LEMON HERB ROASTED AIRLINE CHICKEN BREAST Recipe

Bring to room temperature

Remove the airline chicken breasts from the refrigerator 20–30 minutes before cooking so they come closer to room temperature. Pat them dry thoroughly with paper towels—dry skin crisps better.

Prepare the marinade

In a medium bowl whisk together 3 tbs olive oil, 3 tbs fresh lemon juice, 1 tbs lemon zest, minced garlic, chopped rosemary, thyme leaves, chopped parsley, Dijon mustard, honey, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper until well combined.

Marinate the chicken

Place the chicken breasts in a shallow dish or a resealable bag. Pour half of the marinade over the chicken, massaging it under and over the skin where possible. Reserve the remaining marinade for basting. Marinate for 20–30 minutes at room temperature, or up to 2 hours in the refrigerator. If refrigerated, bring back to room temperature 30 minutes before roasting.

Preheat oven and heat pan

Position a rack in the middle of the oven and preheat to 425°F (220°C). Heat a large ovenproof skillet (cast-iron preferred) over medium-high heat and add 1 tsp olive oil. Heat until shimmering but not smoking.

Sear skin-side down

Season the skin lightly with a pinch of extra pepper if desired. Carefully place the chicken breasts skin-side down in the hot skillet. Press gently for 20–30 seconds to ensure even contact. Sear without moving for 4–5 minutes until the skin is deeply golden-brown and crisp.

Flip and add aromatics

Flip the breasts so the bone side is down. Spoon about half of the reserved marinade and 1 tbs room-temperature butter over the top of each breast. Tuck lemon wedges and thyme sprigs around the chicken in the pan. Pour 1/2 cup chicken stock into the pan (not over the skin) to create a humid roasting environment and a base for pan sauce.

Roast in oven

Transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part of the breast (not touching bone) reads 155–160°F (68–71°C), about 12–18 minutes depending on size. Start checking at 10 minutes for smaller breasts.

Rest the chicken

Remove the skillet from the oven and transfer the breasts to a cutting board. Tent loosely with foil and let rest for 8–10 minutes; carryover will bring the internal temperature to about 165°F (74°C).

Make pan jus and finish

While chicken rests, return skillet to medium heat on the stovetop. Add remaining butter and the reserved marinade to the pan juices. Whisk and reduce for 1–2 minutes, scraping up browned bits, until slightly thickened. Squeeze the roasted lemon wedges into the sauce to taste. Taste and adjust seasoning. Strain if you want a smooth jus.

Serve

Slice the chicken breast against the grain or serve whole. Spoon the lemon-herb pan jus over the chicken and finish with a light sprinkle of flaky sea salt and a few chopped parsley leaves for color. Serve with the roasted lemon wedges on the side.