Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

For the chicken: 
  • 2 tablespoons olive oil
  • 4 (6 to 8-ounce) bone in chicken breasts, wings attached, skin on, first and second wing joints removed
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon plus 1/8 teaspoon freshly ground white pepper
  • Parsley Butter, recipe follows
Parsley Butter:
  • 2 sticks (1/2 pound) unsalted butter, at room temperature
  • 1 cup minced fresh parsley leaves
  • 1 lemon, juiced
  • 2 tablespoons chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

For the chicken: 

Preheat the oven to 375 degrees F.

Set a 12-inch saute pan over medium-high heat and add the olive oil. Season the chicken breasts with 1 teaspoon of the kosher salt, and 1/2 teaspoon of the white pepper. Place the chicken skin side down in the pan and sear until the skin begins to caramelize, about 3 to 4 minutes, then set aside to cool slightly. Place the chicken skin side up onto a sheet pan and put 2 tablespoons of the parsley butter underneath the skin. Roast the chicken until well caramelized and cooked through, about 20 minutes. Remove the pan from the oven and allow to cool slightly.

Meanwhile, deglaze the pan with 3 tablespoons of the Parsley Butter, scraping up the browned bits. Set aside until chicken is cooked through and top with melted butter.

Parsley Butter:

Put the butter in a medium bowl and cream with a wooden spoon or rubber spatula. Add the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2-inches in diameter. Roll up in the plastic wrap, pushing in as you go, to form a tight log. Refrigerate or freeze until needed.

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