Pan-Roasted Skin-On Chicken Breasts with Coriander, Fennel, and Lemon

Name: Pan-Roasted Skin-On Chicken Breasts with Coriander, Fennel, and Lemon
Ingredients: 4 (10- to 12-ounce), bone-in split chicken breasts, trimmed, divided; 1¼ teaspoons, coriander seeds; 1¼ teaspoons, fennel seeds; 1 teaspoon, grated lemon zest plus 1 tablespoon juice; ½ teaspoon, pepper; 2½ teaspoons, kosher salt; 3 tablespoons, extra-virgin olive oil, divided; 1 tablespoon, chopped fresh chives

Main Courses
Chicken
Roasts

By Mark Huxsoll ･ Appears in Cook's Country October/November 2022

Keeping the skin means that your dinner is flavored with a secret ingredient: schmaltz.

SERVES 4

TIME 1½ hours, plus 1 hour salting

Pan-Roasted Skin-On Chicken Breasts with Coriander, Fennel, and Lemon

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