Skillet-Roasted Chicken

By kimvess

Ingredients

• FOR THE CHICKEN, HEAT:
• 2 Tbsp. unsalted butter2 Tbsp.
• 1 whole chicken, trimmed, backbone removed, seasoned with salt and black pepper (3–4 lb.)
• Lemon slices
• FOR THE OIL, WHISK:
• 1 ⁄4 cup fresh lemon juice1⁄4 cup
• 1 ⁄4 cup extra-virgin olive oil1⁄4 cup
• 2 Tbsp. minced fresh chives2 Tbsp.
• 2 Tbsp. minced fresh mint2 Tbsp.
• 1 Tbsp. minced garlic1 Tbsp.
• 1 ⁄2 tsp. each kosher salt and black pepper1⁄2 tsp.

Details

Servings 6
Cooking time 60mins
Adapted from cuisinerecipes.com

Preparation

Step 1

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, 1⁄2 tsp. salt, and 1⁄2 tsp. pepper. Serve chicken with oil and reserved lemon slices.

Nutrition Information
Per serving: 658 cal; 49g total fat (13g sat); 198mg chol; 346mg sodium; 1g carb; 0g fiber; 49g protein