Pan-Roasted Chicken with Herb Compound Butter
Butter combined with herbs and other seasonings, known as a compound butter, is a simple way to enhance the flavor of foods, such as these roasted chicken breasts. Be sure the butter is at room temperature so the ingredients will blend in easily.
- 4 bone-in, skin-on chicken breast halves, about 2 3/4 lb. total
- Kosher salt and freshly ground pepper, to taste
- 1 Tbs. olive oil
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature
- 1 Tbs. chopped fresh flat-leaf parsley
- 1/2 Tbs. chopped fresh chives
- 1 tsp. minced shallot
Preheat an oven to 400ºF.
Season the chicken breasts generously on both sides with salt and pepper. In a large ovenproof fry pan over medium-high heat, warm the olive oil. Place 2 of the chicken breasts, skin side down, in the pan and sear until browned and crisp, about 6 minutes. Transfer to a plate. Sear the remaining 2 chicken breasts, then turn them so they are skin side up. Return the other breasts, skin side up, to the pan and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of a breast, away from the bone, registers 160ºF, 22 to 24 minutes.
Meanwhile, in a small bowl, stir together the butter, parsley, chives and shallot until well combined. Season with salt and pepper. Set the compound butter aside.
Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Leave the chicken breasts whole or cut into slices, if desired. Top each breast with 1 Tbs. of the compound butter and serve immediately. Serves 4.