Undone Roast Chicken

Golden, skillet-seared chicken with a quick lemon-wine gravy — all the flavor of a roast, none of the carving.

Ingredients

For the Chicken

• 1 whole chicken, cut into 10 pieces (ask your butcher to do this)

• Olive oil

• Salt and black pepper, to taste

For the Gravy

• 2 shallots, halved

• 4 garlic cloves, smashed

• Juice of 2 lemons

• ½ cup white wine

Instructions

1. Preheat the Oven
   Preheat the oven to 425°F.

2. Brown the Chicken
   Season the chicken pieces generously with salt and pepper. Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the chicken pieces for 5–7 minutes on the first side without moving them. Flip and cook the other side for 3–4 minutes, until nicely browned. Set the browned pieces aside on a plate and continue until all the chicken is seared.

3. Roast
   Return all of the chicken to the skillet and transfer it to the oven. Roast for 15–20 minutes, or until the chicken is cooked through and juices run clear.

4. Make the Gravy
   Remove the chicken from the skillet and place on a serving dish. Set the skillet (with its juices) back on the stove over medium heat. Add the shallots, garlic, lemon juice, and white wine. Simmer for 3–5 minutes, until the sauce reduces slightly and thickens.

5. Serve
   Serve the chicken with the lemon-wine gravy poured over the top or on the side.