Delicious Pan Roasted Chicken

Roasting

• Crisping chicken skin in a hot skillet before transferring it (skillet ad all) to the oven, creates perfectly browned skin together with tender roasted meat. 
• The direct heat of the skillet is needed to make the skin as crispy as it can be.
• The indirect heat of the oven is required to cook chicken all the way through especially when it is on the bone. The cold bone makes it difficult to cook evenly in a pan.

Gravy

• Pan roasting chicken provides plenty of drippings for a quick pan gravy.
• Remove the cooked meat and heat the pan over medium-high heat. Add 1 cup broth and a sprig of dried thyme and cook, scraping the bottom of the pan to remove bits.
• Simmer liquid for 5 minutes to concentrate flavors. Remove from heat and swirl in 2 tablespoons butter until melted and season with salt and a dash of vinegar to brighten.

For a classy spin on this you could do Stuffed Chicken Breasts and this video shows you how to do the perfect butterfly cut!