Ingredients:
1
(3½ lb.) whole chicken, room temperature
* 1/3 cup of chicken broth
3
Tbsp. Kosher salt, or as needed * 1 Tbsp. water, or as needed
1
Tbsp. thyme leaves * 2 Tbsp. cold butter, cut into four pieces
1
lemon, juiced * Pepper to taste
1
pinch cayenne pepper, or to taste
Directions:
Preheat
oven to 450 degrees.
Pat outside of chicken with paper towels. Tuck the wing tips underneath the chicken and
place into large oven-safe skillet.
Generously sprinkle kosher salt into the cavity and over
the back and sides of chicken. Tie
chicken legs together with kitchen twine.
Sprinkle salt generously over the breasts, coating them thoroughly. Wipe
excess salt out of skillet with paper towels.
Bake chicken in the preheated oven until a meat
thermometer inserted into a thigh reaches 160 degrees, 50 to 60 minutes. Remove from skillet to a serving platter and
let rest 5 to 10 minutes.
Blot about 90 percent of the chicken fat from the
skillet with a paper towel held with tongs, leaving the browned bits of food in
the skillet. Place skillet over medium-high heat and add thyme leaves. Cook and stir 1 to 2 minutes. Pour lemon juice, chicken broth and water
into skillet, stirring until the browned bits dissolve and the sauce has reduced
by about half, 1 to 2 minutes.
Reduce heat to low, add cold butter and stir until
butter has melted and sauce is slightly thickened, about 1 minute. Remove from heat and season with pepper and
cayenne pepper to taste. Spoon the sauce
over chicken to serve.
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