Easy, healthy and impressive. This is a perfect weeknight dinner with roast chicken and potato recipes. This Herbs Skillet-Roasted Boneless Chicken creates its own delectable sauce as it cooks, so supper is basically done in one step.
Note:
Debone the whole chicken is optional. However it is recommended to remove the back bone if you just want to butterfly the chicken.
Please watch this video if you want to learn the deboning technique.
Serve 4
Ingredients
1 (4-pound) chicken, debone and butterflies (please click on the video to see the process)
Chicken marinade paste
1 teaspoon fresh sage leaves
1 teaspoon whole fennel seeds
1 teaspoon fresh rosemary
small bunch of cilantro
2 gloves of garlic
1/2 shallot
1 green onion
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
2 teaspoons lemon juice, and 1/2 teaspoon of lemon zest
1 teaspoon Kosher salt
1 teaspoon freshly grounded black pepper
1/4 cup olive oil
Method
Use a stone mortar and a pestle to pound the fennel seeds, rosemary and sage
Add garlic, shallot, green onion and cilantro. Pound everything into a paste.
Add lemon juice and lemon zest, salt and pepper. mix well with olive oil
Place chicken skin down on the skillet. Use a teaspoon to spread 1/3 of the marinade paste on the chicken meat. Turn chicken over and spread the rest of the marinade on the skin.
Use saran wrap to cover up the pan and place in fridge for at least four hours.
Pre=heat oven to 385F.
Take skillet out and place the cutup potato on the edge of the pan. Roast the chicken for 25 minutes, (add 10 minutes if you don’t remove the bone) Turn oven temperature to 450F and roast the chicken for another 15 minutes.
(option): turn oven to broil and brown the skin for 5 minutes.
Take the skillet out and rest the chicken for at least 15 minutes before serving.
