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1
Preheat oven to 425 degrees F. Pat chicken dry and season generously with salt and pepper.
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2
Warm oil in a large saute pan over medium heat.
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3
Add chicken to pan, skin-side down.
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4
Add lemon slices and scatter rosemary over top.
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5
Cook chicken 68 minutes or until skin is golden brown.
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6
Remove all but 1 tablespoon oil from pan.
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7
Transfer pan to center rack of oven.
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8
Cook an additional 45 minutes or until skin is well-browned.
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9
Flip chicken and continue to cook 48 minutes or until a thermometer inserted into the center registers 165 degrees F. Remove chicken and lemon slices from pan.
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10
Discard rosemary.
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11
While chicken rests, prepare pan sauce.
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12
Discard all but 2 teaspoons of oil from pan.
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13
Warm over medium heat.
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14
Add shallot, season with salt and pepper, and saute 35 minutes or until translucent.
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15
Add flour and stir for 1 minute.
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16
Slowly add broth, whisking constantly until combined.
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17
Turn heat to medium-high and allow sauce to reduce for 35 minutes, or until desired thickness.
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18
Add lemon juice to taste.
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19
Add butter and swirl pan until incorporated.
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20
Taste again for seasoning.
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21
Serve chicken with sauce and lemon slices, and enjoy.
