pan-roasted chicken with olives and lemon
INGREDIENTS:
1 4-lb. chicken, cut into 8 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
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.
