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1
For the chicken:
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2
Combine the lemon juice and 4 tablespoons of the olive oil in a small bowl.
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3
Place the chicken breasts in a shallow pan and pour the lemon mixture over them, coating both sides.
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4
Scatter the zest, thyme, and pepper over both sides.
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5
Cover and refrigerate for 3 hours or up to 1 day.
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6
Preheat the oven for 400F.
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7
Season the chicken with salt and pepper.
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8
In a large skillet, heat the remaining tablespoon of oil until smoking over high heat.
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9
Add the chicken, skin-side down, then immediately transfer the pan to the oven and roast the chicken for 8 minutes.
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10
Turn and continue roasting until just cooked through, 2 to 3 minutes more.
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11
Remove from the pan and let rest at room temperature for 5 minutes, keeping warm.
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12
For the sauce:
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13
Pour off any grease and return the skillet to medium heat.
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14
Heat the olive oil until shimmering, then saute the shallot for 1 minute.
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15
Add the stock and bring to a boil, stirring and scraping up any browned bits.
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16
Add the lemon juice and thyme, reduce the heat to medium-high, and boil gently until reduced by a little mote than half.
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17
Reduce the heat to medium and whisk in the butter.
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18
Taste and add more lemon juice if needed.
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19
Season with salt and pepper.
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20
To serve:
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21
Cut each breast on the bias into 1/2-inch slices.
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22
Place on a warm serving plate and spoon the sauce on top, to taste.
