Easy Pan-Roasted Chicken and Shallots
Shallots are the perfect size for roasting whole with larger cuts of meat. When halved or quartered with chicken breasts, they make a quick weeknight dinner, complete with a pan sauce. If you have champagne vinegar or white wine vinegar on hand, add a splash to the sauce just before serving.Save Recipe
2 skin-on, bone-in chicken breasts, cut in half (about 10 ounces each)
freshly ground black pepper and Kosher salt
a third of a cup of unsalted butter
4 medium shallots, quartered through the root and peeled (about 8 ounces)
2 fresh rosemary sprigs
3/4 cup chicken stock, plus an additional 1/2 cup if necessary
- Set the oven’s temperature to 425 F. Sprinkle both sides of the chicken breasts with salt and pepper.
- For 2 minutes, heat up a sizable skillet over medium-high heat. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Chicken should be placed skin side up. Shallots should not overlap and should be added cut side down. Cook for 2 to 3 minutes, or until the bottoms of the chicken and shallots are browned. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
- Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
- Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.