One Hour Broiled Chicken Pan Sauce Recipe 375 Food

HERB-MARINATED GRILLED CHICKEN PAILLARDS WITH PAN SAUCE

Steps:

• One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick. In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.
• Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm.
• Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.

BROILED LEMON-GARLIC CHICKEN

Steps:

• Position an oven rack about 8 to 10 inches from the broiler and preheat. Grate the lemon zest and combine in a small bowl with the butter, garlic, 1/2 teaspoon salt, and pepper to taste. Mash with a fork to make a smooth paste.
• With your fingers, gently loosen the skin on the chicken breasts, legs and thighs. Spread the flavored butter under the skin as evenly as possible. Halve the lemons and squeeze 2 halves over the chicken; season with salt and pepper.
• Place the chicken skin-side up on a broiler pan (or a rack on a baking sheet). Position the halves about 2 inches apart with the thick parts of the legs facing the center. Arrange the remaining 2 lemon halves cut-side down next to the chicken.
• Broil the chicken until the skin is light brown and crisp, about 8 minutes. If the chicken browns too quickly, lower the oven rack. Flip the chicken and the lemons and continue to broil until almost cooked through (a thermometer inserted into the thickest part will register 160 degrees), about 15 minutes. Remove the lemons, if browned; turn the chicken again and broil until the skin is brown and crisp and the thermometer registers 165 degrees, about 2 more minutes. Serve the chicken with the broiled lemons for squeezing on top.

ONE HOUR BROILED CHICKEN & PAN SAUCE RECIPE - (3.7/5)

Steps:

• If your broiler has multiple settings, choose the highest one. This recipe requires a broiler-safe skillet. Do not attempt this recipe with a drawer broiler. Adjust oven rack 12 to 13 inches from broiler element (do not preheat broiler). Place chicken breast side down on cutting board. Using kitchen shears, cut through bones on either side of backbone. Trim off any excess fat and skin and discard backbone. Flip chicken over and press on breastbone to flatten. Using tip of paring knife, poke holes through skin over entire surface of chicken, spacing them approximately 3/4 inch apart. Rub 1/2 teaspoon oil over skin and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Flip chicken over, sprinkle bone side with 1/2 teaspoon salt, and season with pepper. Tie legs together with kitchen twine and tuck wings under breasts. Heat remaining 1 teaspoon oil in broiler-safe 12-inch skillet over high heat until just smoking. Place chicken in skillet, skin side up, and transfer to oven, positioning skillet as close to center of oven as handle allows (turn handle so it points toward one of oven's front corners.) Turn on broiler and broil chicken for 25 minutes. Rotate skillet by moving handle to opposite front corner of oven and continue to broil until skin is dark golden brown and thickest part of breast registers 155 degrees, 20 to 30 minutes longer. If the skin is dark golden brown but the breast has not yet reached 155 degrees, cover the chicken with aluminum foil and continue to broil. Monitor the temperature of the chicken carefully during the final 10 minutes of cooking, because it can quickly overcook. Transfer chicken to carving board and let rest, uncovered, for 15 minutes. While chicken rests, stir thyme sprigs and garlic into juices in pan and let stand for 10 minutes. Using spoon, skim fat from surface of pan juices. Carve chicken and transfer any accumulated juices to pan. Strain sauce through fine-mesh strainer and season with salt and pepper to taste. Serve chicken, passing pan sauce and lemon wedges separately. Cooks Illustrated, March/April 2017, page 4. We found that the key to getting a whole chicken on the table in about an hour was broiling, not roasting. Butterflying the chicken kept it flat so that it cooked evenly under the intense direct heat, and it also helped speed up cooking. Piercing the skin at ¾-inch intervals helped the fat render and created an escape route for steam that would otherwise make the skin bubble up toward the broiler and burn. To get the delicate white meat to finish cooking at the same time as the dark meat, we used a two-pronged approach: A preheated skillet jump-started the cooking of the leg quarters, and starting that skillet under a cold broiler slowed down the cooking of the breasts. Because the broiler's heat is more intense than that of the oven, carryover cooking has a bigger impact. To account for this, we pulled the chicken from the oven when the breast meat reached 155 degrees instead of 160 degrees (the temperature we'd normally target when roasting a chicken). Finally, the simple addition of garlic and thyme sprigs to the hot pan drippings created a flavorful sauce with almost no work.

CRISPY BAKED CHICKEN LEG QUARTERS (VERY EASY, ONE DISH)

Steps:

• Preheat oven to 375.
• Line a large glass baking dish with foil. You can also add a baking rack to the pan to keep the chicken out of the grease and to help air circulate and make it crispier.
• Remove excess fat from chicken quarters.
• Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
• Brush the chicken (under the skin) with soy sauce.
• Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken.
• Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
• Brush both sides of the leg quarters with soy sauce.
• Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste).
• Place on middle rack in over and bake uncovered for an hour.
• After an hour, increase oven temp to 400 and bake 15 minutes.
• Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone).
• Let stand for 5 minutes before serving.