Chicken Under A Skillet With Lemon Pan Sauce Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
• Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
• Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
• Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

Steps:

• Place chicken on a work surface and use kitchen shears to snip off wing tips (they get in the way of the breasts during cooking; save them for stock). Turn chicken breast side down and use shears to cut along both sides of the backbone to remove it (save for stock along with those wing tips).
• Open up chicken and use the tip of a knife to cut a shallow line along either side of the rectangular bone and strip of cartilage in the middle of breast. Turn chicken skin side up and press down on center of breast to flatten chicken-you should hear the breastbone crack. Season generously on both sides with salt and pepper and let sit at room temperature at least 20 minutes and up to 1 hour.
• Preheat oven to 350°F. Heat a dry large cast-iron skillet over medium. Pat chicken dry with paper towels and season all over again with a light sprinkling of salt. Add oil to skillet, then chicken, arranging skin side down. Cover the bottom of another smaller cast-iron skillet with foil and place over chicken to weigh it down. Cook, peeking under foil and lifting chicken a bit to check, until skin is deep golden brown and crisp all over, 15-18 minutes. Remove top skillet and turn chicken skin side up. Transfer skillet to oven and roast chicken just until cooked through (an instant-read thermometer inserted into the thickest part of breast should register 160°F), 15-20 minutes. Carefully remove skillet from oven and place chicken skin side up (to preserve that crispness) on a plate to rest.
• Set skillet over medium-low heat and add shallot and red pepper flakes. Cook, stirring often, until shallot is softened and golden, about 3 minutes. Add wine and lemon juice and swirl skillet to emulsify. Reduce heat to low and add butter; cook, swirling to combine, until melted. Pour in juices that have pooled under chicken on plate; mix in parsley. Return chicken to skillet to serve.

Steps:

• Preheat the oven to 450 degrees F.
• Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
• Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
• Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
• Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
• Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gemelli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup pasta cooking water.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add 1 tablespoon butter and allow to melt. Season chicken strips with Italian seasoning, garlic granules, and salt. Once butter is melted, add seasoned chicken strips and cook until strips are a golden color, about 5 minutes. Add portobello mushrooms and cook until softened, about 5 minutes.
• Remove chicken and mushrooms from the skillet. Set aside on a plate and keep warm.
• Wipe out skillet and add 1 tablespoon oil and 1 tablespoon butter. Melt butter over medium heat and add garlic; cook until fragrant, about 30 seconds. Add thyme sprigs and lemon zest. Cook for 30 seconds, stirring often. Pour in wine and lemon juice. Continue to cook and stir until sauce has reduced by half, about 3 minutes. Whisk in flour to thicken sauce and create a roux. Gradually add broth, whisking continuously, until you have a thick sauce. Add spinach and cook for 1 minute.
• Stir in 1/2 of the Gruyere cheese and stir until well combined. Once cheese has melted, add remaining cheese and stir until melted. If sauce is too thick, gradually stir in reserved pasta cooking water to thin out the sauce.
• Add cooked pasta to the skillet and toss until well combined with the sauce. Add chicken and mushrooms, adjust seasoning to taste, and serve immediately.