It’s a weeknight and after a long day you want dinner without a lot of fuss. I often roast a brined whole chicken with lemon and thyme, but sometimes I prefer the absolute minimum of prep and cleanup. Tonight I followed America’s Test Kitchen’s straightforward approach to roast a whole chicken in a single skillet—simple, fast, and full of flavor.
Start by preheating a 12″ oven-safe skillet in a 450°F oven. While the skillet heats, tie the chicken legs together with kitchen twine so the bird cooks evenly. Pat the chicken dry, rub it with 1 tablespoon olive oil, then season with 1 tablespoon kosher salt and about 1/2 teaspoon freshly ground pepper all over.
When the oven and skillet are fully heated, carefully remove the skillet and place the chicken breast-side up in the pan. The hot skillet helps jump-start the thighs so they finish at about the same time as the breasts. Be cautious—the handle will be hot; keep a towel or oven mitt handy so you don’t grab it by accident.
Roast the chicken at 450°F for 30 minutes, then check the breast temperature. Keep the oven door closed as much as possible to maintain even heat. If the breast registers around 120°F, turn the oven off and let the chicken continue to cook inside the closed oven for another 30 minutes. If the temperature is lower than that, return the skillet to the oven for a few more minutes before turning it off.
After the additional 30 minutes with the oven off, the breast should read about 160°F. Transfer the chicken to a dry cutting board and let it rest for 20 minutes—this gives the juices time to redistribute, keeping the meat juicy when you carve.
Making a simple pan sauce while the chicken rests is optional but highly recommended. It uses the fond left in the skillet and only takes a few minutes, enhancing the flavor and adding depth to the plate. Also: the crispy skin is irresistible, and you might be tempted to snack on a piece or two while the sauce reduces.
To make the pan sauce, pour off all but 1 tablespoon of fat from the skillet. Sauté 1 chopped shallot, 2 chopped garlic cloves, and 2 teaspoons minced tarragon (or thyme) until softened.
Add 2 teaspoons Dijon mustard and 1 cup low-sodium chicken broth, whisking and scraping the bottom of the pan to release any browned bits. Simmer gently until the liquid reduces to about 3/4 cup.
Remove the pan from the heat and whisk in 2 tablespoons unsalted butter to create a silky emulsion, then finish with 2 teaspoons fresh lemon juice to brighten the sauce. Taste and adjust seasoning if necessary.
After resting, carve the chicken and serve with the pan sauce spooned over the meat. The thighs and breasts should be perfectly cooked and juicy, while the skin remains crisp and flavorful.
More Delicious Chicken Recipes
Chicken is endlessly versatile. If you enjoyed this skillet roast, try other methods like smoking, beer-can grilling, or a classic lemon-thyme roast for different flavors and techniques.
Smoked Whole Chicken
Beer Can Chicken
Simple Roast Chicken
Lemon-Thyme Roast Chicken
Easy Skillet Roast Chicken
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Ingredients
- 1 3 1/2 to 4 lb whole chicken, giblets discarded and legs tied together
- 1 tablespoon kosher salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 2 teaspoons minced tarragon or thyme
- 2 teaspoons Dijon mustard
- 1 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 2 teaspoons fresh lemon juice
Instructions
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Place an oven-safe 12″ skillet in the oven and preheat to 450°F.
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Thoroughly dry the chicken with paper towels. Rub olive oil onto the chicken, then sprinkle with salt and pepper and rub evenly with your hands.
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Carefully pull the hot skillet from the oven and place the chicken in the pan, breast-side up. The hot pan helps the thighs start cooking immediately so they finish with the breasts.
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After 30 minutes, check the breast temperature. When it registers around 120°F, turn the oven off and leave the chicken in the closed oven for 30 more minutes.
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The chicken is done when the breasts reach about 160°F. Rest on a dry cutting board for 20 minutes before carving.
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Pour off all but 1 tablespoon of pan fat.
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Sauté the shallot, garlic, and tarragon until softened.
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Add Dijon and chicken broth, whisking to loosen any browned bits. Simmer on low until reduced to about 3/4 cup.
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Remove from heat and whisk in the butter to form a smooth emulsion.
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Stir in fresh lemon juice to brighten the sauce, then spoon over carved chicken.
Tried this recipe?
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