Pan-Roasted Chicken

• 1 pint grape tomatoes
• 16 large black olives, such as kalamata, pitted and halved
• 3 tablespoons capers (nonpareil), drained and rinsed
• 3 tablespoons olive oil
• 4 skin-on boneless chicken breast halves (about 6 ounces each), rinsed and patted dry
• Coarse salt and freshly ground pepper

1. Prepare sauce Heat oven to 475F.
2. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a bowl.
3. Sear chicken Season both sides of chicken with salt and pepper.
4. Heat a large ovenproof skillet over high heat until shimmering, about 1 minute.
5. Add remaining tablespoon oil and heat until hot but not smoking.
6. Place chicken in skillet skin side down, and cook until deep golden brown, about 4 minutes.
7. Use tongs to flip chicken, then add tomato mixture to skillet.
8. Roast Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, 15 to 18 minutes.
9. Serve Transfer everything to a platter, or divide chicken among plates and spoon some tomato mixture over the top.

grape tomatoes, black olives, capers, olive oil, skin, salt

Taken from www.epicurious.com/recipes/food/views/pan-roasted-chicken-393814 (may not work)