Skillet-Roasted Chicken in Lemon Sauce
by chrissyschwen
Inspired by the lemon chicken served at Rao’s restaurant in New York, our version translates the dish from the restaurant kitchen to the home kitchen—and makes a few improvements at the same time. We substituted easy-to-find chicken parts that don’t require butchering for the small whole chickens used at the restaurant. Because home broilers are not as powerful as restaurant broilers, we browned the skin in a skillet and then braised the chicken pieces in the pan with a lemon-juice-and-chicken-broth-based sauce; the skin was above the liquid, so it continued to brown and crisp while in the oven. We browned the dark-meat pieces on both sides so that they would finish cooking at the same time as the breasts, eliminating the need to remove the chicken from the pan in batches. A mere 1/4 cup of lemon juice in the sauce gave it just the right degree of brightness, and adding lemon zest gave us more lemon flavor without adding acidity. Adding flour to the braising liquid ensured that our sauce had the perfect consistency with no need to reduce it further on the stovetop once the chicken was done. Simply rewhisking the sauce brought it together before we garnished it with a fresh herb-zest mixture.
Source: https://www.americastestkitchen.com/recipes/8793-s
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INGREDIENTS
- 1/2 cup salt
- 3 pounds bone-in chicken pieces ; 2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs, all trimmed
- 1 teaspoon Vegetable oil
- 2 tablespoons Unsalted butter
- 1 large shallot ; minced
- 1 Garlic clove ; minced
- 4 teaspoons all-purpose flour
- 1 cup Chicken broth
- 4 teaspoons grated lemon zest ; plus 1/4 cup juice (2 lemons)plus 1/4 cup juice (2 lemons)
- 1 tablespoon Fresh parsley leaves
- 1 teaspoon Fresh oregano leaves
INSTRUCTIONS
1. Dissolve salt in 2 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for 30 minutes to 1 hour. Remove chicken from brine and pat dry with paper towels.
2. Adjust oven rack to lower-middle position and heat oven to 475 degrees. Heat oil in ovensafe 12-inch skillet over medium-high heat until just smoking. Place chicken skin side down in skillet and cook until skin is well browned and crisp, 8 to 10 minutes. Transfer breasts to large plate. Flip thighs and legs and continue to cook until browned on second side, 3 to 5 minutes longer. Transfer thighs and legs to plate with breasts.
3. Pour off and discard fat in skillet. Return skillet to medium heat; add butter, shallot, and garlic and cook until fragrant, 30 seconds. Sprinkle flour evenly over shallot-garlic mixture and cook, stirring constantly, until flour is lightly browned, about 1 minute. Slowly stir in broth and lemon juice, scraping up any browned bits, and bring to simmer. Cook until sauce is slightly reduced and thickened, 2 to 3 minutes. Stir in 1 tablespoon zest and remove skillet from heat. Return chicken, skin side up (skin should be above surface of liquid), and any accumulated juices to skillet and transfer to oven. Cook, uncovered, until breasts register 160 degrees and thighs and legs register 175 degrees, 10 to 12 minutes.
4. While chicken cooks, chop parsley, oregano, and remaining 1 teaspoon zest together until finely minced and well combined. Remove skillet from oven and let chicken stand for 5 minutes.
5. Transfer chicken to serving platter. Whisk sauce, incorporating any browned bits from sides of pan, until smooth and homogeneous, about 30 seconds. Whisk half of herb-zest mixture into sauce and sprinkle remaining half over chicken. Pour some sauce around chicken. Serve, passing remaining sauce separately.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (667g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 735 | ||
| Calories from Fat: 476 (65%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 52.9g | 71 % | |
| Saturated Fat 16.9g | 85 % | |
| Monounsaturated Fat 21.2g | ||
| Polyunsanturated Fat 10.4g | ||
| Cholesterol 245.3mg | 75 % | |
| Sodium 250.1mg | 9 % | |
| Potassium 621.9mg | 16 % | |
| Total Carbohydrate 3.8g | 1 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 3.3g | ||
| Protein 57.7g | 82 % | |
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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. |
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Calories per serving: 735
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