Wednesday, April 11

anynight roast a skillet!

roasting a chicken can seem like a daunting task. it is not.

i used to think you only roasted a chicken for special occasions. i was wrong. we have roast chicken about once a week...usually when i don't feel like cooking!

there are lots of ways to roast a chicken. most of them require flipping a hot, greasy chicken. and, there are lots of kitchen tools you can buy to help you roast a chicken. most of them will only be used if you actually roast a chicken.

what if i told you that you could roast a chicken in a skillet, and you don't even have to flip it?

well, you can roast a chicken in a skillet, and you don't even have to flip it!

i can't take all the credit for this recipe. it's adapted from Cook's Illustrated. if you don't have an online subscription, you should get one. it's hands down the most helpful and most informative...lots of recipes, reviews, taste tests, and how to's.

by the way, i do have a roast chicken recipe of my very i am proud of. but, this one from Cook's is way better. it would be plum wrong of me not to share it with you.

the trick is preheating the skillet in the oven. placing the chicken breast side up will give the thighs head start ensuring that the white and dark meat finish at the same time. no more dry chicken breasts!

you can add some flavor by quartering 2 lemons and stuffing them inside. also, i often place sprigs of thyme or rosemary under the skin of the breasts.

and, you can toss some veggies around the chicken and roast them together.

word to the wise, DO NOT open the oven door while chicken is roasting. opening the oven even for one second will allow heat to escape and drop the temperature inside the oven.


1 tbsp kosher salt
1(3 1/2- to 4-pound) whole chicken, giblets discarded
2 quartered lemons
1 tbsp olive oil

adjust oven rack to middle position, place 12-inch ovensafe skillet (i prefer stainless steel) on rack, and heat oven to 450 degrees fahrenheit. 

pat chicken dry with paper towels. rub entire surface of chicken with oil. sprinkle evenly all over with salt. rub salt in with hands to coat evenly. 

place lemon quarters inside of chicken and tie legs together with twine and tuck wing tips behind back.

transfer chicken, breast side up, to preheated skillet in oven. roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes.

transfer chicken to carving board and let rest, uncovered, for 20 minutes. carve chicken and serve.

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  1. I make a mean roast chicken by butterflying it and then pressing it down in a hot cast iron skillet before finishing in the oven. Chicken can't be too big, though.

    1. never tried butterflying for an oven roast. i'm gonna try this!


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