Wednesday, September 11 2013, 06:20 PM MDT
Pan Roasted Boneless Chicken
As Aired on September 11, 2013
Recipe Courtesy Chef Bryan Woolley
1 whole 2 pound chicken
1 tbsp each Thyme, Rosemary, Savory
2 garlic cloves, minced
2 tsp smoked paprika
Extra Virgin Olive Oil
Salt and Pepper
Cast Iron Pan
1.) Remove the backbone from the chicken and split in half. Remove the ribs from the breast meat but leave the breasts attached to the chicken.
2.) Mix the thyme, rosemary, savory, garlic, smoked paprika together and drizzle with enough olive oil to create a paste. Salt and pepper the seasoning to your own dietary needs.
3.) Rub the prepared bird with the seasoning mix being sure to get in-between the skin and the breast meat of the chicken.
4.) Place the cast iron skillet or heavy oven safe sauté pan on the stove and heat. Add enough olive oil to the skillet to lightly coat the bottom of the pan.
5.) Place the chicken skin side down in the hot skillet and cook for approximately 5 minutes. Enough time to crisp the chicken skin. Turn the chicken over and place the chicken in a 425 degree oven for an additional 20 minutes or until thoroughly cooked through.
6.) Remove the chicken from the pan and serve with your favorite sides. I love roasted Klondike potatoes and corn on the cob. Enjoy!
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