Pan Roasted Chicken and Potatoes
This pan-roasted chicken features perfectly seared, crispy-skinned chicken served with a savory gravy made from the fond left in the pan. The gravy is perfect to spoon over the chicken as well as roast winter vegetables and potatoes.
Yield: All recipes serve 2 people
Chef Notes: Buy a whole chicken and butcher it yourself. Use the breasts to poach for this salad. Save the thighs to roast for the chicken and potato dish. Finally, save the chicken back/neck to make a stock for the congee.
Puffed rice can be found in the cereal aisle. Use the rest of the bag as an add-in to granola or other cereals, add to other salads, or toast in a bit of butter and eat like popcorn!
Components
½ Chicken (or bone-in skin on thighs)
Pan Gravy
Roast Winter Vegetables
Roast Potatoes
Mise
Prep for Pan Gravy. Slice the garlic cloves paper thin. Measure out in separate containers: 2 C of chicken stock, 1 T of flour, 1/4 C minced parsley, and the zest and juice of one lemon.
Roast the Winter Vegetables and Potatoes▸ on separate trays, as they may take different times to finish.
Sear the Chicken. Preheat a cast iron/oven safe pan over medium-high heat AND turn your oven on to 400 degrees.
Add 3 T preferred cooking oil and sear chicken, skin-side down until the skin is golden and crispy, about 5-7 minutes.
Flip the chicken and transfer the pan to a 400 degree oven, cooking for an additional 10-20 minutes until the chicken reaches an internal temperature of 155°F.
Remove from the oven & transfer to a plate to rest.
Finish
While the chicken is resting, make the pan gravy in the same skillet the chicken was in including the fat and juices.
Heat a pan over medium heat, sauté the sliced garlic in the chicken fat.
Add the flour and whisk until no flour clumps remain. Toast the flour slightly to make a roux.
Add the chicken stock and simmer until the sauce thickens enough to coat the back of a spoon.
Remove from the heat and add the parsley, lemon juice, zest, 1 T butter and salt. Whisk to combine.
Plate your chicken, roasted vegetables and potatoes. Spoon the sauce over the chicken or the vegetables and enjoy!