Entrée: United States – Pan-Roasted Chicken with Scallion Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 5 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 bone-in chicken breasts (halal-certified), about 2 lb total (907 g total)
2 tbsp (30 ml) olive oil
3 tbsp (45 g) salted butter
3 green onions, finely chopped
1 tsp (5 ml) paprika
Salt, to taste
Ground black pepper, to taste
Butter lettuce, for a simple dressed side

Show original ingredient measurements

2 bone-in chicken breasts (halal-certified), about 2 lb total (907 g total)
2 tbsp (30 ml) olive oil
3 tbsp (45 g) salted butter
3 green onions, finely chopped
1 tsp paprika
Salt, to taste
Ground black pepper, to taste
Butter lettuce, for a simple dressed side

Instructions

1. Preheat oven to 190°C (375°F). Season chicken with salt, pepper and paprika.
2. Heat olive oil in an ovenproof skillet over medium-high heat; sear chicken skin-side down until browned, about 6–8 minutes, then flip.
3. Transfer skillet to the oven and roast 12–18 minutes until internal 74°C (165°F).
4. Meanwhile, melt butter gently in a small pan, stir in chopped green onions and a pinch of paprika, heat briefly to meld flavors.
5. Remove chicken from oven, spoon scallion butter over each breast, and let rest 5 minutes.
6. Serve with butter lettuce dressed lightly with olive oil, salt and pepper.