On today's menu is this pan roasted half chicken that is a cinch to whip together with a little
butchery skills and is one dish I've been making for more than two decades in one fashion or
another. Since there's so many variations to this I'm going to show you a quick and simple pickup
with pretty typical flavors when it comes to roast chicken. So let's get into the recipe
The recipe starts with a four to five pound whole chicken that should be thoroughly dried with a
towel to make it a bit easier to handle. Next you want to make a cut down the center between
the breasts. Just make sure you stay close to the breastbone as you make your way down to the neck
Bend the breasts back and forth to help disconnect the shoulder from the collar, then run your knife
along this section to finalize the cut. Turn the chicken around, disconnect the hip from the leg
bone by bending the leg back, then remove the hip bone using your knife, making sure to keep the
oyster muscle intact as you make your way to the skin. Make one clean cut from the breast to the
leg to get that even half chicken with as much skin as possible. As far as the bones go, throw
Throw these in a 400 degree Fahrenheit oven until they are a dark golden brown during this whole process This will be for the pan sauce later in the recipe You can brine the chicken if you want but since this is a quick pickup chicken I just going to go straight into a hot pan
In this case, Hexclad's new hybrid 12-inch saute pan. Got to try it out
It was just a blast to work with. But all you need is a really good splash of oil in the pan set to medium high
Give the chicken a really good seasoning with salt and pepper on both sides. Then into the pan, skin side down for about three minutes
Once that skin has a slight golden brown around the edges, place the pan into an oven that's set
to 400 degrees Fahrenheit and cook this for 10 minutes. After those 10 minutes have roughly passed by, remove it from the oven, give the chicken a flip
and place it back in the oven for another 45 minutes While this is going on prepare the garlic lemons and rosemary for the final touches on the chicken Once that prepped take the chicken back out of the oven add a few
knobs of butter to it, along with the garlic, rosemary, and lemon. Give the pan a shake
then five more minutes in the oven to finish cooking. Now that the chicken is fully cooked, it's time to make the pan sauce. So remove the chicken and
flavorings from the pan, then whisk in the all-purpose flour and cook for 30 seconds on
medium heat. De-glaze the tray with the roasted chicken bones using wine, water, or stock. Then
you're going to add that to the pan and whisk that in until it just starts to thicken. Pour in the
rest of the water to the newly formed gravy along with a splash of sherry vinegar and bring it to a
until you reach the desired thickness. At this point, you can add in some finishing flavors
to brighten it up a bit, then it's time to plate. I am a pretty simple guy when it comes to this so just make sure to generously lay a foundation of
gravy on the plate pan roasted chicken and all its glory goes down next and if you want to be a bit
cheeky garnish it with charred lemon slices and rosemary this is a dish that has many forms but
always is a surefire winner with any dinner crowd. Hopefully you guys enjoy and bon appetit