Pan Roasted Chicken

How to make Pan Roasted Chicken with Lemon and Herb Broth
Prep time: 10 minutes
Cooking time: 22 minutes
Yields: 2 with side dishes like mashed potato or sautéed vegetables
1 ½ pounds chicken breasts, skin on, bone in, cut into 2 large pieces
1 tsp of each – salt, ground pepper, paprika and Italian herb seasoning (optional)
5 tbsp cooking oil
3 tbsp butter
Juice of 1 lemon (1/4 cup lemon juice)
¼ cup white wine
½ cup chicken broth
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh oregano
Place oven rack at the center of the oven and pre-heat to 400 F.
Season chicken with salt, pepper, paprika and Italian seasoning.
Heat cooking oil and with skin side down first – sear chicken for 6 minutes turning
once.
Place chicken in a baking tray and bake between 15 to 17 minutes depending on
how big the cut of the chicken is.
Meanwhile, melt butter in the same pan.
Add lemon juice and stir until butter has melted using medium heat.
Work fast and season with salt and pepper.
Add wine and stock immediately.
Meanwhile remove chicken from the oven when done. Make sure the internal
temperature of the chicken is 165 F. Cover with foil and rest for about 5 minutes.
You will notice that after you rest the chicken, there will be pan drippings.
Add pan drippings to the broth for added flavor.
Bring broth to a boil (1 minute)
Cool down and add fresh herbs.
Slice chicken into large pieces.
Arrange in a plate then drizzle broth on top and around.
Serve.