New American In Recipe
Recipe information
Make New American In in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
New American-style Pan-Seared Chicken with Roasted Root Vegetables & Herb Butter
Roasted Root Vegetables
Quick Herb Butter Finish & Garnish
Roasted Root Vegetables
Chicken
3. Season chicken
Pat chicken thighs dry with paper towels. In a small bowl combine 1.5 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp smoked paprika. Rub the spice mix evenly over both sides of each thigh and let rest at room temperature for 10 minutes.
4. Sear
Heat a large oven-safe skillet over medium-high heat. Add 2 tbsp olive oil. When shimmering, place chicken thighs skin-side down, pressing gently for even contact. Sear without moving 6–8 minutes until skin is deep golden and crisp.
5. Finish in oven
Flip thighs skin-side up, add 1 tbsp butter to the pan and transfer skillet to the oven (with the vegetables still roasting or after they finish). Roast at 425°F (220°C) for 8–10 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove skillet and transfer chicken to a plate; tent with foil and let rest 5 minutes.
Herb Butter & Assembly
6. Make herb butter
While chicken rests, combine 2 tbsp softened unsalted butter, 2 tbsp chopped parsley, 1 tsp lemon juice, lemon zest from the reserved lemon, 2 tbsp fresh thyme leaves (or 2 tsp chopped if dry), and 1/4 tsp flaky sea salt. Mix until smooth.
7. Pan sauce (optional)
Place the skillet used for chicken back on medium heat. Add minced garlic (3 cloves) and sauté 30 seconds until fragrant. Add remaining 1 tbsp butter and the lemon juice from the lemon; scrape browned bits from the pan with a wooden spoon and simmer 30–45 seconds. If the pan is very dry, add 1–2 tbsp water or chicken stock to deglaze. Turn off heat.
8. Plate and finish
Divide roasted root vegetables among 4 plates. Place a rested chicken thigh on each. Spoon pan sauce over the chicken and top each thigh with a generous dollop (about 1/2 tbsp) of herb butter so it melts over the warm meat. Sprinkle with additional chopped parsley and flaky sea salt to finish.
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