Skillet Roasted Chicken in Lemon Sauce
Recipe Source:
The Complete ATK TV Show Cookbook 2001-2018 p. 123
Servings: 6
![Skillet Roasted Chicken in Lemon Sauce](https://shopitmiseitmakeit.ca/wp-content/uploads/Skillet-Roasted-Chicken-in-Lemon-Sauce-1140x500.jpg)
X-Large Bowl | ![]() |
1/2 c. table salt | dissolve salt in water using whisk, then add chicken |
2 qts water | |
Whole Chicken | cut into 8 pieces, breasts split into 2 halves |
Large Oven Proof Skillet | ![]() |
3 tbs vegetable oil |
Small Bowl | ![]() |
2 tbs butter | |
1 lg shallot | buzzed |
1 garlic clove | buzzed |
Small Bowl | ![]() |
4 tsp flour |
Measuring Cup | ![]() |
1 c. chicken broth | |
1/4 c. lemon juice | freshly squeezed, reserve rind |
Mini Bowl | ![]() |
1 tbs lemon zest | finely grated |
Food Processor | ![]() |
1 tbs oregano | buzzed |
1 tbs parsley | buzzed |
1″ piece lemon zest | Using a potato peeler, buzzed |
TOOLS | |
large oven proof skillet | |
whisk | |
mini food processor | |
paper towels | |
OVEN | |
potato peeler | |
instant-read thermometer | |
lemon zester or fine grater |
DO | WITH | HOW | IMPORTANT |
TO BRINE CHICKEN | |||
Cover/Refrigerate | ![]() | 30 mins to an hour | |
Pat Dry | Chicken pieces | Using paper towels | |
FOR THE CHICKEN | |||
Adjust | Oven rack | Lower Middle Position | |
Preheat | Oven | 475 F Degrees | |
Heat | ![]() | UNTIL just smoking | Medium High Heat |
Place/Cook | Chicken Pieces | Skin side down in skillet UNTIL skin is well browned and crisp | About 8-10 mins |
Transfer | Breasts | To a large plate | Chicken will not be fully cooked |
Flip/Cook | Thighs + Drums | UNTIL browned on second side | About 3-5 mins longer |
Transfer | Thighs + Drums | To plate with breast pieces | |
Pour Off/Discard | Oil/Fat | From the skillet | |
FOR THE SAUCE | |||
Heat | Medium High Heat | ||
Add/Cook | ![]() | UNTIL fragrant | About 30 secs |
Sprinkle | ![]() | Evenly over garlic shallot mixture | |
Cook | ![]() | UNTIL lightly browned | About 1 min |
Slowly Stir | ![]() | Scraping any browned bits | |
Simmer/Cook | Sauce | UNTIL slightly reduced and thickened | About 2-3 mins |
Stir | ![]() | ||
Remove | Skillet | From heat | |
FINISH THE CHICKEN | |||
Return | All chicken pieces | To skillet with sauce | |
Bake | Chicken + Sauce | In oven UNTIL chicken fully cooked | |
Check | Temperature + Chicken Pieces | Using instant-read thermometer | |
Remove | Skillet | From oven | |
Stand | Stand | About 5 mins | |
Transfer | Cooked Chicken | To a serving platter | |
Whisk | Sauce | UNTIL thoroughly combined and smooth | |
Add/Whisk | Half of ![]() | Into the sauce | Only half is required for this step |
Sprinkle | Remaining Half of ![]() | Over the chicken on the serving platter | |
SERVE | |||
Pour | Sauce | Over chicken | Serve sauce on the side as well |
Overbuy | Cost | Have it! |
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Oils, Vinegars & Spices
Table Salt | Overbuy | ||
Vegetable Oil | Overbuy |
Produce
Box Shallots | Overbuy | ||
Oregano | Overbuy | ||
Parsley | Overbuy | ||
2 Lemons | |||
1 Head Garlic | Overbuy |
Pantry - Baking Ingredients
All Purpose Flour | Overbuy |
Meats & Seafoods
1 Whole Chicken |
Dairy
Block Butter | Overbuy |
Canned Goods - Soups, Broth & Bouillon
Sm Chicken Broth | Overbuy |
Cost of All Ingredients$191.01
Cost Per Serving (All ingredients)$189.31
Overbuy and Pantry Investment10%
All prices in Canadian dollars and cost sourced from www.walmart.ca as of recipe publish date
Servings
6
Mise It!
7
Make It!
27
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