pan-roasted chicken with olives and lemon


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

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