One-hour broiled chicken and pan sauce from The Complete America's Test Kitchen TV Show Cookbook 2001-2021: Every Recipe from the Hit TV Show with Product Ratings and a Look Behind the Scenes Includes the 2021 Season (page 137) by America's Test Kitchen Editors

  • thyme
  • whole chicken

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Notes about this recipe

  • eliza on March 15, 2018

    This was on the program recently so I thought I would give it a try. A 3-4 lb chicken is butterflied and then placed in a hot pan and broiled. My chicken was almost 4 lbs so I went with the slightly longer cooking time. Even so, my chicken wasn't completely cooked and had to go back in for an additional 10 minutes. By this time the breast meat was slightly overcooked. If I make this again, I would add about 5 minutes to the stovetop time before putting it in the oven. On the plus side, the taste was good and I enjoyed the pan sauce/gravy with the addition of thyme and garlic.

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