Pairs well with Fry Pan Roasted Chicken with Vegetables
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Fry Pan Roasted Chicken with Vegetables
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A simple yet impressive recipe for a moist, juicy, and delicious roasted chicken cooked in a fry pan, served with a bed of vegetables. This technique ensures a flavorful meal with minimal cleanup.
01:45:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- whole chicken - 5 pounds (approximately 5 pounds, air-dried if possible)
- salt - to taste (for seasoning chicken inside and out)
- black pepper - to taste (cracked, for seasoning chicken inside and out)
- lemon - 1 (cut in wedges)
- garlic cloves - 3-4
- rosemary - a couple (sprigs)
- thyme - 1 (fresh sprig)
- onion - 1 large (sliced, for the bed of vegetables)
- carrot - watch the video to see (for the bed of vegetables)
- celery - watch the video to see (for the bed of vegetables)
- olive oil - as needed (preferably garlic-infused, for cooking and seasoning)
- paprika - 1 teaspoon (Hungarian, spicy, mixed with olive oil for brushing)
- hot sauce - to taste (optional, mixed with olive oil and paprika for brushing)
- potatoes - watch the video to see (a mix of purple, red, and white, halved if large)
Instructions
- Prepare the Chicken: Season the inside and outside of the chicken with salt and pepper. Stuff the cavity with lemon wedges, garlic cloves, rosemary, and thyme sprigs. Truss the chicken with cooking twine.
- Prepare the Fry Pan: Create a bed of sliced onions, carrots, and celery in the fry pan. Drizzle with olive oil.
- Season the Chicken: Mix olive oil, paprika, and optional hot sauce. Brush this mixture over the chicken.
- Sear the Chicken: Sear the chicken on its sides in the fry pan to start cooking the legs.
- Roast the Chicken: Preheat the oven to 450°F (232°C). Add potatoes around the chicken in the pan. Roast until the internal temperature reaches 135°F, then turn off the oven and let it sit until it reaches 165°F.
- Rest and Serve: Let the chicken rest for 20-25 minutes before carving. Serve with the roasted vegetables.
