I love chicken, this one is especially good. If you don’t know how to bone the chicken out from the back, ask your butcher. If they are a good butcher they will do this for you without hesitation. Or, you can reference the Red Cat cookbook and get a nice sharp knife and practice. No worries if you mess up, it will still taste terrific.
Red Cat’s Pan Seared Chicken (modified)
1 whole chicken, boned through the back
1 T peanut oil
zest of a Meyer lemon
½ cup mixed chopped herbs (thyme, sage, marjoram, rosemary, oregano – whatever you have on hand and like)
a head of garlic, separated into cloves but not peeled
½ bunch of chopped Italian parsley
sea salt and pepper
slosh of white vermouth or dry white wine
Preheat oven to 450.
Season the boned chicken liberally with salt and pepper. Heat the oil in a skillet large enough to hold the chicken and heat until very hot and the oil is shimmering. Brown the chicken, skin side down, until golden and flip over. Add herbs, garlic, lemon zest and place in oven for 20 minutes. The chicken is done when it measures 165 degrees at the thigh and the juices run clear. Remove to a platter and let rest 10 minutes. Reduce the juices in the skillet over high heat, adding the vermouth and a little lemon juice until thickened. Remove extra fat and pour juices over rested chicken. Slice the chicken into serving pieces, I like to slice into 2” thick slices diagonally. Toss over parsley and serve.