Seared and Roasted Chicken Breasts with Lemon and Thyme

1. 1

   For the chicken:

2. 2

   Combine the lemon juice and 4 tablespoons of the olive oil in a small bowl.

3. 3

   Place the chicken breasts in a shallow pan and pour the lemon mixture over them, coating both sides.

4. 4

   Scatter the zest, thyme, and pepper over both sides.

5. 5

   Cover and refrigerate for 3 hours or up to 1 day.

6. 6

   Preheat the oven for 400F.

7. 7

   Season the chicken with salt and pepper.

8. 8

   In a large skillet, heat the remaining tablespoon of oil until smoking over high heat.

9. 9

   Add the chicken, skin-side down, then immediately transfer the pan to the oven and roast the chicken for 8 minutes.

10. 10

    Turn and continue roasting until just cooked through, 2 to 3 minutes more.

11. 11

    Remove from the pan and let rest at room temperature for 5 minutes, keeping warm.

12. 12

    For the sauce:

13. 13

    Pour off any grease and return the skillet to medium heat.

14. 14

    Heat the olive oil until shimmering, then saute the shallot for 1 minute.

15. 15

    Add the stock and bring to a boil, stirring and scraping up any browned bits.

16. 16

    Add the lemon juice and thyme, reduce the heat to medium-high, and boil gently until reduced by a little mote than half.

17. 17

    Reduce the heat to medium and whisk in the butter.

18. 18

    Taste and add more lemon juice if needed.

19. 19

    Season with salt and pepper.

20. 20

    To serve:

21. 21

    Cut each breast on the bias into 1/2-inch slices.

22. 22

    Place on a warm serving plate and spoon the sauce on top, to taste.

* Per serving · 4 servings · Values may vary.