Chicken-stovetop Roast Chicken with Lemon-herb Sauce

Ready in 1 hour

A whole 4-pound chicken, cut into 8 pieces, can be used instead of the chicken parts. Use a splatter screen when browning the chicken.

Top-ranked recipe named "Chicken-stovetop Roast Chicken with Lemon-herb Sauce"

3 avg, 1 review(s) 100% would make again


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3 1/2 pounds bone-in, skin-on chicken parts; (breasts, thighs, and drumsticks, or a mix)
Table salt and ground black pepper
1 tablespoon Vegetable oil
1 cup low-sodium chicken broth; (up to 1 1/4)
Lemon-Herb Sauce
1 teaspoon Vegetable oil
1 medium shallot; minced (about 3 tablespoons)
1 teaspoon Unbleached all-purpose flour
1 tablespoon Lemon juice
1 1/2 tablespoons fresh parsley leaves; minced
1 1/2 tablespoons fresh chives; minced
1 tablespoon cold unsalted butter
Table salt and ground black pepper

Original recipe makes 4



1. FOR THE CHICKEN: Pat chicken dry and season with salt and pepper. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken pieces skin-side down and cook without moving until golden brown, 5 to 8 minutes.


2. Using tongs, flip chicken pieces skin-side up. Reduce heat to medium-low, add 3/4 cup broth to skillet, cover, and cook until instant-read thermometer inserted into thickest part of chicken registers 155 degrees for breasts and 170 degrees for legs and thighs, 10 to 16 minutes (smaller pieces may cook faster than larger pieces). Transfer chicken to plate, skin-side up.


3. Pour off liquid from skillet into 2-cup measuring cup and reserve. Using tongs, wipe skillet with paper towels. Add remaining teaspoon oil to skillet and heat over medium-high heat until oil is shimmering. Return chicken pieces skin-side down and cook undisturbed until skin is deep golden brown and crisp and it reaches 160 degrees for breasts and 175 degrees for legs and thighs, 4 to 7 minutes. Transfer to serving platter and tent loosely with foil. Using spoon, skim fat from reserved cooking liquid and add enough broth to measure 3/4 cup.


4. FOR THE SAUCE: Heat oil in now-empty skillet over low heat. Add shallot and cook, stirring frequently, until softened, about 1 minute. Add flour and cook, stirring constantly, 30 seconds. Increase heat to medium-high, add reserved cooking liquid, and bring to simmer, scraping skillet bottom with wooden spoon to loosen browned bits. Simmer rapidly until reduced to 1/2 cup, 2 to 3 minutes. Stir in any accumulated juices from resting chicken; return to simmer and cook 30 seconds. Off heat, whisk in lemon juice, parsley, chives, and butter; season with salt and pepper. Pour sauce around chicken and serve immediately.


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Verified by stevemur
Calories Per Serving: 533 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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