Serves 16
75 min
Easy Skillet Chicken
Recipe GLPR2e79bac5beb423
A simple one-pan roasted chicken featuring a whole bird seared until golden, then finished in the oven with tender baby potatoes, carrots, fresh thyme, and garlic. The chicken emerges juicy and succulent, served alongside caramelized vegetables infused with lemon and herb flavors.
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Ingredients
1 whole chicken, 3½–4 lb.
6 tablespoons olive oil, divided
1 tablespoon sea salt
½ tablespoon freshly ground black pepper
1 bunch fresh thyme sprigs
1–2 lemons, quartered
1 head garlic, halved crosswise
2 pounds baby gold potatoes, halved or quartered
1 bunch carrots, sliced
Directions
Preheat your oven to 400°F (200°C).
Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Pat the chicken dry with paper towels. Season the entire bird generously inside and out with sea salt and freshly ground black pepper.
Carefully place the chicken breast-side down in the hot skillet. Sear for 5–7 minutes until the skin is golden brown and crispy, without moving it.
Flip the chicken breast-side up. Distribute the halved garlic head, thyme sprigs, and lemon quarters around the chicken in the skillet.
Arrange the halved or quartered baby gold potatoes and sliced carrots around the chicken in a single layer.
Drizzle the remaining 3 tablespoons of olive oil evenly over the chicken and all vegetables.
Transfer the skillet to the preheated oven. Roast for 45–55 minutes, until the chicken's internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh, and the vegetables are tender and golden.
Remove the skillet from the oven and let the chicken rest in the pan for 10 minutes before carving.
Transfer the carved chicken to a serving platter with the roasted vegetables and pan juices. Serve family-style or portioned as desired.
