Pan-Roasted Chicken

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -Sprinkle both sides of the chicken with the salt and the pepper.

Step 3 -Preheat a large oven-safe skillet over medium-high heat for 2 minutes.

Step 4 -Quickly melt 1 tablespoon of the butter in the hot skillet.

Step 5 -Add the chicken, skin-side down, to the butter.

Step 6 -Add the shallots, cut-side down and not overlapping, to the pan.

Step 7 -Cook until the chicken and the shallots are browned on the bottom, about 2-3 minutes.

Step 8 -Flip the shallots and the chicken and nestle in the rosemary sprigs.

Step 9 -Carefully pour 3/4 cup of the chicken stock into the chicken mixture.

Step 10 -Transfer the skillet to the oven and roast until the chicken is cooked through at 165 degrees F and the shallots are tender, about 12-14 minutes. Transfer the smaller cooked pieces to a plate as they should finish cooking first, then transfer the larger pieces.

Step 11 -Check the amount of chicken stock in the skillet; if less than a few tablespoons, add more of the stock.

Step 12 -Over medium heat on the stove-top, reduce the pan juices until about 1/2 cup of liquid remains, about 2 minutes.

Step 13 -Transfer the skillet from the heat and stir in the remaining butter with a wooden spoon, cooking until the sauce is thick enough to coat the back of the spoon.

Step 14 -Remove the rosemary sprigs and taste the sauce for seasoning.

Step 15 -Serve the chicken and the scallions with the sauce.