Main Dishes Recipe
Make Main Dishes Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Dish — Herb-Roasted Chicken with Lemon-Garlic Pan Sauce
Method
Main Dish — Herb-Roasted Chicken with Lemon-Garlic Pan Sauce
Preheat and prepare chicken
Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels—dry skin crisps better. Season both sides liberally with 1 tablespoon of the kosher salt and the black pepper. Lightly dust each thigh with the 1 tablespoon of all-purpose flour to help the skin brown and the pan sauce thicken slightly.
Sear the chicken
Heat a large ovenproof skillet (cast iron preferred) over medium-high heat. Add 2 tablespoons olive oil. When the oil shimmers, place the thighs skin-side down, leaving space between them. Sear without moving 6–8 minutes until the skin is deeply golden and releases easily. Flip and sear the flesh side 2 minutes to brown. Transfer the skillet to the oven and roast 18–22 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove chicken from the skillet to a plate and tent loosely with foil to rest.
Cook aromatics and deglaze
While the chicken rests, return the skillet to medium heat (if using a gas burner, lift the skillet off the hot oven briefly before handling). Add the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter. When butter melts, add the thinly sliced onion and sauté 4–5 minutes until softened and beginning to brown. Add the minced garlic, chopped rosemary, thyme leaves, and lemon zest; cook 30–45 seconds until fragrant. Carefully pour in 1/2 cup dry white wine (or 1/2 cup extra chicken stock if not using wine) and use a wooden spoon to scrape up the browned bits from the bottom of the skillet (deglazing). Allow the liquid to reduce by about half, 2–3 minutes.
Make the pan sauce
Stir in the lemon juice and the remaining 1 tablespoon butter. If the sauce tastes too tart, whisk in 1 teaspoon honey to balance. Taste and season with the remaining 1/2 tablespoon kosher salt (adjust to taste) and a pinch of black pepper. Simmer gently 1–2 minutes to meld flavors and thicken slightly. If you prefer a thicker sauce, simmer 2–3 minutes longer; for a thinner sauce, add up to 2 tablespoons additional stock.
Finish and serve
Return the rested chicken thighs to the skillet, spooning sauce and onions over the top to rewarm for 1 minute. Sprinkle chopped fresh parsley over the chicken. Serve hot, spooning additional pan sauce over each thigh.