This past year has be odd, plenty of time to reflect, catch up on interests. I’ve had more time to cook for myself and it has been a joy to see so many others try their hand at cooking at home.
This past summer I saw Chef Jim Botsacos (known for his time at New York’s Molyvos) shared some of his home cooking and he deboned, pan-seared and roasted chicken.
Today’s recipe took inspiration from Jim – I’ve made it simpler (keeping bones in) and I think this is a wonderful weeknight dinner one can pull off while unwinding and doing a little multitasking to get dinner on the table in less than an hour.
One of the juiciest chicken dishes I’ve ever made, try me.
Pan-Roasted Chicken
(serves 2)
two quarter chicken or two breasts (bone in)
sea salt and ground pepper
1 Tbsp. olive oil
2-3 cloves of garlic
juice of 1 lemon
couple of sprigs of thyme/savory/rosemary
pre-heated 425F
- Take your chicken out of the fridge and pat-dry. Season both sides with salt and pepper and allow to come up to room temperature.
- Pre-heat your oven to 425F. Place a large oven safe skillet or cast iron pan on your stovetop over medium heat.
- Add the oil, place chicken skin side down and sear for 5-6 minutes or until golden brown.
- Turn the chicken so that it is skin side up, add the garlic, lemon juice and herbs and place in your pre-heated oven.
- For quarters, bake for approx. 20 minutes and breasts for approx. 15 minutes. Use an instant read thermometer to determine doneness. Chicken is safe to eat when it has reached a minimum 165F internal temperature.
- Take chicken out of the oven, allow to rest 5 minutes before serving. Serve with Oven Baked Rice or Crispy Potatoes.
Kalofagas Tip: Those pan juices are delicious – mop up with crusty bread
Pro Tip: Want to cook for 4? Purchase a large or 2nd cast iron pan
