Lunch / Dinner
Skillet-Roasted Chicken
Spring is in the air, and that’s as good a reason as any to prepare this special meal made with fresh and flavorful herbs. The best part about this menu is all of the ingredients should be available at your local supermarket.
Ingredients
FOR THE CHICKEN, HEAT:
FOR THE OIL, WHISK:
For the best browning on the skin, tuck the wing tips under the breast and turn both legs inward, toward the center, so they look knock-kneed.
Instructions
Preheat oven to 425° with rack in lowest position.
For the chicken, heat a 10- to 12-inch cast-iron skillet or sauté pan over medium-high. Add butter to skillet; swirl to coat bottom.
Add chicken to skillet, skin side down, and cook until skin is brown, 3–5 minutes. Flip chicken, skin side up, and top with lemon slices. Transfer skillet to oven.
Roast chicken until an instant-read thermometer inserted in the thickest part of the thigh registers 170°, about 45 minutes. Remove chicken from the oven; let rest 15 minutes. Transfer chicken to a cutting board, reserving lemons, and slice chicken into six pieces.
For the oil, whisk together lemon juice, oil, chives, mint, garlic, ½ tsp. salt, and ½ tsp. pepper. Serve chicken with oil and reserved lemon slices.
So the chicken lays flat in the skillet, cut along both sides of the backbone with scissors to remove it.
Top the seared chicken with lemons, then roast in the oven. The lemons add flavor to the chicken as they caramelize.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 658
% Daily Value*
Total Fat 49g 75%
Saturated Fat 13g 65%
Cholesterol 198mg 66%
Sodium 346mg 14%
Carbs 1g 0%
Fiber 0g 0%
Protein 49g
*Percent Daily Values are based on a 2,000 calorie diet.