Pan Roasted Chicken with Mint Sauce
- For the Mint Sauce:
- 4 bone-in skin-on chicken breasts
- Kosher salt
- 2 tbs spanish paprika
- 2 tsps ground cumin
- 2 tsps gound mustard
- 2 tsps ground fennel seed
- 1 tsp fresh ground black pepper
- 3 tbs EVOO
- 1 cup fresh mint
- 1/2 cup fresh parsley
- 4 garlic cloves, roasted
- 1 serrano chile, seeded & chopped
- 1 tbs honey
- 1 tbs dijon mustard
- 1/2 cup EVOO
- Kosher salt & Pepper
Preheat oven to 425. Rinse the chicken well then dry. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl and rub the mixture all over the skin of the chicken breasts.
Heat oil in large ovenproof skillet over medium heat. When oil is shimmering put the breasts in the pan skin side down and cook, unattended until skin is golden brown, about 6-8 minutes, turn breasts with tongs and place pan in the oven. Roast until the chicken is cooked thru, about 12-15 minutes. Remove and let rest.
Meanwhile put the mint, parsley, garlic and serrano into a food processor and pulse into a paste. Add honey and mustard and pulse until combined. With motor running, slowly add the olive oil until emulsified. Season with s&p.
Spoon sauce over chicken and serve.