Stovetop Roast Chicken with Lemon-Herb Sauce | America's Test Kitchen

Name: Stovetop Roast Chicken with Lemon-Herb Sauce | America's Test Kitchen
Ingredients: 3 1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note); Salt and ground black pepper; 1 tablespoon vegetable oil; 1 - 1 1/4 cups low-sodium chicken broth; 1 teaspoon vegetable oil; 1 medium shallot , minced (about 3 tablespoons); 1 teaspoon unbleached all-purpose flour; 1 tablespoon lemon juice; 1 1/2 tablespoons minced fresh parsley leaves; 1 1/2 tablespoons minced fresh chives; 1 tablespoon cold unsalted butter

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One skillet and a trick from Chinese cookery were all we needed to produce the speediest crisp and juicy roast chicken that never saw the inside of an oven.

Keywords

Chicken
Weeknight
Main Courses

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Ingredients

3 1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note)
Salt and ground black pepper
1 tablespoon vegetable oil
1 - 1 1/4 cups low-sodium chicken broth
1 teaspoon vegetable oil
1 medium shallot , minced (about 3 tablespoons)
1 teaspoon unbleached all-purpose flour
1 tablespoon lemon juice
1 1/2 tablespoons minced fresh parsley leaves
1 1/2 tablespoons minced fresh chives
1 tablespoon cold unsalted butter