🍽️ Serves: 4 ⏱️ Approx Total Cooking Time: 1 hr 10 min to 1 hr 35 min 📈 Effort: Medium

Recipe Warnings

No recipe warnings.

🍳

MAKE IT

Adjust the oven rack to the lower middle position.
Preheat the oven to 475°F.
Heat the large oven proof skillet over medium-high heat until just smoking.
Place the chicken pieces skin side down in the skillet and cook until the skin is well browned and crisp, about 8 to 10 minutes.
Transfer the breast pieces to a large plate. They will not be fully cooked through yet.
Flip the thighs and legs and cook until browned on the second side, about 3 to 5 minutes longer.
Transfer the thighs and legs to the plate with the breast pieces.
Pour off and discard the fat from the skillet.

Heat the skillet over medium-high heat.
Add the shallot garlic butter mixture and cook until fragrant, about 30 seconds.
Sprinkle the flour evenly over the garlic shallot mixture.
Cook until lightly browned, about 1 minute.
Slowly stir in the lemon broth, scraping up any browned bits.
Simmer and cook the sauce until slightly reduced and thickened, about 2 to 3 minutes.
Stir in the lemon zest.
Remove the skillet from the heat.

Return all chicken pieces to the skillet with the sauce, keeping the skin side up and above the surface of the sauce.
Bake the chicken and sauce in the oven until the chicken is fully cooked.
Check with an instant-read thermometer: breasts should register 160°F and thighs and legs should register 175°F.
Remove the skillet from the oven.
Let the chicken stand for about 5 minutes.
Transfer the cooked chicken to a serving platter.
Whisk the sauce until thoroughly combined and smooth.
Add and whisk half of the herb lemon blend into the sauce.
Sprinkle the remaining half of the herb lemon blend over the chicken on the serving platter.
SERVE! Pour the sauce over the chicken and serve extra sauce on the side as well.

Extra large metal oven-safe pan, lemon zester, potato peeler, oven, whisk, small or mini food processor, paper towels, instant-read thermometer.