Roast chicken is often described as a simple dish and when made correctly, the rich flavor and juicy chicken meat need little embellishment. But the actual process of preparing and roasting
chicken is anything but simple; recipes often call for complicated trussing techniques and for rotating the bird multiple times during cooking.
The most time-consuming part is salting or brining the bird, a step that ensures juiciness and well seasoned meat. After systematically testing the various components of a typical recipe, we found that instead of trussing, we could tie the legs together and tuck the wings underneath. We also discovered we could skip both the V-rack and flipping the chicken by using a preheated skillet and placing the chicken breast side up; this method gave the thighs a jump start
on cooking.
Starting the chicken in a 450-degree oven and then turning the oven off while the chicken finished cooking slowed the evaporation of juices, ensuring moist, tender meat. If roasting a larger bird, increase the time that the oven is on in step 2 to 35 to 40 minutes. Cooking the chicken in a preheated skillet will ensure that the breast and thigh meat finish cooking at the same time. The pan sauce is keto-friendly and you can eat it with the darker, richer meat for added fat. Broiled Broccoli Rabe (this page) makes a great side. Feel free to use a combination of herbs in the sauce to vary flavor.
Jump to RecipeDirections :
- Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub oil all over chicken. Sprinkle salt mixture evenly over surface of chicken, then rub mixture in with your hands to coat evenly. Tie legs together with kitchen twine and tuck wingtips behind back.
- Transfer chicken, breast side up, to skillet in oven. Roast until breast registers 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven, opening door as little as possible, until breast registers 160 degrees and thighs register 175 degrees, 25 to 35 minutes.
- Using potholder (skillet handle will be hot), remove skillet from oven. Transfer chicken to carving board and let rest, uncovered, for 20 minutes.
- Meanwhile, add shallot to fat left in skillet and cook over medium high heat until softened, about 2 minutes. Stir in broth and mustard, scraping up any browned bits. Simmer until reduced to ¾ cup, about 3 minutes. Off heat, whisk in butter, herbs, and lemon juice. Season with pepper to taste. Carve chicken and serve with sauce.
Weeknight Roast Chicken With Lemon Herb Pan Sauce
Ingredients
- 1 tablespoon kosher salt
- ½ teaspoon pepper
- 1 3½- to 4-pound whole chicken, giblets discarded
- 1 tablespoon extra-virgin olive oil
- 1 shallot minced
- 1 cup chicken broth
- 2 teaspoons Dijon mustard
- 2 tablespoons unsalted butter
- 2 teaspoons minced fresh chives parsley, tarragon, and/or thyme
- 2 teaspoons lemon juice
Instructions
- Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub oil all over chicken. Sprinkle salt mixture evenly over surface of chicken, then rub mixture in with your hands to coat evenly. Tie legs together with kitchen twine and tuck wingtips behind back.
- Transfer chicken, breast side up, to skillet in oven. Roast until breast registers 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven, opening door as little as possible, until breast registers 160 degrees and thighs register 175 degrees, 25 to 35 minutes.
- Using potholder (skillet handle will be hot), remove skillet from oven. Transfer chicken to carving board and let rest, uncovered, for 20 minutes.
- Meanwhile, add shallot to fat left in skillet and cook over medium high heat until softened, about 2 minutes. Stir in broth and mustard, scraping up any browned bits. Simmer until reduced to ¾ cup, about 3 minutes. Off heat, whisk in butter, herbs, and lemon juice. Season with pepper to taste. Carve chicken and serve with sauce.