Try this Pan-Roasted Chicken Parts with Lemon-Thyme Jus recipe, or contribute your own.
Suggest a better description1. Heat oven: Adjust oven rack to lowest position and heat oven to 450 degrees.
2. Season and brown chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12 inch skillet over medium-high heat until just smoking. Brown chicken well on both sides, about 10 minutes total.
3. Roast chicken in skillet: Flip chicken parts skin side down. Scatter smashed garlic cloves around chicken and stir to coat with oil. Transfer skillet to oven and roast chicken until thickest part of breast registers 160 degrees on instant-read thermometer and thighs register 175 degrees, 8 to 10 minutes.
4. Rest chicken: Remove skillet from oven. Transfer chicken parts to platter and tent with foil. Pour off all but 1 teaspoon fat from skillet.
5. Return skillet with garlic to medium-high heat until fat is shimmering. Add shallot and cook until softened, about 2 minutes. Stir in broth, thyme, and any accumulated chicken juices Simmer until reduced to 3/4 cup, about 5 minutes. Off heat, whisk in butter and lemon juice. Season with salt and pepper to taste. Serve passing sauce separately.
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 250 | ||
Calories from Fat: 151 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 90.3mg | 28 % | |
Sodium 164.7mg | 6 % | |
Potassium 264mg | 7 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.9g | ||
Protein 21.8g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 250
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