I love roasting chicken, but often find myself without enough time to get a chicken cooked all the way through. Not only is the method in this recipe a great shortcut, the skin comes out crispy and browned perfectly and the chicken meat is moist and delicious. It makes a great Sunday (or Monday if you are looking for inspiration tonight!) night dinner –the leftover chicken can be used for salads, soups or other dishes.
Pan Roasted Chicken
1 whole (3- to 4-pound) chicken, pastured or organic preferred
Coarse salt and freshly ground black pepper
1/4 cup olive oil
2 tablespoons unsalted butter
3 tablespoons fresh lemon juice
1 tablespoon lemon rind
1/4 teaspoon crushed red-pepper flakes
3 cloves garlic, smashed and peeled
Preheat oven to 400 degrees. Using kitchen shears, cut along both sides of the backbon. Discard backbone. Open the chicken’s legs and spread the bird down flat, skin side up. Press down firmly on the breastbone to flatten. Pat dry with paper towels; season generously with salt and pepper.
Heat a large ovenproof skillet, preferably cast-iron, over high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add chicken, skin-side down, to skillet. Let brown without moving, about 3 minutes. Turn chicken, taking care not to break the skin; transfer skillet to oven.
Roast chicken until golden brown and cooked through or until an instant-read thermometer inserted into the thickest part reaches 165 degrees (about 40-45 minutes). Transfer chicken to a cutting board and let stand 10 minutes.
Add 1 tablespoon lemon juice, lemon rind and remaining tablespoon butter to pan, swirling to combine; set aside.
In a small bowl, whisk together remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red-pepper flakes, garlic, and pinch of salt. Cut chicken into pieces and serve immediately drizzled with olive oil mixture and pan sauce.
Adapted from Lucinda Quinn, Mad Hungry