Chicken Recipe
Make Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Pan Sauce (optional)
To Finish
Method
Chicken & Marinade
Prepare and marinate
Pat the chicken pieces dry with paper towels. In a large bowl, combine olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, black pepper and kosher salt. Add the chicken to the bowl and rub the marinade all over, including under the skin where possible. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.
Bring to room temperature
About 20 minutes before cooking, remove the chicken from the refrigerator to let it come closer to room temperature for even cooking.
Sear and roast
Preheat oven to 200°C (400°F). Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tablespoon olive oil and place chicken skin-side down, pressing lightly so skin contacts the pan. Sear without moving for 5-7 minutes until skin is deep golden-brown and releases easily. Flip and sear the other side for 2 minutes. Transfer the skillet to the preheated oven and roast until internal temperature reaches 74°C (165°F) at the thickest part, about 15-22 minutes depending on piece size. If using breasts, check earlier to avoid drying out.
Rest the chicken
Remove chicken from oven and transfer to a plate. Tent loosely with foil and rest 5-8 minutes before serving to allow juices to redistribute.
Pan Sauce (optional)
Make pan sauce from drippings
Place the skillet with drippings back on medium heat (if skillet is too hot remove for a minute). Add the butter and let it melt, scraping up browned bits with a wooden spoon. Add chopped shallot and sauté 1-2 minutes until softened but not browned. Pour in chicken stock and lemon juice, stirring and scraping the fond. Let the sauce simmer 2-3 minutes to reduce slightly. Stir in chopped parsley, adjust seasoning with salt and pepper. If you prefer a smoother sauce, whisk in a teaspoon of cold butter off heat to emulsify.
Finish
Spoon the sauce over the rested chicken pieces before serving, or serve on the side.
To Finish
Garnish each piece with chopped fresh parsley and serve with lemon wedges for squeezing over the chicken.