One Pan Chicken
I love this recipe. To me, the aroma of roast chicken symbolizes home, family and love. What’s even better is that ingredients can be substituted for shallots, lemon and garlic. Or make it a party and invite all the ingredients – and your friends.
1 - 2 tablespoons extra virgin olive oil
2 teaspoons fine sea salt
1 2 - 3 lb. chicken, broken into 4 pieces, 2 legs and 2 breasts
4 cloves garlic, smashed
2 shallots, thinly sliced
1 lemon, thinly sliced
2 tablespoons unsalted butter
1 cup dry white wine
1 bunch chives, finely chopped
Preheat oven to 425° F.
Heat olive oil in a large, ovenproof skillet over medium high heat. Pat chicken dry using a paper towel and season with salt. Sear chicken skin side down until golden brown, 4 - 5 minutes. Remove chicken from the pan. Remove the pan from heat.
To the pan add garlic, shallots and lemon. Place chicken skin side up over shallot/lemon mixture and add butter and wine. Place pan in the oven and cook for additional 20 - 25 minutes until the juices run clear and chicken’s internal temperature is 165° F.
Garnish with chives.
En lieu of garlic, shallot, lemon, use ...
- Lime, jalapeno, peppers
- Onion, butternut squash, sage
- Leeks, fennel, Pernod
- Carrots, parsnip, celery
- Peas, corn, zucchini