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. (90 ml) 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 tbsp 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 tbsp 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