Stovetop Roast Chicken With Lemon-Herb Sauce

A whole 4-pound chicken, cut into 8 pieces, can be used instead of the chicken parts. If using large chicken breasts (about 1 pound each), cut each breast into 3 pieces. If using smaller breasts (10 to 12 ounces each), cut each breast into 2 pieces.

1. FOR THE CHICKEN: Pat chicken dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place chicken skin side down in skillet and cook until well browned, 6 to 8 minutes, reducing heat if pan begins to scorch. Flip chicken skin side up. Reduce heat to medium-low, add 3⁄4 cup of broth to skillet, cover, and cook until breast pieces register 155 degrees and thighs and/or drumsticks register 170 degrees, 10 to 16 minutes. Transfer chicken to plate, skin side up.
2. Pour off all liquid from skillet into liquid measuring cup and reserve. Wipe out skillet with paper towels. Heat remaining 1 teaspoon oil in now-empty skillet over medium-high heat until shimmering. Return chicken, skin side down, to skillet and cook undisturbed until skin is deep golden brown and crisp, breast pieces register 160 degrees, and thighs and/or drumsticks register 175 degrees, 4 to 7 minutes. (Smaller pieces may cook faster than larger pieces. Remove pieces from skillet as they reach correct temperature.) Transfer chicken to serving platter and tent loosely with aluminum foil. Using spoon, skim any fat from reserved cooking liquid and add enough broth to measure 3⁄4 cup.
3. FOR THE SAUCE: Heat oil in now-empty skillet over low heat. Add shallot and cook, stirring often, until softened, about 2 minutes. Add flour and cook, stirring constantly, for 30 seconds. Increase heat to medium-high and slowly whisk in reserved cooking liquid, scraping up any browned bits. Bring to rapid simmer and cook until reduced to 1⁄2 cup, 2 to 3 minutes. Stir in any accumulated chicken juices; return to simmer, and cook for 30 seconds. Off heat, whisk in parsley, chives, lemon juice, and butter. Season with salt and pepper to taste. Pour sauce around chicken and serve immediately.

STOVETOP ROAST CHICKEN WITH SPICY THAI SAUCE
Omit sauce ingredients. Add 1⁄4 cup sugar, 2 tablespoons lime juice, 1 tablespoon fish sauce, 2 minced garlic cloves, and 1 teaspoon Thai red curry paste to now-empty skillet in step 3. Cook over medium-high heat, scraping up any browned bits, until sauce is thickened and spoon leaves wide trail when dragged through sauce, about 2 minutes. Stir in reserved cooking liquid, return to simmer, and cook until reduced to 1⁄2 cup, 2 to 3 minutes. Stir in any accumulated chicken juices; return to simmer, and cook for 30 seconds. Off heat, stir in 2 tablespoons chopped fresh cilantro and 1 tablespoon lime juice. Pour sauce around chicken and serve immediately.

STOVETOP ROAST CHICKEN WITH GRAPEFRUIT-TARRAGON SAUCE
Omit sauce ingredients. Cut away rind and pith from 1 grapefruit. Cut segments into 1⁄2-inch pieces and reserve 1⁄2 cup juice. Heat 1 teaspoon vegetable oil in now-empty skillet over medium-high heat in step 3. Add 1 minced shallot and cook, stirring often, until softened, about 2 minutes. Stir in reserved cooking liquid and reserved grapefruit juice, scraping up any browned bits. Bring to rapid simmer and cook until reduced to 1⁄4 cup, 4 to 6 minutes. Stir in grapefruit segments, 1 tablespoon honey, and any accumulated chicken juices; return to simmer and cook for 30 seconds. Off heat, stir in 1 tablespoon chopped fresh tarragon and 1 tablespoon chilled butter. Season with salt and pepper to taste. Pour sauce around chicken and serve immediately.

STOVETOP ROAST CHICKEN WITH SAKE GLAZE
Omit sauce ingredients. Whisk 3 tablespoons sugar, 3 tablespoons soy sauce, and 1 teaspoon cornstarch together in bowl. Add 3⁄4 cup sake, reserved cooking liquid, and soy sauce mixture to now-empty skillet in step 3. Cook over medium-high heat, scraping up any browned bits, until reduced to 1⁄2 cup, about 6 minutes. Stir in any accumulated chicken juices; return to simmer, and cook for 30 seconds. Off heat, whisk in 2 tablespoons chilled butter and 2 tablespoons thinly sliced scallion. Pour sauce around chicken and serve immediately.