Crispy-Skinned Chicken with Lemon-Rosemary Pan Sauce

(from castro15’s recipe box)

Categories: Chicken


  • For the chicken:
  • 2 large bone-in, skin-on chicken breasts, trimmed of extra fat
  • Kosher salt and black pepper
  • 2 garlic cloves, minced
  • 1 tsp chopped fresh rosemary
  • Finely grated zest of 1/2 lemon
  • 1/4 tsp red pepper flakes
  • 2 tbsp. olive oil
  • For the sauce:
  • 6 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1/2 tsp chopped fresh rosemary
  • 1/2 cup chicken broth
  • 2 tbsp. heavy cream
  • 1 tbsp. fresh lemon juice
  • 4 tbsp. butter, cut into chunks and chilled
  • Kosher salt and black pepper


  1. Make the chicken: Preheat the oven to 425. Pat the chicken dry with paper towels and season generously with salt and black pepper. In a small bowl, combine the garlic, rosemary, lemon zest, red pepper flakes and 1 tbsp. of the oil. Gently tuck half the mixture under the skin of each breast.

  2. In a large ovenproof skillet, heat the remaining 1 tbsp. oil over medium heat. Swirl the oil around the pan, then add the chicken skin-side down and leave it alone. Cook without moving until the skin is browned, 6-8 minutes. Flip the chicken, move the skillet into the oven, and cook until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate.

  3. Make the sauce: Using an oven mitt, carefully put the skillet back over medium heat. Add the garlic, red pepper flakes, and rosemary to the drippings in the skillet and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and cream, bring to a boil, and cook, stirring and scraping any browned bits off the bottom of the skillet, until the broth reduces and is thick, 2 to 3 minutes. Add the lemon juice, then whisk in the butter one chunk at a time until the sauce thickens and is glossy. Season to taste with salt and black pepper.

  4. Pour the sauce over the chicken or serve it on the side.

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