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.
The wonderful thing about making chicken is that it goes with so many sides. Potatoes, rice, or pasta all work well. I tend to always make a salad and some kind of starch dish to go with it.
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Perfect Pan Roasted Chicken Recipe
Ingredients
- 1 teaspoon Salt
- 1/2 teaspoon Coarse Ground Black Pepper
- 1 tablespoon Garlic Powder
- 2 teaspoons Italian Seasoning
- 3 Chicken Leg Quarter (large)
- 2 tablespoons Olive Oil
- 1 tablespoon Butter
Instructions
- Preheat oven to 400°F. Mix together salt, pepper, garlic powder and Italian seasoning. Rub chicken quarters with seasoning mixture.
- Heat a large heavy oven proof skillet on medium high heat.
- Add olive oil and butter to the pan. When oil and butter is sizzling, add chicken, skin side down and cook for about five minutes or until chicken starts to brown.
- Reduce heat to medium and cook for about 15 minutes or until skin of chicken is crispy and golden. Remove pot and flip chicken.
- Place pan in oven and cook for additional 15-20 minutes or until meat is cooked through thermometer placed in chicken registers 165°F. If you do not have an oven proof skillet, the chicken can be transferred to a roasting pan before roasted in the oven.