This dish was inspired by Rao’s restaurant in New York and re-imagined by America’s Test Kitchen.
Ingredients:
- 1/2 cup salt (to brine chicken)
- 3 pounds bone in, skin on chicken
- vegetable oil (I recommend grape seed or avocado oil as it has a high heat tolerance)
- 2 tablespoons unsalted butter
- 1 large shallot, minced
- 2-3 cloves garlic, minced
- 2 tablespoons flour
- 1 cup chicken broth
- the zest and juice of two lemons (~4 teaspoons zest & half a cup of juice)
- 1 tablespoon fresh parsley leaves (or 1 teaspoon dry)
- 1 teaspoon fresh oregano leaves (or 1/2 teaspoon dry)
Let’s talk chicken first. You can either break down a whole chicken or buy chicken pieces. We’ve made this with just chicken quarters. If you use a whole chicken, be careful with the wings that you don’t overcook them. For what it’s worth, the next time I make this I plan on starting with bone-in chicken thighs, and deboning them before I cook. If you use a whole chicken, I recommend cutting the breasts in half. In these directions, I’ll assume you have two breasts, halved, two thighs, and two legs.
Combine salt with a couple quarts of cold water and brine the chicken for 30-60 minutes. If you leave it on the countertop, add some ice to retain its temperature. Remove from water and dry with paper towels, or allow the chicken to dry on a wire rack.
Heat one teaspoon oil in a high walled skillet until just below its smoking point, and add chicken, skin side down, for 8 to 10 minutes. Remove breast pieces, and flip thighs and legs. Cook an additional 3 to 5 minutes.
Pour off and discard oil from pan. Add butter, minced shallot, and minced garlic, and cook until fragrant, about a minute. Sprinkle flour into the pan and whisk thoroughly. Cook until flour is lightly browned, then add chicken stock and lemon juice. Cook for two to three minutes, then add most of your lemon zest (save 1 teaspoon for later).
If you’re using a large enough oven safe pan, you can add the chicken to the sauce (skin side up) and place it in the oven. Otherwise, choose a large enough cooking dish, and pour every bit of the sauce into the tray. Scrape the pan, this stuff is amazing. You want it all. Place in oven and roast for 10-12 minutes. Breasts should be at 160 degrees, thighs and legs at 175 degrees.
While the chicken cooks, chop the parsley, oregano, and remaining teaspoon of lemon zest together until well combined and finely minced.
When the chicken is done, remove from oven and place chicken on a serving platter. If you’ve used a separate pan, use a rubber spatula to return all the sauce to your skillet. There are likely little bits of chicken stuck to the pan, and that’s great flavor for your sauce. Deglaze the cooking dish with a little bit of chicken stock or dry white wine, and get all those delicious bits into your skillet with your sauce. Add 3/4 of your herb mixture to the sauce and stir. Simmer very low for about five minutes.
At this point, it’s time to serve. Sprinkle the remaining herb mixture on top of the chicken, and place the lemon sauce in a pitcher suitable for passing at the table. This dish can be served over egg noodles or rice, or next to boiled potatoes… whatever makes your heart happy.