Chicken under a skillet with lemon pan sauce

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Butterflying và flattening the bird might feel lượt thích chicken chiropractory, but it’s all in the name of crisp golden chicken skin, and what more noble cause could there be? The flatter the chicken, the more contact with the cast-iron pan và the more crackly skin to lớn enjoy at the end. And we wouldn’t tell you to lớn invest in a second cast-iron pan if we didn’t think the crackly skinned roast chicken waiting for you on the other side was 1,000 percent worth it. Using the đứng top pan as a weight maximizes the surface area that makes liên hệ with the bottom pan, which all translates to—you guessed it—ethereally crispy skin. We recommend using a bottom skillet that’s at least 12"—any smaller & you won’t be able to fit the whole bird.

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Ingredients

4 servings


1


3½–4-lb. Chicken, patted dry
Kosher salt, freshly ground pepper

2


Tbsp. Extra-virgin olive oil

1


medium shallot, finely chopped

½


tsp. Crushed red pepper flakes

¼


cup dry trắng wine

¼


cup fresh lemon juice

2


Tbsp. Unsalted butter, cut into pieces

¼


cup chopped parsley

Preparation

Step 1

Place chicken on a work surface và use kitchen shears to lớn snip off wing tips (they get in the way of the breasts during cooking; save them for stock). Turn chicken breast side down và use shears lớn cut along both sides of the backbone khổng lồ remove it (save for stock along with those wing tips).


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Photo by Laura Murray
Step 2Open up chicken and use the tip of a knife lớn cut a shallow line along either side of the rectangular bone & strip of cartilage in the middle of breast. Turn chicken skin side up and press down on center of breast to lớn flatten chicken—you should hear the breastbone crack.


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Photo by Laura Murray
Step 3Season generously on both sides with salt và pepper & let sit at room temperature at least 20 minutes & up lớn 1 hour.

Step 4

Preheat oven to lớn 350°. Heat a dry large cast-iron skillet over medium. Pat chicken dry with paper towels & season all over again with a light sprinkling of salt. Showroom oil to lớn skillet, then chicken, arranging skin side down. Cover the bottom of another smaller cast-iron skillet with foil và place over chicken to lớn weigh it down.


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Photo by Alex Lau, styling by Claire Saffitz
Step 5Cook, peeking under foil and lifting chicken a bit to check, until skin is deep golden brown và crisp all over, 15–18 minutes. Remove top skillet và turn chicken skin side up. Transfer skillet khổng lồ oven và roast chicken just until cooked through (an instant-read thermometer inserted into the thickest part of breast should register 160°), 15–20 minutes. Carefully remove skillet from oven and place chicken skin side up (to preserve that crispness) on a plate to rest.

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Photo by Alex Lau, styling by Claire Saffitz
Step 6Set skillet over medium-low heat and add shallot and red pepper flakes. Cook, stirring often, until shallot is softened & golden, about 3 minutes. địa chỉ cửa hàng wine & lemon juice & swirl skillet to emulsify. Reduce heat to low and add butter; cook, swirling lớn combine, until melted. Pour in juices that have pooled under chicken on plate; phối in parsley. Return chicken khổng lồ skillet khổng lồ serve.


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Reviews (41)

Back to TopTriangle


Followed written recipe with a smaller chicken and 350 is not hot enough after 20 minutes our skin wasn’t crispy at all the written recipe is not accurate it should be taken down vì not follow.

Anonymous

Canada

Two skillet method turned out amazing. The couple of tweaks I made were marinating the chicken in a lemon-pepper buttermilk brine overnight, và roasting at 400° instead of 350° after the sear. One note, I seared my chicken for maybe 5 - 7 minutes on high. Although I probably preheated the pan too much, if I would have let it go for the recommended 15 - 18 the skin surely would have burned.Pulled the chicken at 160°F and it was insanely tender, moist, & flavorful. The resultant pan sauce was beautifully bright from the lemon juice and wine yet savory from the fond và chicken fat left from roasting the chicken directly in the skillet.

Nick W.

Philadelphia, PA

Follow the video, not the printed recipe. This is so easy and works every time. I'm single and will grab 3- 3.5 lb. Chickens when I find them khổng lồ keep in the freezer for nights when I want this delicious chicken. I used the leftovers for chicken salad và nachos và use the carcass to lớn make the most amazing chicken stock.

Fast, failsafe & utterly delicious

Chicago

I’m so confused - đoạn clip and written are two diff recipes..... Oven wasn’t hot enough
all. Chicken ended up needing to lớn cook for so much longer + skin wasn’t crispy at all( following above written recipe).

Bethany Young

Canada

Don't invest in a second cast iron pan. Invest in (or use if you own one) a dutch oven.

gud2gro

Every time I make this, my fire alarm goes off because it's so smokey. The chicken is perfect, but I don't know which part is causing the smoke. I even switched lớn avocado oil since I thought the EVOO had too low of a smokepoint for 500, but still too smokey. Any advice?

Sheila d.

Austin, TX

Follow the recipe in the video, not the written one. I've made it both ways. I've followed the written recipe the last 3 times (yes the finished dish is THAT good) and each time the chicken is extremely undercooked after the 30 minutes. It's not just because my chickens are juuuuust on the high side of 4 pounds either

Matt

Paramus, NJ

this turned out incredible!!! I added brussel sprouts to lớn the white wine sauce & it was truly a completely stunning dish

jille

forestville ca

Just a quick note to say I used this basic technique with some skin-on, bone-in chicken thighs, & it worked brilliantly.

Ed Hawco

Montreal

Fantastic. Great for a weeknight. Super easy. You can follow the recipe as written EXCEPT for the oven temp which MUST be 500 (not 350). Removing the keel bone is a huge help khổng lồ get the chicken really flat.

Anonymous

Los Angeles

this recipe does not follow the video clip which makes it confusing. Vì not follow the written recipe

Anonymous

Philadelphia, PA

This is one of the best chicken recipes I’ve ever made. It’s always praised around the table by family và friends. Follow the written instructions khổng lồ the letter. It always turns out perfect. I see many people here commenting about the video. The “Carla Makes 30 Minute Brick Chicken” clip is not the video clip for this recipe. I think people are mixing aspects of the two recipes và not getting good results. Just follow the written recipe. It’s great!

boyinthebush

Brooklyn

The temperature indicated in the written recipe didn't feel right to lớn me. So I followed the recipe as showed in the đoạn clip and the chicken came out perfectly. I used about a cup of stock. Next time I will use less butter và more of the rendered fat.

PesqVill

Tijuana

It was a great recipe but...How can you tell if you use the parsley stems or just the petals in a recipe.?

Lcrowder1100

Texas

Given the pandemic, chicken options were limited at my local store. I ended up with boneless, skinless but still hearty chicken breasts. This recipe was great - I appreciate a more well-done chicken. I adjusted time based on what I lượt thích and the kết thúc result was fantastic. I had been eyeballing Ina Garten and Giada recipes ... But this one spoke khổng lồ me. TY, BA!