I know what you’re thinking.  If the title of this recipe is ‘skillet chicken’ then why is the chicken pictured seemingly roasted? Well, I loved the original idea for this skillet chicken from the fabulous cookbook, Dining In, by Alison Roman.  Her version is either bone-in chicken thighs or breasts cooked stove top and flavored with ground sumac, pickled red onions, olives and fresh herbs.  The idea here is that bone-in, skin-on chicken is the way to go; the meat is tender, flavorful and never dried out.  The ground sumac lends a tart, lemon-like flavor to the chicken, the herbs add freshness, and the crushed olives add brine.  And that’s not all folks!  She serves this tasty chicken with some quick-pickled red onions. (Yum)

I decided to take this idea and turn it into an entire roast chicken.  Mainly because my husband loves dark meat chicken, while I love chicken breasts.  This way, we get the flavors of the original recipe but we each get our favorite chicken cuts!  For the roasted chicken version, I seasoned the chicken with salt, pepper, and ground sumac before roasting it for about 80 minutes in a 425 degree oven.  Just test the chicken either way to make sure its internal temp is 165 degrees in the thickest part of the thigh.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: Alison Romans, bone-in chicken, Castelvetrano olives, chicken, Dining In, fresh dill, fresh herbs, ground sumac, olives, parsley, pickled red onions, red onions, skillet chicken, skillet chicken with crushed olives and sumac, skin-on chicken, sumac