Stovetop Roast Chicken with Lemon-Herb Sauce

One skillet and a trick from Chinese cookery were all we needed to produce the speediest crisp and juicy roast chicken that never saw the inside of an oven.

A whole 4-pound chicken, cut into 8 pieces, can be used instead of the chicken parts. Use a splatter screen when browning the chicken.

subheading: Chicken:

3 ½ pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note)

Salt and ground black pepper

1 tablespoon vegetable oil

1 to 1 ¼ cups low-sodium chicken broth

subheading: Lemon-Herb Sauce:

1 teaspoon vegetable oil

1 medium shallot, minced (about 3 tablespoons)

1 teaspoon unbleached all-purpose flour

1 tablespoon lemon juice

1 ½ tablespoons minced fresh parsley leaves

1 ½ tablespoons minced fresh chives

1 tablespoon cold unsalted butter

Salt and ground black pepper

Note: Ingredients may have been altered from the original.

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer