From Michelle Gallaugher (Staunton Olive Oil Company)
This is such a “loose recipe” so adjust anything to your liking. I have used Chipotle olive oil and Oaxacan Adobo seasonings from Teeny Tiny Spice Company and changed the flavor and served with Cauli Rice.
Pre heat oven to 350. Combine and melt oil and butter in cast iron skillet.
Generously cover both sides of the chicken with the Herbs and when pan is hot and ready place chicken in cast iron, skin side down. It should be sizzilin!
Allow to brown heavily on bottom side. Tip pan and begin to spoon drippings to top of chicken. Once bottom is nicely browned, using tongs flip chicken and repeat until nicely browned continuing to spoon drippings on top. Once brown and crispy turn chicken back to skin side up and place cast iron oven. Cook until juices are no longer pink and internal temp of 165 F.
Remove chicken and place on plate or platter and cover with foil. Return hot cast iron to stove top and make pan gravy. This is the part that is never exact; I usually cook by sight, smell and taste. I use gluten free flour 1-2 tbls whisked into drippings until incorporated and thickened. Add chicken broth (usually about 2 cups) to desired amount and simmer until fully thickened. Adjust for desired consistency. Taste for seasoning….usually not needed as the herbs lend a beautiful flavor to the gravy. Maybe some more S&P if desired. Serve with mashed potatoes and all the veggies of your choice!!