Dinner Tonight: Pan-Roasted Chicken with Olives, Capers, and Sundried Tomatoes

Pan-Roased Chicken with Olives, Capers, and Sundried Tomatoes

This is a cut-as-you-go recipe—the beauty of it is that you start the chicken the instant you walk in the kitchen, then shove it in the oven to finish, which gives you 10 minutes to throw a salad together and set the table.

You can use any type of olive you like; I used some leftover assorted marinated olives (the variety gave the dish great color). This is the sort of thing that’s infinitely changeable: you can substitute a pint of grape tomatoes for the sundried, use chopped artichoke hearts instead of olives, or add herbs to the mix. Play!

Recipe for Pan-Roased Chicken with Olives, Capers, and Sundried Tomatoes

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