Roast chicken is a classic, but it takes time–more suited for a Sunday night. It has its benefits too. Plenty of leftovers for sandwiches and chicken noodle soup. However, when it is fall and you want a hearty, comforting meal on a weeknight, turn to this recipe. The trick is to remember to marinade the night before and take the time to brown the chicken (preferably in a cast iron skillet). Try it soon !
½ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh rosemary
1 tablespoon finely chopped garlic
1 teaspoon kosher salt
Fresh ground black pepper, to taste
2 large split chicken breasts
Whisk together all ingredients except chicken.
Put split chicken in a re-sealable plastic bag and add marinade.
Seal bags, removing as much air as possible and massage marinade around chicken to coat evenly. Refrigerate overnight.
Preheat oven to 400 degrees F. convectional or 425 degrees F. conventional.
Remove chicken from marinade, discarding marinade. Heat a large heavy bottom skillet (I use my cast iron skillet) over medium heat. Once heated, put chicken skin side down in the skillet and cook until browned, about 2 to 3 minutes. Transfer skillet into the oven.
Roast until chicken is browned, meat is cooked through and juices run clear (an instant reading thermometer when inserted in the meat should read 165 degrees F.) about 45 minutes. Remove from oven and allow sitting 15 minutes to “rest” (this allows the juices to settle in the meat so they don’t run out when chicken is cut).