One Pan Chicken


By Ashton Keefe

Serves 4


  • 1-2 tablespoons extra virgin olive oil
  • 2 teaspoons fine sea salt
  • 1 2-3 lb. chicken, broken into 4 pieces, 2 legs and 2 breasts/wings
  • 4 cloves are garlic, smashed
  • 2 shallots, peeled and thinly sliced
  • 1 lemon, thinly sliced into 1/4" rings
  • 2 tablespoons unsalted butter
  • 1 cup dry white wine
  • 1 bunch chives, finely chopped


  1. Preheat oven to 425° F.
  2. Heat olive oil over in a large oven-proof over medium high heat. Pat chicken dry using a paper towel and season with salt. Sear chicken skin side down until golden brown, 4 to 5 minutes. Remove chicken from pan. Remove pan from heat.
  3. To the pan add garlic, shallots and lemon. Place chicken skin side up over shallot/lemon mixture and add butter and white. Place pan in the oven and cook for additional 20 - 25 minutes until chicken juices run clear and the internal temperature is 165° F.
  4. Garnish with chives.
En lieu of garlic, shallots, lemon¦
Lime, chili, jalapeno
Onion, (butternut) squash, sage
Leeks, fennel, Pernod
Carrots, parsnips, celery
Peas, corn, squash
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