Roast Chicken in a Skillet

Updated at: Mon, 27 Feb 2023 18:32:49 GMT

Step 1

Preheat oven to 350F/(176C)

Step 2

Allow chicken to come to room temperature. About 15 mins or so.

Step 3

Melt butter, add garlic, salt, rosemary, and pepper. Set aside.

Step 4

Insert a spoon between the breast meat and skin to loosen the pocket. Spoon in 2 spoons of the butter mixture inside the pocket of each breast. Massage skin to distribute butter over breast meat. Reserve about ½ tablespoon (7 ml). of butter in order to brush the top of the chicken. Place chicken in a 10” (25 cm) cast iron pan. Tie legs together with butchers twine. Remove any excess fatty skin at the bottom with kitchen shears. This is so you don’t end up with a greasy pan sauce.

Step 5

Brush skin of chicken all over with remaining butter. Sprinkle skin with salt and pepper to taste.

Step 6

In a second cast iron skillet, layer the onions, and both potatoes. Drizzle with olive oil, salt and pepper to taste and herbs de Provence.

Step 7

Place both skillets in the oven for 1 hour and 30 mins. Every 20 mins or so spoon the pan juices of the chicken over of the top of the chicken, and add a spoonful or so to the vegetables too.

Step 8

Once the vegetable start to cook down and become tender you can begin to stir them occasionally, adding the chicken pan juices often.

Step 9

Once the chicken is done, and its internal temperature has reached 165F. Remove the skillets from the oven. Transfer chicken to a cutting board. Allow the chicken to rest for 10 mins.

Step 10

While resting prepare the pan sauce. Deglaze the pan with the wine, heat until reduced by 1/3. Add the mustard and whisk. Slowly add ½ cut of chicken broth until desired consistency. Season with freshly cracked pepper.

Step 11

Carve chicken and place on a platter. Spoon the pan sauce over the chicken. Serve with the vegetables. Dinner is served!

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