Forget fried chicken, skillet roasted is absolutely delicious
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Ingredients:
8 chicken breasts, with bones and skin
1 cup fresh flat-leaf parsley leaves, chopped
1 clove garlic, cut into 8 slices
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Directions:
Pre-heat oven to 400° F. Place a rimmed baking sheet in the oven to warm.
Rinse the chicken and pat it dry with paper towels. Using your fingers, carefully loosen the skin from the meat. Tuck some of the parsley and 1 slice of garlic under the skin of each breast. Season both sides of the chicken with the salt and pepper.
Warm 1 tablespoon of the oil in an ovenproof skillet (preferably cast-iron) over medium-high heat. Add half the chicken to the skillet, skin-side down, and cook until golden, 5 to 6 minutes. Repeat with the remaining oil and chicken.
Transfer the chicken to baking sheet. Roast until the skin is crisp and the chicken is cooked through, about 25 minutes.
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Skillet Roasted Chicken
Serves 8
Ingredients:
8 chicken breasts, with bones and skin
1 cup fresh flat-leaf parsley leaves, chopped
1 clove garlic, cut into 8 slices
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Directions:
Pre-heat oven to 400° F. Place a rimmed baking sheet in the oven to warm.
Rinse the chicken and pat it dry with paper towels. Using your fingers, carefully loosen the skin from the meat. Tuck some of the parsley and 1 slice of garlic under the skin of each breast. Season both sides of the chicken with the salt and pepper.
Warm 1 tablespoon of the oil in an ovenproof skillet (preferably cast-iron) over medium-high heat. Add half the chicken to the skillet, skin-side down, and cook until golden, 5 to 6 minutes. Repeat with the remaining oil and chicken.
Transfer the chicken to baking sheet. Roast until the skin is crisp and the chicken is cooked through, about 25 minutes.
Let sit for 5 minutes before serving.
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