Pan-Roasted Chicken Recipe
Recipe courtesy of Chefs Kyle Inserra and Michael Abruzese of Polpettina in Eastchester.
Photograph by Andre Baranowski
- 3 sprigs fresh oregano
- 2 garlic cloves, crushed
- 2 tsp kosher salt
- 2 Tbsp extra-virgin olive oil
- Juice of 2 lemons
- 1 chicken, cut into eighths
- Freshly ground black pepper
Pre-heat oven to 450°F. On a cutting board, make a pile of the oregano, crushed garlic, and kosher salt, then mash and chop the ingredients into paste using your chef’s knife. Transfer paste to a bowl and stir in olive oil and juice of one lemon. Add chicken pieces to the mixture and toss to coat. Heat a large cast-iron skillet over medium-high heat, and, when hot, place the chicken pieces skin-side down and cook until the skin is richly browned (about 5 to 7 minutes). Turn the chicken pieces skin-side up, and sprinkle with the remaining lemon juice. Add the lemon halves to the skillet and transfer to oven and roast until the skin is crisp, 20 to 25 minutes. Season with pepper and serve.
Julia Sexton is a New York-based restaurant critic, food writer, and CRMA Award-winning blogger. She herself has never purchased a cast-iron skillet. Instead, she uses three that she inherited and one that she apropriated from a friend whose cooking didn't merit such a beautiful cast-iron skillet.