Pan-Roasted Chicken Perfection

Pan-roasting chicken is a simple two-part process that yields juicy meat with a golden-brown exterior. The first step is to sear the chicken in an oven-safe pan on the stovetop. The second step is to finish cooking the chicken in the oven. This technique works well for boneless skin-on chicken breasts, bone-in breasts, or skin-on chicken thighs. For the best results, use a cast-iron skillet, season the chicken generously with salt, and cook the chicken skin-side down in hot oil or butter until deep golden brown. Then, flip the chicken, add butter and thyme, and transfer the skillet to the oven to finish cooking.

Choosing the right pan

Material:

Go for a cast-iron skillet if you have one. Cast iron is ideal for pan-roasting as it can go from stovetop to oven without a hitch and is essentially non-stick. A heavy-duty stainless-steel skillet is another good option, but make sure it's oven-safe.

Size:

Choose a pan that is large enough to fit the number of chicken pieces you plan to cook. A 10-inch or 12-inch skillet is typically suitable for cooking 4 to 6 chicken pieces.

Oven-Safe:

Ensure that the pan you choose is oven-safe. This is crucial as the pan will need to go into the oven to finish cooking the chicken. Look for pans specifically labelled as oven-safe or oven-proof.

Heat Distribution:

Select a pan that distributes heat evenly. This is important for achieving consistent cooking and browning of the chicken. A pan with a thick base usually provides better heat distribution.

Non-Stick Coating:

While not mandatory, a non-stick coating can be helpful to prevent the chicken from sticking to the pan. This is especially useful if you're using a pan that isn't perfectly seasoned.

Remember, the right pan will make your pan-roasting experience much smoother and help you achieve delicious, evenly cooked chicken with a beautiful golden crust.

Browning the chicken

Browning chicken is a crucial step in many chicken recipes, enhancing the flavour before baking, braising, or simmering. Here is a detailed, step-by-step guide to achieving that perfect golden-brown chicken:

Preparing the Chicken:

Firstly, ensure your chicken is at room temperature. Remove it from the refrigerator and let it sit for 20-30 minutes. This is the ideal temperature for browning. Remember, bacteria will start to grow if raw chicken is left unrefrigerated for over 2 hours. Next, trim any excess fat from the chicken using a sharp knife and give the pieces a rinse under cold water. It's important to note that chicken needs to be dry to brown properly, so use paper towels to blot each piece dry.

Heating the Pan:

For the best browning results, use a heavy skillet, preferably stainless steel or iron, over a medium-high heat. Avoid non-stick pans, as they are not designed for high-heat cooking. Heat your chosen oil (olive oil, canola oil, corn oil, or butter are all good options) in the pan until hot. A dry pan with a drizzle of oil is ideal, as this will prevent the chicken from sticking.

Cooking the Chicken:

Now it's time to season the chicken with salt, pepper, or any other desired spices. Place the chicken in the pan, ensuring there is only a single layer of chicken in the pan to avoid overcrowding. If your pan is overcrowded, the chicken will steam rather than brown. Leave the chicken to cook for 8-10 minutes on medium-high heat without flipping or stirring. After this time, use tongs to carefully flip each piece and cook the other side for a further 8-10 minutes.

Finishing Up:

Once both sides are browned, remove the chicken from the pan and set it aside on a clean plate. If you have more chicken to cook, add a teaspoon or two of fresh oil to the pan and repeat the process.

Tips for Optimal Browning:

• Ensure your pan is hot enough. A hot pan will help create that golden-brown colour and flavour through the Maillard reaction, a chemical reaction between amino acids and sugars.
• Avoid overcrowding the pan. Crowding the pan will cause the chicken to steam instead of browning.
• Pat the chicken dry before cooking. Moisture inhibits browning and can lead to rubbery chicken.
• Use a combination of fats for maximum flavour. Start with oil and then add butter once the temperature is lowered. This process, known as butter basting, is a chef's favourite for achieving delicious, perfectly cooked meat.
• Use skin-on chicken. The skin has a higher fat content, making it easier to brown, and it becomes crispy and juicy when properly browned.
• Use a spice rub to enhance browning and add flavour.
• Don't be afraid to use a higher heat. While balancing the temperature to cook the chicken through without burning the exterior can be tricky, starting with a high heat and then lowering the temperature will help achieve that perfect brown.

Adding aromatics

Aromatics are vegetables, herbs, and spices that form the foundation of flavour for dishes. They add flavour and moisture to your roast chicken. You can add aromatics to the cavity of the chicken or rub them on the skin.

If you are adding aromatics to the cavity, you can use whole sprigs of herbs, smashed and peeled garlic cloves, quartered onions, halved and squeezed-out lemons, or a combination of these. For instance, you could use the classic combination of lemon, garlic, and rosemary, or try something different like orange, garlic, scallions, and ginger. You can also add aromatics to the pan, like Child's Roast Chicken recipe, which includes adding shallots and onions.

If you are rubbing aromatics on the skin, you can use oil or butter. For example, you could use a compound butter made with herbs or other flavourings. Gently pull the skin away from the breast and smear the butter between the meat and the skin. Be careful not to tear the skin. Alternatively, you can drizzle the bird with olive oil, or a combination of olive oil and lemon juice during the last 20 minutes of roasting. You can also add other flavourings to the oil or butter, such as garlic, ginger, red chile flakes, or dried oregano.

If you want to add aromatics to your chicken, it is best to do so at least one hour before cooking, or even up to 24 hours in advance. This will give the flavours time to penetrate the flesh.

Finishing in the oven

Once you've seared your chicken, it's time to finish it off in the oven. This two-part process is a great way to ensure your chicken is cooked through, golden brown on the outside, and juicy in the middle.

Preheat your oven to 400° F (204° C). If you're using a convection oven, you can go for 375° F. Place your seared chicken in an oven-safe skillet or pan and transfer it to the oven. For boneless chicken breasts, you'll want to cook them for 10 to 15 minutes, or until an instant-read thermometer inserted into the thickest part of the breast registers an internal temperature of 165° F. If you're cooking bone-in chicken breasts, they will take longer, somewhere between 25 and 35 minutes.

While the chicken is in the oven, open the oven door a couple of times and spoon more butter over the chicken to keep it moist. This will ensure your chicken stays nice and juicy.

Once the chicken is done, remove the skillet from the oven and transfer the chicken to a cutting board. Let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute, ensuring a moist and tender final product. Finally, serve your chicken with the butter from the pan spooned on top and a squeeze of lemon.

And that's it! You now have perfectly pan-roasted chicken. Enjoy your delicious, juicy, and golden brown creation!

Serving suggestions

There are many ways to serve a pan-roasted chicken. Here are some ideas:

With a side of mashed potatoes

You can serve the chicken with mashed potatoes, making sure to spoon some of the pan juices over the top. For a lower-carb option, you can also try mashed sweet potatoes or mashed cauliflower.

With roasted vegetables

You can roast vegetables such as red potatoes, onions, baby spinach, and garlic cloves, and serve them with the chicken. You can also add other root vegetables like carrots or parsnips, or even broccoli florets and sweet potatoes.

With a sauce

You can make a sauce by adding vinegar and cold butter to the pan with the chicken. You can use apple cider vinegar, or any other type of vinegar such as sherry, balsamic, rice, or champagne vinegar. Stir in some chicken broth to thin out the sauce if needed.

With a salad or bread

Some other side options to go with the roasted chicken include a spinach salad, dinner rolls, or rice pilaf.

Frequently asked questions