Salt And Pepper Chicken
This recipe guides you through creating succulent and flavorful roasted chicken breasts with a savory pan sauce. The chicken is seasoned to perfection and roasted until golden brown and delicious. The pan drippings are transformed into a rich sauce that perfectly complements the tender chicken, making it a delightful dish for any occasion.
— Constant Cookbook
Ingredients
- 6 bone-in, skin-on chicken breast halves, about 4 lb. total
- Salt and freshly ground pepper, to taste
- 1 cup chicken broth
- 1 tsp. chopped fresh thyme, sage or tarragon
- 2 Tbs. cold unsalted butter, cut into cubes
Instructions
- <b>Roast the chicken</b>
- Preheat an oven to 400&#176;F.
- Season the chicken generously with salt and pepper on top of and under the skin. Place the chicken, skin side up, in a large roasting pan. Roast until the chicken is golden brown and an instant-read thermometer inserted into the center of each breast registers 170&#176;F, about 45 minutes.
- Transfer 4 chicken breast halves to a serving platter and reserve the remaining 2 for another use (see note above).
- <b>Deglaze the pan </b>
- Place the pan on a stovetop over high heat. When the pan sizzles, add the broth and thyme and stir to scrape up the browned bits from the pan bottom. Boil until the broth is reduced by half, about 3 minutes. Remove from the heat.
- <b>Make the sauce</b>
- Whisk the butter, a couple of pieces at a time, into the reduced liquid. Season with salt and pepper. Serve the chicken, passing the sauce at the table. Serves 4; makes about 8 cups (3 lb.) cooked chicken total.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).
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