Pan-Roasted Chicken Recipe

Pan-Roasted Chicken
Serves 4

  • 3 sprigs fresh oregano
  • 2 garlic cloves, crushed
  • 2 tsp kosher salt
  • 2 Tbsp extra-virgin olive oil
  • Juice of 2 lemons
  • 1 chicken, cut into eighths
  • Freshly ground black pepper

Pre-heat oven to 450°F. On a cutting board, make a pile of the oregano, crushed garlic, and kosher salt, then mash and chop the ingredients into paste using your chef’s knife. Transfer paste to a bowl and stir in olive oil and juice of one lemon. Add chicken pieces to the mixture and toss to coat. Heat a large cast-iron skillet over medium-high heat, and, when hot, place the chicken pieces skin-side down and cook until the skin is richly browned (about 5 to 7 minutes). Turn the chicken pieces skin-side up, and sprinkle with the remaining lemon juice. Add the lemon halves to the skillet and transfer to oven and roast until the skin is crisp, 20 to 25 minutes. Season with pepper and serve.

Julia Sexton is a New York-based restaurant critic, food writer, and CRMA Award-winning blogger. She herself has never purchased a cast-iron skillet. Instead, she uses three that she inherited and one that she apropriated from a friend whose cooking didn’t merit such a beautiful cast-iron skillet.

- Advertisement -

» See more cast-iron skillet recipes
» Return to Westchester Home Winter 2013

Our Best of Westchester Party is July 24!

Our Westchester Home Design Awards event is June 26!

Our Wine & Food Festival returns June 4-9!

Our Wunderkinds event takes place on May 23!

Our Best of Business Ballot is open through May 15!

Our Healthcare Heroes Awards event takes place on May 9!

Our Westchester Home Builders Awards take place on April 4!

Our Diversity, Equity & Inclusion Forum is March 14!

Unveiled: A Boutique Bridal Brunch is February 25!

Holiday flash sale ... subscribe and save 50%

Limited time offer. New subscribers only.