Pan-Roasted Chicken

1. 1

   Prepare sauce Heat oven to 475F.

2. 2

   Toss tomatoes, olives, capers, and 2 tablespoons oil together in a bowl.

3. 3

   Sear chicken Season both sides of chicken with salt and pepper.

4. 4

   Heat a large ovenproof skillet over high heat until shimmering, about 1 minute.

5. 5

   Add remaining tablespoon oil and heat until hot but not smoking.

6. 6

   Place chicken in skillet skin side down, and cook until deep golden brown, about 4 minutes.

7. 7

   Use tongs to flip chicken, then add tomato mixture to skillet.

8. 8

   Roast Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, 15 to 18 minutes.

9. 9

   Serve Transfer everything to a platter, or divide chicken among plates and spoon some tomato mixture over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.