Stovetop Roast Chicken with Grapefruit-Tarragon Sauce | America's Test Kitchen

Ingredients

• 3 1/2 pounds bone-in, skin-on chicken pieces (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 grapefruit , rind and pith removed and segments cut into 1/2-inch pieces, juice reserved (about 1/2 cup)
• 1 tablespoon honey
• 1 tablespoon chopped fresh tarragon leaves
• 1 tablespoon cold unsalted butter