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Roasted Herbed Lemon Chicken

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Ingredients

Warning0 allergens identified

Roasted Herbed Lemon Chicken

1 tbsp Olive oil

2 ounces Prosciuttocut into 1/4 inch cubes

4 medium cloves garlicsliced thin lengthwise

8 Chicken thighs, bone-in skin-ontrimmed of excess fat and skin

1 Ground black pepper

2 teaspoons All-purpose flour

2 cups dry white wine

1 cup Low-sodium chicken broth

4 cloves whole

1 sprig Fresh rosemaryleaves removed and minced fine (about 1/2 teaspoon), stem reserved

12 Sage leavesfresh

2 Bay leaves

¼ tsp Red pepper flakes

1 tbsp Lemon Juice

2 tablespoons Unsalted butter

¼ tsp fine Sea Salt

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heat 1 teaspoon oil in 12-inch heavy-bottomed ovensafe skillet over medium heat until shimmering. Add prosciutto and cook, stirring frequently, until just starting to brown, about 3 minutes.

Add garlic slices and cook, stirring frequently, until garlic is golden brown, about 1½ minutes. Using slotted spoon, transfer garlic and prosciutto to small bowl and set aside. Do not rinse pan.

Increase heat to medium-high; add remaining 2 teaspoons oil and heat until just smoking. Pat chicken dry with paper towels and season with ground black pepper. Add chicken, skin side down, and cook without moving until well browned, 5 to 8 minutes. Using tongs, turn chicken and brown on second side, about 5 minutes longer. Transfer chicken to large plate.

Remove all but 2 tablespoons fat from pan. Sprinkle flour over fat and cook, stirring constantly, for 1 minute. Slowly add wine and broth; bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits.

Cook until liquid is slightly reduced, 3 minutes. Stir in cloves, rosemary stem, sage leaves, bay leaves, red pepper flakes, and reserved prosciutto and garlic.

Nestle chicken into liquid, skin side up (skin should be above surface of liquid), and bake, uncovered, until meat offers no resistance when poked with fork but is not falling off bones, about 1 hour 15 minutes. (Check chicken after 15 minutes; broth should be barely bubbling. If bubbling vigorously, reduce oven temperature to 300 degrees.)

Using tongs, transfer chicken to serving platter and tent with foil. Remove and discard sage leaves, rosemary stem, cloves, and bay leaves. Place skillet over high heat and bring sauce to boil.

Cook until sauce is reduced to 1¼ cups, 2 to 5 minutes. Off heat, stir in minced rosemary, lemon juice, and butter. Season to taste with salt and pepper. Pour sauce around chicken and serve.

Nutrition

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Tips & Tricks (5)

Pat Dry for Crispy Skin 🍗
Pat the chicken thighs completely dry with paper towels before roasting; moisture is the enemy of crispy skin, so don't skip this crucial step.
Marinate Strategically ⏰
Marinate the chicken for 2-4 hours maximum in lemon juice and herbs to brighten the flavor without over-acidifying the meat or breaking down the proteins too much.
Render the Fat First 🔥
Start roasting skin-side down for 10-12 minutes to render the fat and crisp the skin before flipping, ensuring perfectly golden and crunchy results.
Emulsify the Pan Sauce 🧈
Whisk cold butter into the finished pan sauce off the heat to create a silky, luxurious coating that clings beautifully to the chicken and vegetables.
Layer Herbs for Depth 🌿
Use hardy herbs like rosemary and sage in the marinade and roasting, then finish with fresh delicate herbs to build complex flavor layers and maintain brightness.