Pan-Roasted Chicken Perfection

Roasting an entire chicken in a pan is a straightforward and simple process. It's a versatile dish that can be served in various ways and is perfect for a comforting family meal or a stunning Thanksgiving main course.

The first step is to ensure you have the right equipment, a pan or skillet that can go in the oven, and a whole chicken. The chicken should be patted dry with kitchen paper and seasoned generously with salt and pepper, inside and out. You can also add extra flavour by stuffing the cavity with lemons, garlic, herbs, or spices. Trussing the chicken is optional but helps it keep a compact shape.

When it comes to cooking, preheat your oven to between 350°F and 450°F. Place the chicken in the pan, breast-side up, and roast for around 60 to 90 minutes. The chicken is done when the skin is browned and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.

Let the chicken rest for 10 to 15 minutes before carving, and don't forget to save the bones for a delicious broth!

Choosing the right pan

Material: The most common materials for roasting pans are stainless steel, cast iron, and aluminium. Each has its advantages and disadvantages. Cast iron pans are excellent for even heat distribution and producing a crispy skin. Stainless steel pans are durable and non-reactive, but they can be more challenging to clean. Aluminium pans are lightweight and affordable but may not be as durable.

Size: Ensure the pan is large enough to accommodate the chicken comfortably. It should have enough space around the chicken to allow for proper air circulation and even cooking. A pan that is too small may result in uneven cooking and increased moisture, leading to a soggy skin.

Design: Look for a pan with a V-shaped or U-shaped rack. This design allows the chicken to sit above the drippings, preventing it from soaking in its juices and ensuring a crispy skin. Additionally, a pan with handles will make it easier to transfer the chicken in and out of the oven.

Oven-safe: Ensure that the pan you choose is oven-safe and can withstand the high temperatures required for roasting. Some materials, such as plastic or low-quality aluminium, may not be suitable for high-temperature roasting. Always check the manufacturer's instructions to ensure the pan is safe for the intended use.

Cleanliness: Start with a clean pan. Any residual food or grease from previous uses can affect the flavour of your roast chicken. Ensure the pan is thoroughly washed and dried before use.

By considering these factors and selecting the right pan, you'll be well on your way to achieving a delicious and perfectly roasted chicken.

Preparing the chicken

Firstly, pat the chicken dry with paper towels. This is an important step as dry skin will become crispy skin. Make sure to dry the skin and cavity of the chicken thoroughly.

Next, season the chicken. You can use salt and pepper, or a blend of dried spices and herbs. Be generous with the seasoning, and don't forget to season the cavity of the chicken as well as the outside. You can also add butter or oil to the chicken, which will help the skin crisp up. Rub the butter or oil all over the chicken, paying particular attention to the breast and drumsticks.

Now, you can truss the chicken. This is an optional step, but it helps the chicken cook more evenly and prevents the drumsticks from drying out. Simply tie the legs together with kitchen twine. You can also tuck the wings under the body of the chicken to prevent them from burning.

Finally, place the chicken in a roasting pan, cast iron skillet, or oven-proof frying pan. You can place the chicken directly in the pan, or use a roasting rack to allow air to circulate underneath.

Seasoning

One popular method is to use a dry brine, which is a combination of salt and spices or aromatics. For a basic dry brine, you can use kosher salt, black pepper, and onion powder. You can also add other spices like paprika, garlic powder, celery flakes, thyme, sage, rosemary, and cayenne pepper. Mix these ingredients together and rub them generously onto the chicken, making sure to get under the skin and inside the cavity. Let the chicken rest in the refrigerator for at least an hour, or up to 24 hours for maximum crispiness.

Another option is to use a wet brine, which involves submerging the chicken in a solution of salt and aromatics. This can add a specific character to the flavour of the chicken, such as in a feta-brined or buttermilk-brined bird. After brining, pat the chicken dry and let it rest in the fridge for at least 2 hours to encourage crisp skin.

You can also add aromatics to the cavity of the chicken, such as sprigs of herbs, garlic cloves, quartered onions, or halved lemons. This will infuse flavour into the meat as it cooks. However, some cooks believe that adding aromatics to the cavity can compromise the crispness of the skin, so it's a matter of personal preference.

To enhance the flavour and browning of the skin, you can also burnish the bird with fat. Drizzling olive oil or smearing compound butter (herbed or plain) under the skin will add moisture and flavour. For extra crispiness, focus on getting the skin nice and dry with a paper towel before seasoning and roasting.

Finally, consider glazing the chicken during the last 10 to 20 minutes of cooking. A glaze can add flavour, colour, and shine to the skin. Experiment with combinations like honey and lemon, maple syrup and hot sauce, brown sugar and lime juice, or hoisin and rice vinegar. Keep in mind that glazing will make the skin less crispy.

Trussing

Start with three feet of kitchen twine for an average-sized chicken. Kitchen twine is made from plain, unbleached cotton string and can be found in most supermarkets. It is strong enough to hold a chicken together and won't burn or melt in the oven.

Position the chicken breast-side-up, with the drumsticks pointing toward you. Pass the twine under the tail, leaving equal lengths on either side of the chicken.

Secure the drumsticks by lifting both ends of the twine and crisscrossing them around the drumsticks to form an "X". Pull the twine tightly on both ends so the drumsticks come together.

Run the twine along the sides of the chicken towards the neck, trapping the sides of the drumsticks and part of the thighs underneath. Hold the chicken securely while keeping the twine tight. Flip the chicken over so the breast is down and the neck faces you.

Be sure the wing tips are under the twine, then tie a knot tightly under the neck to secure the bird. Trim any excess twine and flip the chicken on its back.

Your trussed chicken is now ready to roast! Remember to use a meat thermometer to ensure the chicken is fully cooked. Insert the thermometer into the thickest part of the bird, avoiding the bone. The internal temperature should reach 165°F. Allow the chicken to rest for 10-15 minutes before carving for the juiciest results.

Roasting

Ingredients and Equipment

Firstly, you will need a whole chicken, preferably weighing between 3 to 5 pounds. You will also need some basic seasonings like salt, pepper, and olive oil or butter. Other optional ingredients include onion powder, celery, Italian seasoning, garlic, lemon, and fresh herbs. Ensure you have a pan suitable for roasting; a cast-iron skillet or a roasting pan with a rack are ideal.

Preparation

Start by patting the chicken dry with paper towels, ensuring it is completely dry. This step is crucial as it helps to achieve crispy skin. Season the chicken generously with salt and pepper, inside and out. You can also add other seasonings or a spice rub to the chicken, such as Italian seasoning or a blend of dried herbs. Truss the chicken by tying the legs together with kitchen twine, and tuck the wings underneath the body. This step helps the chicken cook evenly and prevents the legs from drying out.

Cooking

Preheat your oven to between 350°F and 450°F. Place the chicken breast-side up in the pan and roast for about 60 to 90 minutes, depending on the size of your chicken. A 3-pound chicken will take around an hour, while a larger 4 to 5-pound chicken may need up to 90 minutes. The chicken is done when the skin is browned and crispy, and the juices run clear. You can also use a meat thermometer to check; insert it into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165°F.

Resting and Carving

Once the chicken is cooked, remove it from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, ensuring a moist and juicy bird. To carve, start by removing the legs, followed by the thighs and wings. Finally, slice the breast meat, either directly from the chicken or remove it as a whole piece and then slice it on a cutting board.

Tips and Variations

You can enhance the flavour of your roast chicken by stuffing the cavity with halved lemons, onions, garlic cloves, or fresh herbs. Additionally, you can baste the chicken with its juices or a mixture of olive oil and lemon juice during the last 20 minutes of roasting. If you want to add vegetables, choose ones that will cook in the same time as the chicken, such as potatoes, or add quicker-cooking vegetables like broccoli florets during the last half of the cooking time.

Frequently asked questions