Crispy Pan-Roasted Chicken Breasts with Lemon-Scallion Drippings
Cook time
Total time
Makes: 2-4 servings (see note)
  • 2 large skin-on, bone-in chicken breasts (about 1.5 lbs total)
  • 2 T olive oil
  • few sprigs fresh rosemary (optional)
  • salt + pepper
  • 1 T butter
  • 1 large scallion, finely chopped
  • juice of 1 lemon
  1. Preheat oven to 425F. Preheat a cast-iron pan over a medium flame.
  2. Season chicken liberally on both sides with salt and pepper.
  3. Add olive oil to hot pan, swirl to coat. (All stoves are different. If your oil is immediately smoking, turn back heat to med-low.) Add chicken to pan, skin-side down. Do not move for 6 mins. Gently lift chicken to check for brownness — you want the deepest golden you can achieve without burning. If it’s still pale, continue searing for up to 2 mins.
  4. Flip chicken, tuck in a few sprigs of rosemary (if using) and transfer pan to preheated oven for 20 mins. Remove pan from oven, add butter, and immediately spoon melted butter and pan drippings over chicken for about 1 min.
  5. Remove chicken from pan and set aside to rest for 10 mins. To hot pan with drippings, add scallions + lemon juice, scraping up brown bits to combine into a “sauce.” Carve chicken and serve with pan sauce drizzled over. Enjoy!
I find that two large chicken breasts serve up to 4 people when carved, especially when accompanied by a heartier side like these Vegan Beluga Lentils -- but if you're serving more voracious eaters, plan for one chicken breast per person.
Recipe by the pig & quill at