Chicken simply roasted in a skillet from Heritage by Sean Brock

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Notes about this recipe

  • Dannausc on December 21, 2019

    Fairly easy; good.

  • twoyolks on August 10, 2017

    I find this recipe to be more of a technique than a recipe per se. This is a very effective way of roasting a chicken quickly and getting crisp and well browned skin. Making a pan sauce to go with it elevates the whole meal. With that said, there was no oil remaining from the roasted garlic to stir into the sauce so I added some extra oil to the garlic which was then added to the sauce but I think it had no effect. The chicken cooked much more quickly in the oven than called for. This makes way more sauce than needed. There was too much lemon in the sauce. I will probably make this again but use it as a guide instead of an explicit recipe.

  • EHoward on April 13, 2017

    Good but heating in the pan over high heat is too much. Medium-high would avoid burning the skin.

  • JoanN on October 30, 2015

    Can't quite believe I'm giving 4½ stars to a recipe I had so many problems with. My garlic was half burned and the salt turned into charcoal; there was practically no oil left to stir into the sauce. The breast meat was about to burn after three minutes, no less the 5 to 7 called for. After 20 minutes the thigh meat was well over the 155F called for. And the roux never emulsified so the sauce never thickened. Didn't matter. It was just marvelous. Perfectly cooked and juicy and great flavor. Would very much like to perfect this; it's a terrific recipe.

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