I have 3 basic chicken recipes I regularly lean on. 1) This pan-roasted chicken recipe, which is great for smaller portions; 2) A butterflied crispy-skin whole chicken; and 3) A whole-roasted traditional roasted chicken.
They all serve different purposes and have different strengths. I’m starting with the pan roasted, which is fast and easy, produces crisp skin and juicy meat, and makes a great pan sauce.
1/2 Cup table salt
Chicken pieces- Any combination, but no more than 8 pieces
2 teaspoons veggie oil
- Combine table salt and 2 qts water in a large container or pot. Add chicken pieces and brine (in fridge) for 30-60 minutes. Drain chicken, rinse and set out to dry. You can do this several hours in advance and leave to air dry in fridge. Pat dry and season on both sides with pepper.
- Preheat oven to 450 degrees. Heat oil in large (must hold all pieces) and oven-proof pan over high heat. Once VERY hot (it will smoke), add chicken pieces skin-side down. Cook skin-side down for 5-6 minutes until dark golden. Flip pieces and brown other side for 4-5 minutes.
- Turn chicken again to skin-side down and transfer to over. Cook until breasts register 160 degrees (~10 min) and dark meat registers 175 degrees (~ 12 minutes).
- Remove from oven, set chicken on a foil-tented plate (with a lip) and let it settle for 15 min. While chicken rests, you can make the pan sauce.