Pan Roasted Chicken

A simple meal like roasted chicken is so comforting on a cold and dreary Sunday. Just the smell of the chicken roasting makes you feel warm and cozy inside. It must have made Shiloh feel warm, cozy and hungry because he stayed in the kitchen the entire time the chicken was roasting, snoring contentedly on the rug in front of the oven.

I adapted this recipe from one I saw at Boston Chef. It starts off with a good pan sear on the stove top and then goes into a preheated oven to finish up. You end up with really flavorful meat and a nice, crispy skin. And perfect drippings for a quick pan gravy. Add mashed potatoes and steamed broccoli and you've got the perfect Sunday dinner.

Pan Roasted Chicken
1 small broiler chicken
1/2 stick butter (room temperature)
salt/pepper
poultry seasoning
1 Tablespoon EVOO

Remove backbone from chicken so it lays flat. If you don't have quality kitchen scissors, ask your butcher to remove it. Loosen the skin covering the breast and run your finger under the skin to separate from the meat. Take 2 tablespoon of butter and put under the skin, 1 tablespoon on each side. Sprinkle with salt, pepper & poultry seasoning. Place breast side down in pre-heated olive-oil coated skillet for 6-8 minutes. Move to oven for 15 minutes. After 15 mintues,remove from oven and turn chicken over, coating with remaining butter. Return to oven for about 20 minutes or until internal temperature reaches 175 (thigh/leg).