The general idea is to preheat an oven with a skillet to 450, prep the chicken with some oil (I used butter) and salt/pepper (I added some garlic also) and then putting the chicken in the hot pan so the dark meat will cook more being in direct contact with the skillet. Also, the pan will keep the liquid from evaporating completely for a pan sauce or in my case gravy. Cook until breast temp of 120 and then turn off the over and let it continue to cook in the hot oven. It works well.
Rating
This will become a fav in this household.
Notes: This CI recipe called for a 3 1/2 to 4-pound chicken. Mine was 5 pounds so a little bigger. Mine took 35 minutes to reach the “turn off the oven” point vs. their 20-25. CI always likes a pan sauce. I love grave and used the accumulated liquid to make a tasty gravy.
Spray an oven safe pan with PAM. Place in oven and preheat to 450 convection.
Pat dry a whole chicken, tie legs together with butcher twine and tuck wings under.
Rub surface with 1 T butter. I use a baggie here.
Sprinkle with seasoning. I’m using my 7:2:1 mix here but just salt and pepper would be OK.
Transfer to your preheated pan. Let roast until breast temp is 120 and thigh is 135. For my 5 lb. bird that was 35 minutes. For a 4 lb. bird this would be more like 25 minutes.
Turn OFF oven and let set in hot oven until breast temp is 160 and thigh is 175. About 25 minutes. Move chicken to a plate and pour any liquid in the chicken cavity into the pan.
In a Tupperware gravy shaker combine 3/8 cup AP flour with equal amount of cup cold water and shake until combined. You should be able to use a whisk and bowl if you don’t have this.
Over high heat, bring the dripping to a hard boil. If you didn’t have enough liquid, add some chicken broth. I had about 3/4 cup of liquid to start and didn’t need more volume. Slowly add the water/flour mixture while continuously stirring. In about 2-3 minutes, the mixture will thicken. Add salt to taste.
| Prep Time |
| 10 minutes |
| Cook Time |
| 65 minutes |
|
|
| This is very close to that "ideal" recipe of just throw something in the oven and have it come out great. Based on a Cooks Illustrated recipe called Weeknight Roast Chicken. I took the technique and added some of my 7:2:1 garlic season and got a recipe you can do on a weeknight or for Sunday dinner for the family.
|
- 1 whole chicken about 4-5 lb.
- 1 tablespoon butter
- to taste 7:2:1 or 7:2:2 seasoning
- 3/8 cup AP flour
- to taste salt
- Spray an oven safe pan with PAM. Place in oven and preheat to 450 convection.
- Pat dry the chicken, tie legs together with butcher twine and tuck wings under.
- Rub surface with 1 T butter. Sprinkle with seasoning. I'm using my 7:2:1 mix here but just salt and pepper would be OK.
- Transfer to your preheated pan.Let roast until breast temp is 120 and thigh is 135. For my 5 lb. bird that was 35 minutes. For a 4 lb. bird this would be more like 25 minutes.
- Turn OFF oven and let set in hot oven until breast temp is 160 and thigh is 175. About 25 minutes. Move chicken to a plate and pour any liquid in the chicken cavity into the pan.
- In a Tupperware gravy shaker combine 3/8 cup AP flour with equal amount of cup cold water and shake until combined. You should be able to use a whisk and bowl if you don't have this.
- Over high heat, bring the dripping to a hard boil. If you didn't have enough liquid, add some chicken broth. I had about 3/4 cup of liquid to start and didn't need more volume. Slowly add the water/flour mixture while continuously stirring. In about 2-3 minutes, the mixture will thicken. Add salt to taste.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
July 8, 2016
Hi All, I'm DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier. 
Chris
That breast looks perfectly cooked. I do a similar roast chicken except I do mine spatchcocked and start skin down at the beginning just for a quick sear. That gets the color started well but yours turned out great too. I’ll have to experiment with this.
Mnique S.
Please send me recipes as you make them. I like what you do.
Cole
I notice that you oil your whole roasted chicken but not your drummies. Why the difference?
Dan Mikesell
Ho Cole,
Good question. With the drumsticks, I what very crispy skin so no oil. Here I want a skin with a little flex that will stay on the pieces when cut. Also I wanted some butter taste and it does help hold the spices. Lastly a little butter in the gravy is always good for taste. But you can skip it if you want.
Dan