Recipes
Lemon-Dijon Seared and Roasted Bone-In Chicken
Bone-in breasts in a quick lemon, garlic, Dijon and smoked paprika marinade, seared skin-down and finished on a rack in a convection oven for crisp skin.
- Calories
- 420kcal
- Protein
- 52g
- Carbs
- 5g
- Fat
- 21g
- Total, 20 min active
- 1 hr 15 min, including marinating
- Servings
- 4
Nutrition is per serving.
Ingredients
Marinade
- ¼ cup olive oil
- 3 tbsp lemon juice (about 1 lemon)
- 4 garlic cloves, smashed
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp dried oregano, or a few sprigs fresh thyme
Chicken
- 4 bone-in, skin-on chicken breasts
- Neutral oil, for searing
Steps
- Marinate. Whisk the marinade ingredients together, coat the chicken, and marinate 30 minutes to 2 hours. Up to 30 minutes can be at room temperature; longer goes in the fridge, pulled 20 minutes before cooking.
- Heat the oven. Heat the oven to 375°F on convection with a wire rack set in a sheet pan.
- Dry the skin. Lift the chicken from the marinade and pat the skin bone-dry; wet skin won’t sear.
- Sear. Heat a thin film of oil in a cast iron or stainless skillet over medium-high. Sear skin-side down 4–5 minutes until deep golden, then flip for 1 minute.
- Roast. Move the chicken to the rack skin-side up and roast 18–25 minutes, depending on size, until the thickest part near the bone reads 160°F.
- Rest. Rest 8–10 minutes before cutting; carryover takes it to 165°F.
Notes
- Convection on a rack: circulating air crisps the skin and cooks more evenly, and the rack keeps the underside from steaming. With a conventional oven, roast at 400°F and expect a couple of extra minutes and slightly softer skin.
- At high altitude (around 5,000 ft): moisture leaves faster, so don’t overshoot the temperature, and tent loosely if the skin browns too quickly.