Roast Lemon Chicken for Two
By Aaron FurmanekPublished on April 9, 2015
Time
55 minutes
Yield
Serves 2
Ingredients
2 teaspoons minced fresh parsley ½ teaspoon grated lemon zest plus 1 tablespoon juiceSalt and pepper 2 (10- to 12-ounce) bone-in split chicken breasts, trimmed1 teaspoon vegetable oil 1 teaspoon cornstarch 1 cup chicken broth 2 tablespoons unsalted butter 1 teaspoon minced fresh thyme
Before You Begin
If the skin detaches when you’re putting the seasoning under it, use a toothpick or two to secure it before searing. Be careful when making the sauce in step 4 as the skillet handle will be hot.
Instructions
- Combine 1 teaspoon parsley, lemon zest, and 1/4 teaspoon salt in bowl. Using your fingers, gently loosen skin from breast along rib side, taking care to not remove it completely. Divide zest mixture evenly beneath skin of each breast. Season breasts all over with salt and pepper. Transfer to plate, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels. Heat oil in 10-inch ovensafe skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, 6 to 8 minutes.
- Flip chicken skin side up and transfer skillet to oven. Roast until chicken registers 160 degrees, 15 to 20 minutes. Transfer chicken to plate, tent loosely with aluminum foil, and let rest while preparing sauce.
- Whisk cornstarch into broth. Add broth mixture to now-empty skillet and bring to boil over medium-high heat, scraping up any browned bits. (Skillet handle will be hot.) Cook until slightly thickened and reduced to about 1/3 cup, about 6 minutes. Pour any accumulated juices from plate into sauce. Off heat, whisk in butter, thyme, lemon juice, and remaining 1 teaspoon parsley. Season with salt and pepper to taste.
- Carve chicken from bone and cut crosswise into 1/2-inch-thick slices. Serve, passing sauce separately.
Time
55 minutesYield
Serves 2Ingredients
2 teaspoons minced fresh parsley
½ teaspoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
2 (10- to 12-ounce) bone-in split chicken breasts, trimmed
1 teaspoon vegetable oil
1 teaspoon cornstarch
1 cup chicken broth
2 tablespoons unsalted butter
1 teaspoon minced fresh thyme
Ingredients
2 teaspoons minced fresh parsley
½ teaspoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
2 (10- to 12-ounce) bone-in split chicken breasts, trimmed
1 teaspoon vegetable oil
1 teaspoon cornstarch
1 cup chicken broth
2 tablespoons unsalted butter
1 teaspoon minced fresh thyme
Ingredients
2 teaspoons minced fresh parsley
½ teaspoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
2 (10- to 12-ounce) bone-in split chicken breasts, trimmed
1 teaspoon vegetable oil
1 teaspoon cornstarch
1 cup chicken broth
2 tablespoons unsalted butter
1 teaspoon minced fresh thyme
Why This Recipe Works
By using bone-in chicken breasts, we help the meat retain juiciness and promote more even cooking. For maximum seasoning and lemon flavor we rub a mixture of lemon zest, minced parsley, and salt underneath the skin and let it sit for 30 minutes. Searing the breasts skin side down quickly crisps the skin and once flipped, they finish cooking in the even heat of the oven. A quick pan sauce of chicken broth, lemon juice, herbs, and butter bumps up the flavor even more.
Before You Begin
If the skin detaches when you’re putting the seasoning under it, use a toothpick or two to secure it before searing. Be careful when making the sauce in step 4 as the skillet handle will be hot.
Instructions
- Combine 1 teaspoon parsley, lemon zest, and 1/4 teaspoon salt in bowl. Using your fingers, gently loosen skin from breast along rib side, taking care to not remove it completely. Divide zest mixture evenly beneath skin of each breast. Season breasts all over with salt and pepper. Transfer to plate, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels. Heat oil in 10-inch ovensafe skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, 6 to 8 minutes.
- Flip chicken skin side up and transfer skillet to oven. Roast until chicken registers 160 degrees, 15 to 20 minutes. Transfer chicken to plate, tent loosely with aluminum foil, and let rest while preparing sauce.
- Whisk cornstarch into broth. Add broth mixture to now-empty skillet and bring to boil over medium-high heat, scraping up any browned bits. (Skillet handle will be hot.) Cook until slightly thickened and reduced to about 1/3 cup, about 6 minutes. Pour any accumulated juices from plate into sauce. Off heat, whisk in butter, thyme, lemon juice, and remaining 1 teaspoon parsley. Season with salt and pepper to taste.
- Carve chicken from bone and cut crosswise into 1/2-inch-thick slices. Serve, passing sauce separately.
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