Stove Top Roast Chicken With Lemon Herb Sauce Recipes

Steps:

• For the Chicken: Preheat an oven to 450 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.
• For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.

Steps:

• Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
• When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Steps:

• Trim chicken of excess fat, but leave skin intact. Cut chicken into 8 pieces. Pat the chicken dry and sprinkle with salt and pepper.
• Heat 2 tsp oil in a large skillet over medium-high heat. When shimmering and almost smoking, add chicken pieces, skin side down. Cook, undisturbed, 5-8 min or until golden brown.
• Flip chicken over. Reduce heat to medium-low. Add 3/4 c broth, cover tightly and simmer 10-16 min, until breasts register 155°F and thighs register 170°F on instant read thermometer inserted into thickest part. Remove chicken to a plate, skin side up.
• Drain liquid from skillet into Pyrex measuring cup. Wipe skillet clean with paper towel. Add 1 tsp oil to skillet and heat until oil is again shimmering. Return chicken to pan, skin-side down, and cook 4-7 min, until skin is deep golden brown, and breasts read 160°F and thighs 175°F Remove chicken to serving platter, skin-side up, and cover loosely with foil.
• Skim fat from reserved liquids and add enough broth to make 3/4 c total.
• Add 1 tsp oil to skillet (do not wipe clean this time) over low heat. Add shallot and cook, stirring often, until soft, 1 minute. Add flour and cook 30 seconds, stirring constantly. Increase heat to medium-high, add liquid, and bring up to a simmer, scraping the fond off the bottom of the pan with a wooden spatula or spoon. Keep at a rapid simmer 2-3 min, or until reduced to 1/2 cup. Add any juices accumulated in the serving platter.
• Remove from heat and whisk in lemon juice, parsley, chives and butter. Adjust seasoning to taste, pour sauce around chicken, and serve.

Steps:

• For Chicken 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. Sauce 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.