Pan Roasted All-Natural Chicken

Vegetable sides can be prepared while chicken is roasting Related Recipes: Marsala Jus, Red-skinned Potato Hash with Shallot and Tomato, and Sugar Snap Peas & Garden Vegetables W-S Journal

Yield: 4 servings ( Serving Size: servings )
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Ingredients

  • 1 whole(s) all-natural chicken
  • 2 tablespoon(s) butter
  • 1 tablespoon(s) chopped fresh oregano
  • 2 tablespoon(s) chopped fresh parsley
  • 1 tablespoon(s) chopped fresh thyme
  • Extra-virgin olive oil
  • Freshly cracked black pepper to taste
  • Kosher salt to taste

Preparation

  1. 1. Clean chicken; cut into eight pieces. Season with chopped herbs, salt, and pepper. In a large ovenproof skillet, heat butter and olive oil over medium to medium-high heat until they start to smoke. Saute chicken breasts, skin side down until seared, browned, and golden. (Be sure not to crowd the pan; cook in batches if necessary.)
  2. 2. Flip chicken breasts and roast in oven in same pan at 325 until just done, 25 to 35 minutes, allowing for that chicken will continue to cook for a minute or two after it is out of the oven. (The breasts probably will be done a few minutes before the dark meat, so check the breasts early.) Set aside to rest.
  3. 4. Add Marsala jus to chicken and serve.
July 2010

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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