WHOLE CHICKEN IN A PAN
I can finally make a whole chicken after work for dinner! This quick-cooking method makes crispy skin and beautiful presentation!
Provided by Jackie
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Place the chicken breast-side down on a cutting board. With a poultry shears or sharp knife, make two vertical cuts about 1 1/2 inch apart on each side of the backbone, all the way from the neck to the tail. Cut through the bones, and remove the backbone and tail. Open up the chicken so it lays flat.
- With the chicken still breast side down, use your sharp knife to slice through the cartilage at the top of the breast bone, working from the inside of the chicken. Hold the chicken in your two hands, and bend it backwards to make the breastbone pop out; pull out the breastbone and the cartilage. Use your knife to slice out the ribs from the inside, if you desire. Try not to cut through the skin.
- In a small bowl, mix the sage, salt, and black pepper. Use your fingers to rub the sage mixture all over the inside and outside of the chicken, and push the seasonings under the skin as well.
- Melt butter with olive oil in a 12-inch heavy skillet over medium-high heat. Have a second heavy skillet (such as a cast-iron skillet) or a heavy Dutch oven ready for flattening the chicken. (If you don't have either of those things, wrap a brick in aluminum foil.) When the oil and butter just begin to give off wisps of smoke, place the chicken into the skillet, skin side down and flat. The "knees" of the chicken legs should point towards each other so the legs are flat. Place a piece of aluminum foil on top of the chicken, and weight it down with the heavy skillet or Dutch oven to press the chicken down as it cooks.
- Cook the chicken until the skin is crisp and browned, 12 to 15 minutes; carefully remove the weight and foil, and turn the chicken over so the opened-up side is down. Replace the foil and weight, and cook the chicken until the juices run clear and the meat is no longer pink at the bone, about 15 more minutes. An instant-read thermometer inserted into thigh meat, not touching bone, should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 697.4 calories, Carbohydrate 0.3 g, Cholesterol 225.9 mg, Fat 44.8 g, Fiber 0.2 g, Protein 68.9 g, SaturatedFat 13.1 g, Sodium 230.3 mg
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Rashed Mahmud
[email protected]I'm not sure what happened, but this recipe was a complete failure. The chicken was dry and the skin was tough. The lemon-herb butter didn't really help to improve the flavor. I would not make this recipe again.
Anaya toy gamer
[email protected]This recipe was a disaster. The chicken was dry and the skin was tough. The lemon-herb butter didn't really help to improve the flavor. I would not recommend this recipe to anyone.
Benjamin Dede
[email protected]I'm not sure what went wrong with this recipe, but the chicken was dry and the skin was tough. The lemon-herb butter didn't really help to improve the flavor. I would not make this recipe again.
Pubg Popal
[email protected]This recipe was a waste of time. The chicken was dry and the skin was tough. The lemon-herb butter didn't really help to improve the flavor. I would not recommend this recipe to anyone.
Technical Education
[email protected]I'm not a fan of this recipe. The chicken was dry and the skin was tough. The lemon-herb butter didn't really help to improve the flavor. I would not make this recipe again.
Mahir Bcybf
[email protected]This recipe was a disappointment. The chicken was dry and the skin was tough. The lemon-herb butter didn't really help to improve the flavor. I would not recommend this recipe.
Tammy Deitz
[email protected]I thought the crispy skin on the chicken was the best part of this recipe. The meat was a bit dry, but the lemon-herb butter helped to add some flavor. I would try this recipe again, but I would cook the chicken a little less.
Jennifer Verhage
[email protected]This recipe was easy to follow, but the chicken was a bit dry. I think I might have overcooked it. The lemon-herb butter was delicious, but it didn't really help to moisten the chicken.
Safviaro Faro
[email protected]This recipe was a bit too bland for my taste. I would have liked more flavor from the lemon-herb butter. The chicken was cooked evenly and the skin was crispy, but it just needed more flavor.
Jeffry Charles
[email protected]I've made this recipe several times now and it always turns out great. The chicken is always juicy and flavorful, and the skin is crispy and golden brown. I love the addition of the lemon-herb butter, which adds a bright and zesty flavor. This recipe
Christine Yeki
[email protected]This recipe is a great way to cook a whole chicken. The chicken was cooked evenly and the skin was crispy. I loved the addition of the lemon-herb butter, which added a delicious flavor. I will definitely be making this recipe again.
Xh Bc
[email protected]I'm not a big fan of chicken, but I really enjoyed this recipe. The chicken was moist and flavorful, and the skin was crispy and golden brown. I especially loved the lemon-herb butter, which added a bright and zesty flavor. I will definitely be makin
Emma Kiang
[email protected]This recipe was easy to follow and the chicken turned out great! I especially loved the crispy skin. I served it with roasted vegetables and mashed potatoes, and it was a hit with my family. I will definitely be making this recipe again.
Rags2Riches
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The chicken was incredibly juicy and flavorful, and the skin was crispy and golden brown. I loved the addition of the lemon-herb butter, which added a bright and zesty flav
Interlope Fur
[email protected]This recipe is a keeper! The chicken was cooked to perfection, and the lemon-herb butter added a delicious flavor. I served it with roasted vegetables and mashed potatoes, and it was a hit with my guests. I will definitely be making this recipe again
Sandra Chukwu
[email protected]I've tried many whole chicken recipes over the years, but this one is by far the best. The chicken was incredibly moist and tender, and the skin was perfectly crispy. I followed the recipe exactly, and it turned out perfectly. I will definitely be ma
Ojikutu wahab Temitope
[email protected]This recipe was a hit with my family! The chicken was juicy and flavorful, and the skin was crispy and golden brown. I especially loved the lemon-herb butter, which added a bright and zesty flavor to the dish. I will definitely be making this recipe