Instructions
- Brine the Chicken in the Marinade for at least 4 hours, or overnight.
- Preheat oven to 375°F (190°C).
- Remove Chicken from marinade and pat dry. Reserve marinade.
- Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat.
- Sear the Chicken skin-side down until golden brown and crispy, about 5-7 minutes.
- Flip the Chicken and sear for 2-3 minutes.
- Add the reserved marinade to the skillet and bring to a simmer.
- Transfer the skillet to the oven and roast for 20-25 minutes, or until the Chicken is cooked through.
- Remove Chicken from skillet and let rest. Deglaze the skillet with Chicken stock and white wine, scraping up any browned bits.
- Reduce the sauce by half. Whisk in cold Butter until emulsified. Stir in Lemon juice.
- Serve the Chicken drizzled with the Pan Jus.
