Directions:
- Preheat oven to 425 degrees F.
- Season chicken all over with salt and pepper.
- Heat the butter and olive oil in an ovenproof skillet over medium high heat.
- Working in batches if necessary, cook chicken on both sides until lightly browned, about 5-6 minutes per side. Transfer chicken to a plate.
- Add shallots, olives, sage, bay leaves, thyme sprigs and lemon segments to pan and saute until fragrant, about 1-2 minutes.
- Return the chicken to the pan and transfer to the oven. Roast until chicken is done, about 20-25 minutes.
- Serve garnished with fresh thyme and additional sliced lemon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.65 Kcal (1305 kJ) | ||
| Calories from fat | 121.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.55g | 21% | |
|---|---|---|---|
| Cholesterol | 97.92mg | 33% | |
| Sodium | 979.71mg | 41% | |
| Potassium | 764.07mg | 16% | |
| Total Carbs | 16.85g | 6% | |
| Sugars | 7.63g | 31% | |
| Dietary Fiber | 3.68g | 15% | |
| Protein | 34.55g | 69% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 1mg | 5% | |
| Calcium | 57.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 109.89 Kcal (460 kJ) | ||
| Calories from fat | 42.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 21% | |
|---|---|---|---|
| Cholesterol | 34.52mg | 33% | |
| Sodium | 345.44mg | 41% | |
| Potassium | 269.4mg | 16% | |
| Total Carbs | 5.94g | 6% | |
| Sugars | 2.69g | 31% | |
| Dietary Fiber | 1.3g | 15% | |
| Protein | 12.18g | 69% | |
| Vitamin C | 2.7mg | 13% | |
| Iron | 0.3mg | 5% | |
| Calcium | 20.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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