Skillet-Roasted Chicken with Spring Herb-Lemon Oil

1.Preheat oven to 425°F.

2.For the chicken, heat a 10- to 12-inch cast-iron skillet or sauté pan over medium-high. Add butter to skillet; swirl to coat bottom.

3.Add chicken to skillet, skin side down, and cook until skin is brown, 3–5 minutes.

4.Flip chicken, skin side up, and top with lemon slices. Transfer skillet to lowest oven rack.

5.Roast chicken until an instant-read thermometer inserted in the thickest part of the thigh registers 170°F, about 45 minutes.

6.Remove chicken from the oven; let rest 15 minutes.

7.Transfer chicken to a cutting board (reserve lemons) and slice chicken into 6 pieces.

8.For the oil, whisk together lemon juice, oil, chives, mint, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper in a bowl.

9.Serve chicken with oil and reserved lemons.