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
Scale
- 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