One Pan Persimmon & Olive Roasted Chicken
I love a dinner that is super simple to assemble, but still seems exciting and interesting to serve—not to mention, one that requires only one pan to make. If you’re not a meat eater, skip the chicken and you’ll have a delicious fall side-dish.
Persimmon and nutmeg bring the fall flavor and castelvetrano olives bring the briny-ness to this savory dinner.
YOU WILL NEED
2-3 tablespoons avocado oil or ghee
3 garlic cloves, thinly sliced
1 pound gold potatoes, halved width-wise
3 small shallots, quartered
6-8 bone-in, skin-on chicken thighs OR 3-4 bone-in, skin-on chicken breasts
2 1/2 teaspoons fine sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
2 fuyu persimmons, quartered
1 cup pitted castelvetrano olives
1 cup cherry tomatoes
TO MAKE
Preheat oven to 400F.
In a large cast iron pan or oven-sage frying pan set over medium heat, add avocado oil and slice garlic to fry until fragrant.
Arrange the potatoes in the pan cut-side down. Place the shallots in the pan. Add in the chicken thighs turning them to coat them in the garlic oil at the bottom of the pan. Season with 1 1/2 teaspoons of salt, the black pepper and nutmeg.
Arrange the persimmon, olives and tomatoes in any remaining spaces in the pan and between the chicken and potatoes. Season with the remaining 1 teaspoon salt.
Place in the oven to roast until the chicken thighs reach 175-185 degrees F, about 40-45 minutes. If using chicken breasts, cook until they reach 165 degrees F.
Remove from the oven and serve right out of the pan.
Enjoy!
