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Pan-Roasted Chicken With Olives And Lemon

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Pan-Roasted Chicken With Olives And Lemon

Ingredients

  • one 4-lb. chicken, cut into eight pieces
  • kosher salt and freshly ground black pepper
  • 1 medium lemon
  • 1 tbs. unsalted butter; more as needed
  • 1 tbs. extra-virgin olive oil
  • 5 medium shallots, peeled and quartered lengthwise
  • 3/4 cup jarred brined olives, rinsed, pitted, and halved
  • 8 fresh sage leaves
  • 6 small fresh or 3 dried bay leaves
  • 2 sprigs fresh thyme, plus 1 tsp. chopped
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