Roasted Chicken in a FRYPAN! | Chef Jean-Pierre

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and lowers saturated fat.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more shelf-stable and often cheaper.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth provides flavor while being plant-based.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and still flavorful.

If you have 24 hours, put salt on the chicken and place it on a rack in the refrigerator to dry out the skin.

Slice a whole onion and place it in the bottom of a fry pan as a bed for the chicken.

Remove the insides of the chicken and save them for stock.

Salt the inside and outside of the chicken, adding a little black pepper inside.

Stuff the chicken with lemon wedges, garlic cloves, and sprigs of rosemary and thyme.

Tie the legs of the chicken together with twine to keep it compact during cooking.

Heat olive oil in the fry pan over medium heat.

Remove the wings from the chicken and set them aside.

Mix salt, paprika, and hot sauce with olive oil in a bowl.

Brush the mixture onto the chicken for added flavor and color.

Place the chicken in the fry pan on top of the onion and vegetables.

Cook the chicken in the fry pan, basting occasionally with the pan juices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens