Pan Roasted Chicken Recipe

Pat dry and season

Pat the chicken pieces very dry with paper towels (this helps get crisp skin). Place chicken on a cutting board or plate and season both sides and under the skin with kosher salt (1.5 tsp), black pepper (1 tsp), smoked paprika (1 tsp) and garlic powder (1/2 tsp). Let rest at room temperature for 15–20 minutes while you prepare other ingredients; this helps even cooking.

Heat pan and brown skin

Heat a large ovenproof skillet (cast iron preferred) over medium-high heat until hot. Add 2 tbs olive oil and 1 tbs butter. When the fat is shimmering, add the chicken pieces skin-side down, spaced so they don't crowd (work in two batches if necessary). Press lightly so skin makes full contact. Sear without moving for 6–8 minutes, until deep golden-brown and release easily. Reduce heat slightly if the skin is browning too quickly.

Flip and brown other side

Flip the chicken and sear the second side for 3 minutes to develop color. Remove chicken to a plate skin-side up. Reserve rendered fat in the pan.

Cook shallot and garlic

Lower heat to medium. Add the remaining 1 tbs butter to the pan with the reserved fat. Add the thinly sliced shallot and smashed garlic cloves and sauté 1–2 minutes until softened and fragrant, stirring to avoid burning.

Add herbs and deglaze

Add thyme sprigs and rosemary sprig to the pan, then pour in 1/2 cup dry white wine (or 1/2 cup chicken stock if not using wine) to deglaze. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan. Let the wine reduce by about half, 2–3 minutes.

Add stock and return chicken

Pour in 1/2 cup chicken stock and squeeze the juice of the lemon (reserve zest). Nestle the seared chicken, skin-side up, back into the pan. Spoon some pan liquid over the sides (but keep skin mostly exposed so it stays crisp).

Roast until done

Transfer the skillet to a preheated oven at 400°F (200°C). Roast 15–20 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and juices run clear. Cooking time varies by piece size—thighs usually need ~18 minutes.

Make pan sauce

Carefully remove the skillet from the oven and transfer chicken to a warm plate to rest. Place pan back on the stove over medium heat. Add the lemon zest and the cold 1 tbs cubed butter, swirling the pan or whisking to emulsify and slightly thicken the sauce, scraping up any brown bits. Taste and adjust seasoning with salt and pepper if needed.

Finish and serve

Spoon sauce over the chicken, sprinkle chopped parsley over everything, and serve with lemon wedges on the side for extra brightness.