Sunday, October 19, 2008

Roasted Chicken

Here is a great way to roast a whole chicken. It is not as hard at is may sound and the results will be outstanding! I read about this method in a magazine and I liked the technique. It cooks quickly and it really boost the flavor profile.


I have not done this with a brined chicken, but I am sure that would make this go from outstanding to spectacular!


What is really cool is the chicken stays totally moist and when you remove the skin the flavor is all on the meat instead of the skin that you throw away!



PAN ROASTED WHOLE CHICKEN


1 whole chicken (3 - 4 lbs)

1 garlic clove, minced

the grated rind of one orange (lemon or lime)

1 tsp herbs (thyme, herds de Provence or other favorite)

1/2 tsp fresh ground pepper

2 tsp canola oil

cooking spray


  1. Prepare chicken by cutting out the back bone, rinse in cold water and press flat (butterfly).
  2. Heat oven to 450 degrees.
  3. Separate - but don't remove - skin from meat by sliding your hands between.
  4. Mix the garlic, rind, herbs and salt and pepper. Pour/stuff this mixture between the skin and meat. Make sure to work the seasoning underneath as much of the skin as you can (down to the legs and thighs). Set aside.
  5. Heat a 12 inch (oven proof) skillet. Spray surface with cooking spray and pour in two tsp of oil.
  6. Place whole chicken, skin side down into skillet. Saute on skin side for 8 minutes. (I know this seems a bit strange but it is going to work.)
  7. Don't flip the chicken, just slide the whole pan into the oven. Allow the chicken to cook like this for 17 minutes.
  8. Take the chicken out of the oven and flip it over so the skin side is up.
  9. Place the chicken back in the oven for 1- - 20 minutes (until the internal temperature is 160 or the juices are clear of any blood).
  10. Remove the chicken from the oven and allow to rest 1- - 15 minutes before cutting it up and serving.

I suggest taking the skin off before bringing it to the table to avoid the temptation to eat the skin.