Pan roasted chicken

By jargrr

Ingredients

• 4 tablespoons extra-virgin olive oil (divided)
• 1 stick unsalted butter (softened to room temperature, plus 2 tablespoons)
• 2 tablespoons tarragon (finely chopped)
• 1 3-4 pound chicken (cut into 8 pieces)
• 1 pound yukon gold potatoes (1/4" slices)
• 1 bunch asparagus (woody ends removed)
• 4 eggs
• 1 lemon
• 1 block Parmigiano-Reggiano (to serve)
• Kosher salt and freshly ground black pepper to taste

Details

Servings 1
Cooking time 20mins
Adapted from abc.go.com

Preparation

Step 1

Preheat oven to 400°F.
In a small bowl, stir to combine the softened butter with the tarragon and 2 teaspoons of salt. Rub the herb butter all over the outside of the chicken. Use your fingers to carefully separate the skin away from the meat of the breast pieces. Rub some of the herb butter underneath the skin of the breast pieces.
Heat 2 tablespoons of oil in a large oven proof sauté pan over medium-high heat.
Season the chicken pieces with salt and pepper. Sear the chicken in the pan, skin side down until brown and crispy, about 4 minutes. Flip the chicken and allow to brown on the other side. Remove the chicken from the pan and set aside. Add the potatoes to the pan, season with salt and pepper. Place the browned chicken on top of the potatoes. Place the pan in the oven. Bake for 15-20 minutes, or until the internal temperature reads 160°F.
Meanwhile, drizzle asparagus with olive oil. Place on the preheated grill and season with salt and pepper. Cook for about 3-5 minutes, turning occasionally until lightly charred. Remove to a platter.
In a nonstick skillet over medium heat, add 2 tablespoons of butter and gently fry the eggs until just set, about 2 to 4 minutes. Season yolks with salt and coarsely ground black pepper. Grate the lemon zest and squeeze the juice over the asparagus. Drizzle with a little extra-virgin olive oil.
To serve, divide the asparagus among the plates, and top with an egg. Using a vegetable peeler, shave Parmigiano-Reggiano on each serving. Serve the chicken alongside the asparagus Milanese.