Who doesn’t love a roasted chicken dinner? Ok, I concede maybe not vegetarians—but I suspect if they tasted the crispy skin on this bird they might change their minds. Usually I roast a whole bird but for this easy pan roast method, you start with pieces. A whole cut-up chicken is fine, or you can do all of one part if you want. For this, I bought two whole chickens and had the butcher at Taylor’s Market cut them for me–with the wings left on.
So this week I’m going to teach y’all how to make this whole dinner, chicken and sides. Then you can make it next weekend. Why not?
I’ve actually posted this recipe before. It was about two years ago. The pictures are pretty crappy, so I thought I would make it again and feature the chicken on it’s own. Because it’s really a star—you can make this with any number of spices or herbs and pair it with whatever sides you wish. So dang versatile!
The other cool thing is that if you are only feeding two people, you can brown the chicken in the pan (skin side down, of course) then just pop the whole pan in the oven to finish cooking. Of course, if you have more people to feed, you’ll have to brown the chicken in batches then put it on a sheet pan to finish. The chicken won’t brown properly if you cram too many pieces in the pan at the same time.
Another hint: Don’t move the chicken around once it’s in the hot pan. Just let it get browned, all by itself. It’s gonna stick if you try to move it. That is, till it’s browned and ready—then it magically releases itself from the pan. If you’re only doing 2 chicken pieces, flip it and pop it in the oven for 15-20 minutes until the chicken is 160*. If you are making more pieces of chicken, place them on the sheet pan, skin side up and brown the rest before putting it into the oven.
Before you know it it’s done. And in the meantime, you popped some potatoes in the oven and sautéed some baby artichokes. Recipes for the sides coming later this week!