Chicken Recipe

Prepare

Pat the chicken pieces dry with paper towels. Trim any excess fat or loose skin. Dry skin helps achieve a better sear.

In a large bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, black pepper, kosher salt, and honey until combined.

Add the chicken to the bowl and toss thoroughly to coat each piece in the marinade. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, proceed after 15–30 minutes.

Preheat

Preheat your oven to 200°C (400°F). Place a rack in the middle position.

Remove the chicken from the refrigerator and allow it to come close to room temperature for 10–15 minutes while the oven heats (this helps even cooking). Reserve any remaining marinade.

Heat a large oven-safe skillet (cast iron recommended) over medium-high heat. Add the neutral oil and heat until shimmering but not smoking.

Place chicken skin-side down in the hot skillet, leaving space between pieces. Sear without moving for 4–6 minutes until the skin is deep golden brown and releases easily.

Flip the pieces, add the butter to the pan, spoon a little melted butter over the tops for flavor, and transfer the skillet to the preheated oven.

Roast in the oven for 15–20 minutes, or until an instant-read thermometer inserted into the thickest part reads 74°C (165°F) for breasts or 77°C (170°F) for thighs. If you reserved marinade and plan to use as a sauce, bring it to a simmer in a small saucepan for 2–3 minutes before serving (do not use raw marinade without cooking).

Remove the skillet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute.

Transfer chicken to a serving platter, spoon any pan juices over the pieces, sprinkle with chopped parsley, and serve with lemon wedges alongside for squeezing.