Pan-Roasted Mediterranean Chicken

1. Debone the chicken to yield 2 perfectly boneless halves. Use the chicken bones to make your chicken stock.
2. Salt and pepper the chicken and set aside.
3. Place a pan on an outdoor burner, unless you are fortunate enough to have a killer exhaust system in your kitchen.
4. When the pan is smoking hot, add some olive oil and butter. The butter will burn fairly quickly so act fast, being careful not to splash the hot fats. Also, ensure that you have enough fat in the pan so the skin will effectively fry and crisp up.
5. When the chicken is nice and browned, and the skin is crispy, turn over. As you are doing this, add the rest of the ingredients, with lemons face-down in the fat, and after 30 seconds, place the chicken halves on top of the other ingredients (except for the tomatoes).
6. Add the chicken stock, and top with some butter pats.
7. Place in a 200° C (400° F) oven for approximately 12 minutes or until the internal temperature of the thickest part of the chicken is 68°-71° C (155°-160° F).

***Very Important Note – chicken must be cooked to 74° C (165° F), but if you pull it off at 71°C (160°F), the carryover cooking will take it up to the appropriate temperature, so you’ll be fine.