Skillet Roast Chicken Food
SKILLET-ROASTED LEMON CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
SKILLET CHICKEN WITH ROASTED CARROTS
Make and share this Skillet Chicken With Roasted Carrots recipe from Food.com.
Provided by fxf3228
Categories Chicken Breast
Time 1h15m
Yield 1 Chicken Breast, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- Place a large skillet over medium-high heat. Add oil; swirl to coat.
- Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Add chicken to pan; cook 5 minutes or until golden brown.
- Turn and cook 2 minutes. Remove chicken from pan.
- Place carrots and potatoes, cut side down, in pan; sprinkle with thyme.
- Place pan in oven; bake at 425°F for 20 minutes.
- Return chicken to pan; top with lemon slices.
- Bake at 425°F for 12 minutes.
- Remove pan from oven. Place chicken and vegetables on a plate.
- Combine 1/2 cup milk, flour and lemon zest in a bowl.
- Return pan to medium-high heat (do not wipe out pan).
- Add flour mixture, remaining 1 cup milk and chicken stock to pan, scraping pan to loosen browned bits; cook 3 minutes.
- Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add chicken and vegetables to pan.
- Sprinkle with parsley.
Nutrition Facts : Calories 405.2, Fat 10.2, SaturatedFat 3, Cholesterol 84.7, Sodium 692.3, Carbohydrate 45.6, Fiber 5.4, Sugar 9.4, Protein 33.7
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