Serves 8
35 min
Skillet-Roasted Chicken
Recipe GLPR480b1bea636889
Bone-in, skin-on chicken breasts seared and roasted until golden and juicy, topped with vibrant fresh parsley and garlic for a simple, elegant main course. This straightforward skillet preparation delivers tender, flavorful chicken in under 40 minutes.
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Ingredients
8 Bone-in, skin-on chicken breasts
1 cup Fresh flat-leaf parsley, chopped
8 slices Garlic cloves, sliced thin
to taste Kosher salt
to taste Black pepper
2 tablespoons Olive oil
Directions
Pat the chicken breasts dry with paper towels and season generously on both sides with kosher salt and black pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 1 minute.
Carefully place the chicken breasts skin-side down in the hot skillet and let them cook undisturbed for 6–8 minutes until the skin is golden and crispy. Do not move them during this time.
Flip the chicken breasts and cook for another 2–3 minutes on the other side until lightly browned.
Preheat your oven to 425°F (220°C). Once the oven is ready, transfer the skillet to the oven and roast for 12–15 minutes until the chicken reaches an internal temperature of 165°F at the thickest part.
Remove the skillet from the oven and scatter the sliced garlic evenly over the hot chicken. Let it sit for 1 minute to infuse flavor.
Top each piece of chicken with fresh chopped parsley just before serving.
