Browning the chicken in a skillet before putting it in the oven will decrease the roasting time from about an hour to only 25 minutes. And you can add succulent flavor by stuffing garlic and parsley under the skin of the chicken before you roast.
- 8 chicken breasts, with bones and skin
- 1 cup fresh flat-leaf parsley leaves, chopped
- 1 clove garlic, cut into 8 slices
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Heat oven to 400° F. Place a rimmed baking sheet in the oven.
Rinse the chicken and pat it dry with paper towels. Using your fingers, carefully loosen the skin from the meat. Tuck some of the parsley and 1 slice of garlic under the skin of each breast. Season both sides of the chicken with the salt and pepper.
Warm 1 tablespoon of the oil in an ovenproof skillet (preferably cast-iron) over medium-high heat. Add half the chicken to the skillet, skin-side down, and cook until golden, 5 to 6 minutes. Transfer the chicken to baking sheet. Repeat with the remaining oil and chicken. Roast until the skin is crisp and the chicken is cooked through, about 25 minutes. Let rest for 5 minutes. If desired, serve the chicken with any pan juices.
In Advance: Place the garlic and parsley under the skin of the chicken breasts and season with the salt and pepper. Cover and refrigerate for up to 24 hours before cooking.