Stovetop Roast Chicken with Lemon Herb Sauce
- 3.5 pounds bone-in, skin on chicken pieces
- Table salt and ground black pepper
- 3/4-1/14 cups chicken broth
- Lemon Herb Sauce
- 1 tsp vegetable oil
- 1 medium shallots, minced (about 3 tablespoons)
- 1 1/2 tablespoons minced parsley
- 1 1/2 tablespoons minced chives or thyme leaves
- 1 tablespoon butter
- Salt and pepper
1. Pat chicken dry with paper towels and season with salt and pepper. Heat 2 tablespoons of oil in a 12 inch skillet over med. high heat until just smoking. Add chicken skin side down and cook without moving until golden brown, 5-8 minutes. May have to do in two batches.
2. Using tongs, flips chicken pieces skin side up and reduce heat to med-low, add 3/4 cup of chicken broth to the skillet, cover and cook until the thickest part of the breasts registers 155 degrees and the thickest part of the drumstick/thigh registers 170 degrees, 10- 16 minutes. Transfer chicken to a plate, skin side up.
3. Pour liquid from skillet into a measuring cup and reserve. Wipe out skillet. Add the remaining 1 Tbs oil to the skillet and heat over medium high heat until shimmering. Return chicken pieces skin side down and cook without moving until skin is deep golden brown and crisp, 4-7 minutes. Transfer to serving platter and tent loosely with foil.
4. Add enough broth to reserved cooking liquid to measure 3/4 of a cup.
1. Heat remaining oil in skillet over low heat. Add shallot and cook, stirring frequently, until softened, about 2 minutes.
2. Add the flour and cook stirring constantly, about 30 seconds.
3. Increase heat to medium high, add reserve liquid and bring to a simmer, scrapping the skillet with a wooden spoon to loosen any browned bits. Simmer rapidly until reduced to 1/2 cup, 2-3 minutes.
4. Stir in any juices from the resting chicken, cook for 30 second more.
5. Off heat, whisk in parsley, chives/thyme, lemon juice and butter. Pour sauce on chicken and serve.