Stovetop Summertime Chicken. These chicken dinners are made on the stove—no oven required for lemon chicken, Greek When the weather's sweltering, give your oven a break and get familiar with some easy stovetop chicken. Come summer, though, things get tricky. Roasting a chicken is out of the question because cranking up your oven for two hours when it's ninety degrees The best option for many people?

Here's a delicious gazpacho made with tomatoes, veggies and chicken served on dinner table with croutons - perfect for summer time. For those days we present Stovetop Summer Chicken from Lorraine Wallace's Mr. Sunday's Roast chicken is one of those dishes that never fails to please—except maybe not in the dead of summer. You can cook Stovetop Summertime Chicken using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Stovetop Summertime Chicken

1. Prepare 3 lb of chicken, butterflied & backbone removed.
2. It's 6 tbsp of extra virgin olive oil, plus additional to rub on chicken.
3. You need 3 clove of garlic.
4. Prepare 2 tbsp of fresh rosemary, chopped.
5. It's 1 tbsp of chopped fresh thyme.
6. Prepare 1 of coarse salt, to taste.
7. You need 1 of freshly ground black pepper, to taste.

Try this stovetop chicken for an easy, one-pot chicken dinner. If applicable, remove neck and giblets from chicken, and reserve for another use. This easy-as-can-be main dish is likely to become a summer staple at your house. If you prefer, grill the chicken breasts instead of cooking in a skillet.

Stovetop Summertime Chicken instructions

1. Remove the chicken from the refrigerator, rinse with cold water, and pat dry with paper towels..
2. Rub oil on the chicken to coat..
3. Let stand for 15 minutes..
4. In a 14-inch cast iron skillet over medium heat, warm the 6 Tbsp of oil..
5. Place the chicken in the skillet, breast side down, reduce the heat to medium-low, and cook for 15 to 18 minutes..
6. Using tongs, turn the chicken over, breast side up, and cover with the garlic and herbs..
7. Cook for 20 minutes more, basting occasionally with the oil and the juices in the pan..
8. Transfer the chicken to a cutting board and sprinkle with salt and pepper to taste..
9. Cover with aluminum foil, let rest for 10 minutes, then carve and serve..

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