Pan-roasted chicken from Food52: A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead (page 184) by Amanda Hesser and Merrill Stubbs

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Hacked romesco; Garlic scape pesto; Butternut squash puree; Green sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rachelino on October 12, 2020

    Great method for cooking chicken that ends up juicy, flavorful and with crisp skin to boot -- all with very little hands-on cooking time. You need to plan ahead a bit by putting the chicken pieces in the fridge to dry out for a while, but you are rewarded with a nice sear on the skin. My only nitpick is the amount of oil in the recipe. I tend to veer toward pressure cooking or baking for this reason.

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