Pan-Roasted Lemon-Garlic Chicken

Name: Pan-Roasted Lemon-Garlic Chicken
Yield: 4 servings
Ingredients: 1 broiler-fryer chicken, cut into 8 parts; 2 tablespoons extra virgin olive oil; 6 tablespoons lemon juice; 1 tablespoon Dijon mustard; 2 garlic cloves, minced; 1 tablespoon minced fresh oregano (or 1 teaspoon dried oregano); Freshly ground black pepper, to taste; 1 large onion, sliced

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

Pan roasting lets you enjoy the taste and texture of crispy-crusted, roasted food in much less time than traditional roasting. The simple tastes of Lemon-Garlic Chicken go perfectly with Sautéed Escarole (page xx) and mashed potatoes or Pan-Fried Paprika Potatoes (page xx).

Ingredients

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Scale Recipe

1 broiler-fryer chicken, cut into 8 parts
2 tablespoons extra virgin olive oil
6 tablespoons lemon juice
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 tablespoon minced fresh oregano (or 1 teaspoon dried oregano)
Freshly ground black pepper, to taste
1 large onion, sliced

Instructions

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Preheat the oven to 425°F.

Rinse and dry the chicken parts.

Heat the olive oil in a large sauté pan over medium-high heat and cook the chicken, turning the pieces once, for or until the skin is lightly browned.

Remove the pan from the heat.

Combine the lemon juice, mustard, garlic, and oregano in a small bowl.

Whisk the ingredients until they are well blended.

Pour the dressing over the chicken.

Sprinkle with pepper to taste.

Add the onion to the pan, placing the slices around the chicken.

Place the pan in the oven.

Roast for about 12–, or until chicken is cooked through.

Place the chicken on a serving platter, spoon contents of the pan on top and serve.

Makes 4 servings.

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