Skillet-Roasted Chicken

0604rosted-chicken
Photo by Amy Neunsinger
Skillet-Roasted Chicken 3.9 13 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 300 calories
    • Calories 51 calories from fat
    • Fat 17 g
    • Sat Fat 4 g
    • Cholesterol 110 mg
    • Sodium 550 mg
    • Protein 36 g
    • Carbohydrate 1 g
    • Sugar 0 g
    • Fiber 0 g

Place a rimmed baking sheet in oven and heat to 400° F.Using your fingers, gently loosen the skin from the chicken. Tuck some parsley and 1 slice of garlic under the skin of each breast. Season with 1 ½ teaspoons salt and ½ teaspoon pepper.Warm 1 tablespoon of the oil in an ovenproof skillet over medium-high heat. Add half the chicken, skin-side down. Cook until golden, 5 to 6 minutes.Transfer the chicken to the baking sheet. Repeat with the remaining oil and chicken.Roast the chicken until it is cooked through and the skin is crisp, about 15 minutes. Let rest for 5 minutes. Serve with any pan juices.

Ingredients

  1. Check 8 chicken breasts, with bones and skin
  2. Check 1 cup fresh flat-leaf parsley leaves, chopped
  3. Check 1 clove garlic, cut into 8 slices
  4. Check kosher salt and black pepper
  5. Check 2 tablespoons olive oil

Directions

  1. Place a rimmed baking sheet in oven and heat to 400° F.
  2. Using your fingers, gently loosen the skin from the chicken. Tuck some parsley and 1 slice of garlic under the skin of each breast. Season with 1 ½ teaspoons salt and ½ teaspoon pepper.
  3. Warm 1 tablespoon of the oil in an ovenproof skillet over medium-high heat. Add half the chicken, skin-side down. Cook until golden, 5 to 6 minutes.
  4. Transfer the chicken to the baking sheet. Repeat with the remaining oil and chicken.
  5. Roast the chicken until it is cooked through and the skin is crisp, about 15 minutes. Let rest for 5 minutes. Serve with any pan juices.