Roasted Chicken with Watercress

Instructions

1. 1

   Preheat oven to 425°F. Pat the chicken pieces dry with paper towels and season generously on both sides with salt and pepper.

   Tip: Drying the chicken ensures crispy, golden skin when roasted.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Working in batches, sear the chicken pieces skin-side down for 4-5 minutes until golden, then flip and sear the other side for 2-3 minutes. Transfer to a plate.

   Tip: Don't overcrowd the pan to ensure proper browning.

3. 3

   In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the sliced shallot and minced garlic for 2 minutes until fragrant, stirring occasionally.

4. 4

   Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Let simmer for 1 minute.

5. 5

   Return the chicken pieces to the skillet, skin-side up. Add the thyme sprigs and pour in the chicken broth around (not over) the chicken. Transfer to the preheated oven and roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F.

   Tip: The skin-side-up position in the oven helps maintain crispiness.

6. 6

   Remove the skillet from the oven. Transfer chicken to a warm plate. Place the skillet on the stovetop over medium heat and whisk in the butter and lemon juice. Simmer the sauce for 2 minutes until slightly thickened, then taste and adjust seasoning.

7. 7

   Arrange the chopped watercress on a serving platter. Nestle the roasted chicken pieces on top of the watercress, then pour the warm lemon-garlic sauce over everything, ensuring the heat slightly wilts the greens.

   Tip: The residual heat will gently soften the watercress while retaining its peppery character.

8. 8

   Serve immediately while the chicken is still warm and the sauce coats the watercress beautifully.