Bone In Chicken Recipe
Make Bone In Chicken Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Protein
Marinade / Rub
Aromatics & Vegetables (for pan roast)
Pan Sauce / Finish
Method
Protein
- 1
Prep and season
Pat the chicken pieces dry with paper towels. Lightly loosen the skin around the thighs/drumsticks but keep attached. Season both sides and under the skin with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
Marinade / Rub
- 2
Make the marinade
In a bowl, whisk together 3 tbs olive oil, 4 minced garlic cloves, 1 tbs lemon zest, 2 tbs lemon juice, 1 tbs smoked paprika, 1 tsp dried oregano, 1 tbs brown sugar and 1/2 tsp red pepper flakes until smooth.
- 3
Coat the chicken
Rub the marinade under the skin and all over each piece of chicken, ensuring full coverage. Transfer to a shallow dish, cover, and refrigerate for at least 30 minutes and up to 4 hours. If short on time, proceed immediately.
Aromatics & Vegetables (for pan roast)
- 4
- 5
Brown the chicken
Heat the ovenproof skillet over medium-high heat. Add the marinated chicken skin-side down and sear, without moving, until the skin is golden and crisp, about 5–7 minutes. Flip and sear the other side 2 minutes. Remove chicken briefly and set on a plate.
Pan Sauce / Finish
- 6
Deglaze and assemble
Pour 120 ml dry white wine (or the 120 ml chicken stock) into the hot skillet to deglaze, scraping up browned bits with a wooden spoon. Let it reduce 1–2 minutes. Add 240 ml low-sodium chicken stock and bring to a simmer. Nestle seared chicken pieces skin-side up on top of the vegetables in the skillet.
- 7
Roast
Transfer the skillet to the preheated oven and roast until the internal temperature of the thickest part of the chicken reaches 74°C (165°F) and juices run clear, about 25–30 minutes depending on piece size. If skin needs more browning, finish under the broiler for 1–2 minutes—watch carefully.
- 8
Finish sauce and rest
Remove skillet from oven and transfer chicken to a cutting board to rest 5–7 minutes. While resting, place skillet on the stove over medium heat, add 2 tbs unsalted butter and swirl into the pan juices until melted and slightly thickened (about 1–2 minutes). Stir in 2 tbs chopped parsley and adjust seasoning with salt and pepper to taste.
- 9
Serve
Spoon vegetables and pan sauce onto a serving platter. Arrange rested chicken on top, garnish with lemon wedges, and serve family-style.