Crispy Pan Roasted Chicken Recipe
Ingredients
| 1 4-pound free-range organic chicken | ||
| Salt | To Taste | |
| black pepper | 1 | |
| Olive oil (not your best extra virgin) | ||
| Lemon | 1 , cut into wedges | |
Directions
1. Cut the backbone out of the chicken by inserting a chef's knife in through the large cavity and cutting down firmly on one side of the backbone, then the other. Save all bones and trimmings for Wednesday's stock. Cut off the wing tips at the first wing joint. Trim away the rib bones. Flatten the bird, pressing down on the breastbone, and season well with salt and pepper.
2. Heat the oven to 400°F. Let the chicken come to room temperature while you occupy yourself with other dinner preparations. Heat a skillet (preferably cast iron) over high heat. Add enough olive oil to coat the pan, and add the chicken, skin side down. The chicken will sizzle, and the skin will become golden. Lower the heat to medium and continue cooking skin side down. After 12 minutes, turn the chicken over in the pan, and finish by roasting in the oven for another 10 minutes. Check for doneness at the thigh joint. The juices should run clear.
3. Let the chicken rest for 5 minutes. Cut into large pieces, and serve with a drizzle of pan juices, freshly ground black pepper, and lemon wedges.
2. Heat the oven to 400°F. Let the chicken come to room temperature while you occupy yourself with other dinner preparations. Heat a skillet (preferably cast iron) over high heat. Add enough olive oil to coat the pan, and add the chicken, skin side down. The chicken will sizzle, and the skin will become golden. Lower the heat to medium and continue cooking skin side down. After 12 minutes, turn the chicken over in the pan, and finish by roasting in the oven for another 10 minutes. Check for doneness at the thigh joint. The juices should run clear.
3. Let the chicken rest for 5 minutes. Cut into large pieces, and serve with a drizzle of pan juices, freshly ground black pepper, and lemon wedges.
Chef
