Stovetop-Roasted Chicken with Lemon-Caper Sauce

Name: Stovetop-Roasted Chicken with Lemon-Caper Sauce
Yield: Serves 4
Ingredients: 2 (10- to 12-ounce) bone-in, split chicken breasts, trimmed; 4 (5- to 7-ounce) bone-in, chicken thighs or drumsticks, trimmed; , Salt and pepper; 1/2 teaspoon, minced fresh rosemary; 2 tablespoons minced, capers; 2 , garlic cloves, minced; 1/2 teaspoon, minced fresh rosemary; 2 tablespoons, water; 1/2 teaspoon, grated lemon zest plus 1 tablespoon juice; 6 tablespoons, unsalted butter, cut into 6 pieces; 1/2 teaspoon minced, fresh thyme; , Salt and pepper

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By Diane Unger

Appears in Cook's Country December/January 2017

Main Courses

Chicken

Crispy-skinned chicken pieces on top of the stove, with no mess and no fuss? An unconventional method makes it easy.

SERVES4

TIME50 minutes

Stovetop-Roasted Chicken with Lemon-Caper Sauce

WHY THIS RECIPE WORKS

To get ultracrispy skin on our bone-in chicken pieces, we dried the chicken well and then placed it skin side down in a cold nonstick skillet. We seasoned the meat with fresh rosemary, covered the skillet, and cooked the chicken over medium...

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