Stovetop Roast Chicken with Lemon-Herb Sauce

Name: Stovetop Roast Chicken with Lemon-Herb Sauce
Yield: Serves 4
Ingredients: 3 1/2 pounds, bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note); , Salt and ground black pepper; 1 tablespoon, vegetable oil; 1 - 1 1/4 cups, low-sodium chicken broth; 1 teaspoon, vegetable oil; 1 medium, shallot, minced (about 3 tablespoons); 1 teaspoon, unbleached all-purpose flour; 1 tablespoon, lemon juice; 1 1/2 tablespoons, minced fresh parsley leaves; 1 1/2 tablespoons, minced fresh chives; 1 tablespoon, cold unsalted butter; , Salt and ground black pepper

Main Courses
Chicken
Weeknight

Appears in Cook's Illustrated November/December 2008, America's Test Kitchen TV

One skillet and a trick from Chinese cookery were all we needed to produce the speediest crisp and juicy roast chicken that never saw the inside of an oven.

SERVES 4

TIME 1 hour

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