Stovetop-Roasted Chicken with Lemon-Herb Sauce

To get ultracrispy skin on our bone-in chicken pieces, we dried the chicken well and then placed it skin side down in a cold nonstick skillet. We seasoned the meat with fresh rosemary, covered the skillet, and cooked the chicken over medium heat to render the fat until the skin was light golden brown. Then we increased the heat to medium-high to fully cook the chicken and take the skin to a gorgeous deep golden brown. While the chicken rested, we made an easy pan sauce with garlic, more rosemary, lemon zest and juice, butter, and fresh chives. To get ultracrispy skin on our bone-in chicken pieces, we dried the chicken well and then placed it skin side down in a cold nonstick skillet. We seasoned the meat with fresh rosemary, covered the skillet, and cooked the chicken over medium heat to render the fat until the skin was light golden brown. Then we increased the heat to medium-high to fully cook the chicken and take the skin to a gorgeous deep golden brown. While the chicken rested, we made an easy pan sauce with garlic, more rosemary, lemon zest and juice, butter, and fresh chives.

Chicken

2 (10- to 12-ounce) bone-in split chicken breasts, trimmed

4 (5- to 7-ounce) bone-in chicken thighs or drumsticks, trimmed

Salt and pepper

½ teaspoon minced fresh rosemary

Herb Sauce

2 garlic cloves, minced

½ teaspoon minced fresh rosemary

2 tablespoons water

½ teaspoon grated lemon zest plus 1 tablespoon juice

6 tablespoons unsalted butter, cut into 6 pieces

1 tablespoon minced fresh chives

Salt and pepper

Directions at americastestkitchen.com

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