Pan-Roasted Chicken


2boneless skin-on chicken breasts
1teaspoon salt
1tablespoon vegetable or canola oil
2 to 3tablespoons unsalted butter
6fresh thyme sprigs


Heat oven to 400°F. Heat large heavy-bottomed ovenproof skillet (such as cast iron) over medium heat 2 minutes. Meanwhile, season both sides of the chicken with salt. Add oil to heated skillet. Add chicken, skin-side-down; cook 6 to 8 minutes or until skin is golden brown. Turn chicken; add butter and thyme. When butter is melted, spoon over chicken. Place skillet in oven; bake 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (165°F). Replace fresh thyme with fresh rosemary or sage.