Chicken Recipe

Prepare the marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, dried oregano, 1.5 tsp salt and 3/4 tsp black pepper until combined.

Marinate the chicken

Pat the 6 pieces of chicken dry with paper towels. Place them in a shallow dish or resealable bag and pour the marinade over the chicken, making sure each piece is coated. Massage the marinade into the meat. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, 15 minutes at room temperature is acceptable.

Preheat and sear

Preheat your oven to 200°C (400°F). Heat a large ovenproof skillet over medium-high heat. Add 1 tbs olive oil (from the marinade total) or a little more if skillet is dry. When hot and shimmering, place the chicken pieces skin-side down and sear without moving for 4–6 minutes, until the skin is deep golden brown and releases easily from the pan.

Flip and add liquid

Flip the chicken pieces so skin-side is up. Add 120 ml chicken stock (or water) to the pan around the chicken (not over skin) and dot 2 tbs unsalted butter over the chicken pieces.

Finish in the oven

Transfer the skillet to the preheated oven and roast for 18–25 minutes, or until an instant-read thermometer inserted into the thickest part reads 74°C (165°F) for breasts or 75–80°C (165–175°F) for thighs. Cooking time depends on piece size; check at 18 minutes.

Rest and garnish

Remove skillet from oven and transfer chicken to a plate. Tent loosely with foil and rest for 5 minutes. Meanwhile, place the skillet back on the stove over medium heat and simmer the pan juices for 1–2 minutes to concentrate. Stir in chopped parsley. Spoon the pan sauce over the chicken, serve with lemon wedges.