Pan-Roasted Chicken Breast

01Method

1. 1

   In a 12-inch cast iron or regular skillet, melt the butter over medium heat. Place the chicken skin-side down and let it cook until the skin starts to turn golden and crispy, about 5 minutes.

2. 2

   While the chicken begins cooking, finely chop the rosemary and lemon thyme together on a cutting board.

3. 3

   Turn the chicken over and tuck the potatoes, carrots, and celery into the spaces around it. Scatter the herb mixture over everything, then dust with paprika, garlic powder, seasoned salt, white pepper, salt, and black pepper.

4. 4

   Place a lid on the skillet and continue cooking until the chicken is fully cooked through with no pink remaining at the bone and the juices run clear, 45 to 50 minutes. Verify doneness with an instant-read thermometer inserted near the bone — it should register 165°F (74°C).