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Scott Conant's Pan Roasted Chicken with Potatoes & Green Olives

My mother used to make something like this when I was a kid, and I loved it. I’ve tried a few times to get the chicken to taste just like hers, but memory is a funny thing; I’ve never felt I’ve gotten it quite right, and she doesn’t remember what recipe I’m talking about. This may not be exactly what my mom made, but it’s simple, fairly quick to make, and quite satisfying nonetheless. I like to use large, meaty green olives to finish the dish. As for the chicken, my preference is for dark meat only; if you do add bone-in chicken breast, cut it in half with a cleaver to better fit in the pan. Whatever you do, don’t think too hard about this dish. It’s for supper, not four-star dining. - Scott Conant

Serves 4

Originally aired

INGREDIENTS
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and lots of freshly ground black pepper 
  • One 3- to 3 1/2-pound chicken, cut into 8 pieces or 3 pounds legs and thighs 
  • 1 large onion, chopped (about 1 cup)
  • 8 to 10 fingerling potatoes or 2 to 3 medium Yukon gold potatoes, cut into 1 1/2-inch pieces (about 1 1/2 cups) 
  • 1/2 cup pitted chopped green olives
  •  

This Show Has Not Aired. Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

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