My Perfectly Pan-Roasted Chicken
When it comes to cooking chicken, many recipes tout their flavors and techniques, but few can boast the perfect balance of crispy skin and juicy meat quite like a well-executed pan-roasted chicken. One of the standout features of my pan-roasted chicken is the technique I’ve honed over time: perfecting a method that elevates this dish to new heights.
The secret to achieving that irresistibly crisp skin lies in the way you start cooking it. Unlike many methods that begin with a preheated pan, I’ve discovered that starting with a cold pan is the key to success.
Here’s how it works:
4. Baste with Butter: Add butter to the pan when the chicken is almost cooked through (about 165°F internal temperature). Use a spoon to baste the chicken pieces with the melted butter for added flavor and moisture.
5. Rest Before Serving: Once your chicken is done, let it rest for a few minutes before carving. This helps the juices redistribute throughout the meat, ensuring every bite is tender and flavorful.
This method will yield a deliciously crispy skin and tender meat, complemented by a rich gravy made from the chicken bones. It’s a dish that embodies the love for cooking and the joy of sharing a delicious meal with family and friends. So, whether you’re cooking for a special occasion or simply looking to elevate your weeknight dinner, give this pan-roasted chicken a try. You might just find it becoming a staple in your kitchen, loved for its flavor and that perfect crispy skin. Happy cooking!
1. Cold Pan, Crisp Skin: By placing the chicken in a pan that hasn’t been heated yet, you allow the fat from the skin to render slowly as the pan heats up. This gradual process not only helps to achieve a beautifully crispy texture but also prevents the skin from burning before the meat is cooked through.
2. Dry Brine the Chicken: At least 24 hours before cooking, generously salt the entire surface of the chicken, including the cavity. Use about 1 tablespoon of salt per 2 pounds of chicken. Place the chicken on a wire rack over a baking sheet and refrigerate, uncovered. This will help dry out the skin and enhance crispiness.
3. Control the Heat: Once the chicken is in the cold pan, you can turn the heat to medium. This allows the fat to render out properly. As the chicken cooks, the skin will start to crisp up beautifully. It’s essential to keep an eye on the heat to ensure it doesn’t get too hot, which could lead to burnt skin.
My Perfectly Pan-Roasted Chicken
Ingredients
For the Chicken:
1 whole chicken (about 4-5 pounds)
Kosher salt (for dry brining)
2 tablespoons olive oil
4 tablespoons unsalted butter
Optional: Fresh herbs (like thyme or rosemary)
For the Gravy:
Carcass from the roasted chicken
1 onion, chopped
4 cloves garlic, smashed
2-3 sprigs of fresh thyme (or any herbs you prefer)
1 cup chicken broth
1 cup white wine (such as Chardonnay)
Salt and pepper to taste
For Serving:
Creamy Mashed potatoes
A crisp white Chardonnay
Instructions
1. Dry Brine the Chicken:
• At least 24 hours before cooking, generously salt the entire surface of the chicken, including the cavity. Use about 1 tablespoon of salt per 2 pounds of chicken.
• Place the chicken on a wire rack over a baking sheet and refrigerate uncovered. This will help dry out the skin and enhance crispiness.
2. Prepare for Cooking:
• On the day of cooking, remove the chicken from the refrigerator and let it sit at room temperature for about 30-60 minutes. This helps it cook more evenly.
• Preheat your oven to 400°F (200°C).
3. Chop the Chicken:
• Carefully chop the chicken into sections: breasts, thighs, drumsticks, and wings. Pat the pieces dry with paper towels to ensure the skin crisps up nicely.
4. Pan-Roasting the Chicken:
• In a large, heavy-bottomed skillet (cast iron works great), add the olive oil and place the chicken pieces skin-side down in a cold pan. Make sure not to crowd the pan; you may need to cook in batches.
• Turn the heat to medium and allow the fat to render slowly as the pan heats up. This will take about 15-20 minutes. The goal is to achieve a golden-brown, crispy skin.
5. Basting with Butter:
• When the chicken is almost cooked through (about 165°F internal temperature), add the butter to the pan. Use a spoon to baste the chicken pieces with the melted butter for added flavor and moisture.
• Transfer the skillet to the preheated oven and roast for an additional 10-15 minutes, or until the chicken is fully cooked and the skin is crispy.
6. Make the Gravy:
• While the chicken is roasting, take the carcass and place it in a separate pan. Heat it over medium heat and let it brown slightly.
• Add the chopped onion, smashed garlic, and thyme to the pan. Sauté for a few minutes until the onions are softened.
• Pour in the chicken broth and white wine. Bring to a simmer and reduce for about 20-30 minutes. Season with salt and pepper to taste.
7. Serve:
• Once the chicken is cooked, remove it from the oven and let it rest for about 10 minutes before serving.
• Strain the gravy to remove solids, then serve it over mashed potatoes alongside the succulent chicken pieces.
Braised short ribs with creamy polenta make for an indulgent yet approachable weeknight meal. With a little preparation and some patience, you can create a dish that is as comforting as it is impressive. So, don’t shy away from this delicious recipe; embrace it as a staple for your colder months, and enjoy the rewards of a truly satisfying meal.