HERB BRINED PAN-ROASTED CHICKEN

Herb Brined Pan-Roasted Chicken image

Number Of Ingredients 13

1 teaspoon Fine Kosher Salt
1 tablespoon Minced Fresh Sage
1 tablespoon Minced Fresh Flat-leaf Parsley
1 tablespoon Minced Fresh Thyme
2 teaspoons Lemon - Zested
2 pieces Boneless, Skin-on Chicken Breasts
2 pieces Boneless, Skin-on Chicken Thighs
1 tablespoon Vegetable Oil
3 cloves Garlic - Smashed
1 pieces Medium Yellow Onion - inch
1 pieces Celery Stalk - 1 inch
1 pieces Large Carrot - 1 inch
1 pinch Freshly Ground Pepper

Steps:

To a small bowl, add salt, fresh herbs and lemon zest
Stir to combine
Loosen skin from the chicken breast and thighs with your fingers or the end of a wooden spoon. With your hands, rub the salt and herb mixture liberally over the chicken and under the skin. Transfer chicken to a baking dish and refrigerate, uncovered, on the bottom shelf for 24 hours.
Preheat oven to 400F
To roast chicken: To a large ovenproof skillet set over medium-high heat, add 1 tablespoon of oil. When the oil is shimmering, add chicken, skin-side down and cook until golden brown, about 5 minutes. Turn the chicken, add the vegetables to the skillet and gently stir the vegetables to coat in the oil, season with salt and pepper. Transfer skillet to the oven and roast until chicken is cooked through and the vegetables are tender, about 35 minutes or until instant read thermometer inserted into the thickest part of the meat registers 165F
Remove skillet from oven and transfer the chicken and vegetables to a platter; cover loosely with foil to rest. While chicken is resting, pour pan juices from the roasting pan into a fat separator and set aside or making gravy.
To serve, plate immediately and serve.