Instructions

• Position an oven rack about 8 inches (20 cm) from the broiler element and preheat your oven to broil (or grill).
• Pat the chicken dry with paper towels. Season both sides with a pinch of salt and a pinch of pepper.
• Use an oven-proof skillet or cast-iron pan. Melt 1 tablespoon of the butter in the skillet over medium-high heat.
• Add the chicken to the hot pan, skin-side down if using skin-on chicken. Sear until the skin or surface is nicely browned and crisp, about 5 minutes.
• Flip the chicken and sear the other side until golden, about 5 minutes more.
• Drain most of the excess fat from the pan, leaving about 2 tablespoons of pan juices. Transfer the chicken to a warm plate and set aside.
• Reduce heat to medium. Add the remaining 5 tablespoons of butter to the same skillet. Scrape up any browned bits from the pan while the butter melts. Swirl and stir the butter for about 3 minutes, until the foam subsides and the butter turns golden brown and smells nutty.
• Add the 1/4 cup honey and stir until it dissolves into the browned butter. Add the minced garlic and sauté about 1 minute until fragrant. Stir in the 2 tablespoons lemon juice and mix to combine.
• Return the seared chicken to the skillet, placing it skin-side up if applicable. Spoon the sauce over the chicken. Cook uncovered over medium-low for 5 minutes, basting the tops/skin occasionally with the sauce.
• Reduce heat to low, cover the skillet, and continue cooking until the chicken is cooked through and no longer pink in the center (or until the internal temperature reaches 165°F / 74°C). Turn the pieces every 5 minutes to coat them evenly in the sauce. If the sauce becomes too thick, stir in 2–4 tablespoons chicken broth, as needed.
• If you want charred tops, transfer the skillet to the preheated broiler and broil for 2–3 minutes, or until the tops are nicely charred. If serving with broccoli, move the chicken to one side of the pan and arrange 3 cups of broccoli florets on the other side before broiling; season the broccoli with a pinch of salt and a pinch of pepper. (Use steamed florets for more tender-charred broccoli or raw florets for crisper-charred broccoli.)
• Remove the skillet from the oven. Garnish the chicken with the 2 tablespoons chopped parsley and arrange the 4 lemon wedges around the pan. Spoon the pan juices over the chicken before serving. Alternate oven-baked method:
• Preheat the oven to 400°F (200°C).
• Follow steps 2–5 to dry, season, and sear the chicken in an oven-proof skillet (use 1 tablespoon butter for searing). Transfer the chicken to a plate.
• Make the sauce in the skillet following steps 7–8 using the remaining 5 tablespoons butter, then return the chicken to the skillet and spoon sauce over each piece.
• Transfer the skillet to the 400°F (200°C) oven and bake 20–25 minutes, until the chicken is cooked through and no longer pink. If desired, switch the oven to broil and broil for 2–3 minutes to brown the tops.
• Finish and serve as in step 12.