Crispy Roast Chicken

CRISPY ROAST CHICKEN IN AU JUS

SERVES 4–6

Garlic & Herb Seasoning:

1 teaspoon garlic powder

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon paprika

Chicken:

6 bone in or bonelss, skin-on chicken thighs

1/2 teaspoon salt

1/4 teaspoon pepper

Au Jus:

2 cups chicken broth

1 leek, sliced (only the white and light green parts)

1 large fennel bulb, cut into chunks

3 tablespoons butter1

1 lemon, cut into rounds

Juice of 1/2 a lemon

1 Place an empty 12-inch cast-iron skillet or heavy-bottomed oven-safe skillet in the oven. Preheat oven to 375 degrees.

2 Meanwhile, in a small bowl, mix the garlic and herb seasoning ingredients.

3 Pat chicken dry, season each side with salt and pepper, then sprinkle with seasoning mix and rub in.

4 When the oven temp has reached 375 degrees, carefully remove the hot skillet and transfer it onto the stove over medium-high heat. Add chicken to the hot pan. Cook for 3–4 minutes on each side or until golden brown.

5 Add chicken broth, leek, and fennel to the bottom of the skillet. Distribute butter on top of each piece of chicken and then top each with lemon slices and lemon juice.

6 Return the skillet to the oven and continue cooking, uncovered, for 20–25 minutes or until chicken has reached an internal temp of 165 degrees and fennel is tender. Garnish with remaining lemon