I know that a quick and easy weeknight meal is the holy grail this time of year.
Knowing how to roast a chicken is probably the easiest, but most impressive tool a chick can have in her recipetoire (i did coin that, and no, gentlemen, you’re not off the hook…i’m typing to you, too). I also love a good “one pot wonder” for any night. i was inspired by bon appétit to create this, and I must say, they are quite ingenious when it comes to recreating a classic meal. the key to this recipe is to give the whole chicken a quick sear in the very pan you’ll cook it in, to seal in the juices and make the skin crispy and, well, pretty perfect. throw in your favorite veggies to the mix and there you have it, dinner is served and you once again can rule the roost. 
Find more recipe to inspire your weeknight cooking by clicking here.
PrintEasy Skillet Chicken
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Description
This Easy Skillet Chicken is a simple yet impressive dish featuring a whole chicken seared and roasted with garlic, thyme, and your choice of vegetables for a hearty, one-pan meal.
Ingredients
- 1 3 1/2-4 lb. chicken
- 6 tbsp. olive oil, divided
- 2-3 garlic cloves, halved
- 1 tbsp. sea salt
- 1/2 tbsp. freshly ground black pepper
- 1 bunch fresh thyme sprigs
- 1-2 lemons, quartered
- 1 head of garlic, halved horizontally
- Desired vegetables (e.g., carrots and baby gold potatoes)
Instructions
- Preheat your oven to 400°F (200°C).
- Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
- Season the chicken generously with sea salt and freshly ground black pepper.
- Sear the chicken in the hot skillet, breast side down, for about 5-7 minutes until the skin is golden brown and crispy.
- Flip the chicken over and add the halved garlic cloves, thyme sprigs, and lemon quarters around the chicken.
- Add your desired vegetables, such as carrots and baby gold potatoes, around the chicken in the skillet.
- Drizzle the remaining 3 tablespoons of olive oil over the chicken and vegetables.
- Transfer the skillet to the preheated oven and roast for 45-55 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove the skillet from the oven and let the chicken rest for 10 minutes before carving.
- Serve the chicken with the roasted vegetables and pan juices.
Notes
For best results, use a cast-iron skillet for even heat distribution. Feel free to substitute other vegetables like Brussels sprouts or sweet potatoes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2
- Sodium: 1200
- Fat: 45
- Carbohydrates: 20
- Fiber: 4
- Protein: 45
- Cholesterol: 150
Frequently Asked Questions
How do I ensure the chicken skin gets crispy in the Easy Skillet Chicken recipe?
The key is to give the whole chicken a quick sear in the pan before cooking it. This helps to seal in the juices and create a crispy skin.
What types of vegetables work best with this Easy Skillet Chicken?
You can use your favorite vegetables; options like carrots, potatoes, or bell peppers complement the chicken well and can be added to the pan during cooking.
Is it necessary to use a whole chicken for this recipe, or can I use chicken parts?
While the recipe is designed for a whole chicken to achieve the best flavor and texture, you can use chicken parts, but adjust the cooking time accordingly to ensure they are fully cooked.
