Pan Roasted Chicken with Oyster Dressing
Ingredients
- 2 dozen fresh oysters, shucked, liquor reserved
- 2 tbsp olive oil
- 2 cup yellow onion, chopped
- 1 cup green bell pepper, chopped
- 1 cup celery, chopped
- 0.5 tsp salt
- 0.3 tsp cayenne pepper
- 3 whole bay leaves
- 1 tbsp garlic, minced
- 0.3 cup fresh parsley, finely chopped
- 1 cup water
- 0.3 cup green onions, chopped
- 4 cup white bread, cubed
- 0.3 cup Parmigiano-Reggiano cheese, grated
- 4 halves chicken breast halves, bone-in and wing attached
- 1 tbsp fresh lemon juice
- 1 tbsp fresh rosemary leaves
Instructions
- 1
Preheat the oven to 375°F. Butter a 9x11-inch baking pan.
- 2
Drain the oysters, reserving 2 cups of the oyster liquor.
- 3
In a large sauté pan, heat the olive oil. Sauté the onions, bell peppers, and celery. Season with salt and cayenne. Cook until wilted, about 5 minutes.
- 4
Add the bay leaves, garlic, parsley, and a dash of Worcestershire. Sauté 1 minute. Add the water and cook 2 to 3 minutes. Add the green onions, reserved oyster liquor, and bread. Mix until incorporated.
- 5
Remove from heat. Fold the bread mixture into a large bowl. Stir in the oysters and Parmesan cheese. Pour into the prepared baking pan. Bake for 1 hour until bubbly and golden-brown. Remove and cool completely.
- 6
Increase oven temperature to 400°F. Season the chicken breasts with salt and black pepper. Place sliced garlic under the skin of each breast.
- 7
Sear chicken skin-side down in an oven-safe skillet with butter over medium-high heat until golden. Drizzle with lemon juice and rosemary.
- 8
Nestle the chicken on top of the oyster dressing in the baking dish. Roast for 20 to 25 minutes until chicken is cooked through (165°F internal temperature).
- 9
Serve each chicken breast with a generous spoonful of oyster dressing.