Pan-Roasted Chicken with Chicken Jus

I love this method of roasting chicken. The recipe as written serves 6; I frequently use this method for a single serving or for chicken for 2. I find that a chicken breast prepared this way is moist, tender with crispy, non-greasy skin. The jus is perfect. Put together with some roasted potatoes and string beans, it's a perfect dinner. The simple solution of using one pan for breasts and another for thighs is brilliant.