This is perfect pan roasted chicken. Another winner, winner, chicken dinner!
My family never gets tired of eating chicken. It is a staple in our house.
Growing up I remember eating roasted chicken at a Sunday dinner with all the fixings. It was roasted whole and took a while to cook.
I loved that dinner, but don’t always have the time it would take to make it. Instead I streamlined the cooking process to get a perfect pan roasted chicken that you can make on a week night. Simple sides complement the chicken.
When I hear “perfect roasted chicken”, I think of crispy skin, moist juicy meat and lots of flavor. This recipe gives you that without a lot of work.
I coat the chicken with seasoning and herbs and brown it in a pan before it goes in the oven. Chicken parts take much less time to cook.
You could do any part of the chicken, legs, breasts or wings. My family prefers dark meat, so we tend to do lots of leg quarters.
The only thing I insist on is that you use chicken on the bone and with the skin intact. While I love boneless, skinless chicken in other recipes, this method requires skin and bones for moist flavorful chicken.
I like to brown my chicken in an ovenproof pan and then roast it in the same pan. The fewer pans I have to wash, the happier I am.
But if you would rather roast it in a roasting pan because you don’t have an oven proof pan that is fine. You could brown the chicken in a nonstick skillet then transfer it to a baking sheet. I like to cover mine with parchment or foil to minimize clean up.
Planning a dinner party and need some inspiration?
How about looking for a new slow cooker dinner idea?
We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!
We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!