Skillet Roasted Chicken in Lemon Sauce

• Yield: 4 servings
• Total time: 1 hr 10 min to 1 hr 35 min
• Cuisine: Italian
• Course: Main Dish

Skillet Roasted Chicken in Lemon Sauce

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Oils, Vinegars & Spices

• Table salt
• Vegetable oil

Produce

• 1 box shallots
• Oregano
• Parsley
• 2 lemons
• 1 head garlic

Pantry – Baking Ingredients

• All-purpose flour

Meat & Seafood

• 1 whole chicken

Dairy

• Block butter

Canned Goods – Soups, Broth & Bouillon

• Small chicken broth

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Chicken Brine (X-Large Bowl)

• 2 qts water
• 1/2 cup table salt, dissolved with whisk
• 1 whole chicken, cut into 8 pieces, breasts split in 2 halves

Sear Base (Large Oven Proof Skillet)

• 3 tbsp vegetable oil

Shallot Garlic Butter (Small Bowl)

• 2 tbsp butter
• 1 large shallot, buzzed
• 1 garlic clove, buzzed

Flour Thickener (Small Bowl)

• 4 tsp flour

Lemon Broth (Measuring Cup)

• 1 cup chicken broth
• 1/4 cup lemon juice, freshly squeezed

Lemon Zest Finish (Mini Bowl)

• 1 tbsp lemon zest, finely grated

Herb Lemon Blend (Food Processor)

• 1 tbsp oregano, rinsed and buzzed
• 1 tbsp parsley, rinsed and buzzed
• 1-inch piece lemon zest, peeled and buzzed

Make It

To Brine the Chicken

1. Cover and refrigerate the chicken in the brine for 30 minutes to 1 hour.
2. Pat the chicken pieces dry with paper towels.

For the Chicken

1. Adjust the oven rack to the lower middle position.
2. Preheat the oven to 475°F.
3. Heat the large oven proof skillet over medium-high heat until just smoking.
4. Place the chicken pieces skin side down in the skillet and cook until the skin is well browned and crisp, about 8 to 10 minutes.
5. Transfer the breast pieces to a large plate. They will not be fully cooked through yet.
6. Flip the thighs and legs and cook until browned on the second side, about 3 to 5 minutes longer.
7. Transfer the thighs and legs to the plate with the breast pieces.
8. Pour off and discard the fat from the skillet.

For the Sauce

1. Heat the skillet over medium-high heat.
2. Add the shallot garlic butter mixture and cook until fragrant, about 30 seconds.
3. Sprinkle the flour evenly over the garlic shallot mixture.
4. Cook until lightly browned, about 1 minute.
5. Slowly stir in the lemon broth, scraping up any browned bits.
6. Simmer and cook the sauce until slightly reduced and thickened, about 2 to 3 minutes.
7. Stir in the lemon zest.
8. Remove the skillet from the heat.

Finish the Chicken

1. Return all chicken pieces to the skillet with the sauce, keeping the skin side up and above the surface of the sauce.
2. Bake the chicken and sauce in the oven until the chicken is fully cooked.
3. Check with an instant-read thermometer: breasts should register 160°F and thighs and legs should register 175°F.
4. Remove the skillet from the oven.
5. Let the chicken stand for about 5 minutes.
6. Transfer the cooked chicken to a serving platter.
7. Whisk the sauce until thoroughly combined and smooth.
8. Add and whisk half of the herb lemon blend into the sauce.
9. Sprinkle the remaining half of the herb lemon blend over the chicken on the serving platter.
10. SERVE! Pour the sauce over the chicken and serve extra sauce on the side as well.

Tools

Extra large metal oven-safe pan, lemon zester, potato peeler, oven, whisk, small or mini food processor, paper towels, instant-read thermometer.

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