Photo: Laurey W. Glenn; Styling: Vanessa McNeil Rocchio
Makes 6 servings

This stovetop-to-oven method yields crisp, dark-golden skin and juicy, tender meat.

How to Make It

Step 1

Preheat oven to 400°. Sprinkle chicken with salt, pepper, and paprika.

Step 2

Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.

Step 3

Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes. Transfer chicken to a plate; discard drippings.

Step 4

Cut lemon into 1/4-inch-thick rounds. Stir together olives, caperberries, almonds, and wine in skillet; add lemon slices. Place chicken, skin sides up, in skillet.

Step 5

Bake at 400° for 25 to 30 minutes. Sprinkle with parsley.

Ratings & Reviews

CookingLola's Review

November 23, 2013