Easy Skillet Chicken
Recipe Type: Main
Sometimes you just need a simple weeknight meal with hearty fall flavors and stick-to-the-ribs ingredients that are roasted together in one pan.
  • 1 3½–4 lb. chicken
  • 6 tbsp. olive oil for bird and veggies
  • 2-3 garlic cloves, halved
  • 1 tbsp. sea salt
  • ½ tbsp. freshly ground black pepper
  • 1 bunch fresh thyme sprigs
  • 1-2 lemons, quartered
  • 1 head of garlic, halved crosswise
  • 2 pounds baby gold potatoes, halved or quartered
  • 1 bunch carrots, sliced
  1. preheat your oven to 400?, and heat the oil in a skillet to medium-high heat, meanwhile, have your desired veggies cut (here i used carrots and baby gold potatoes because they can take the heat), and prep the chicken by stuffing the thyme, garlic and half of the lemons in the chicken cavity and tying the legs together with some kitchen twine so they don't fall out. (wouldn't that be tragic?)
  2. rub the chicken with remaining olive oil, and give a good dousing of sea salt and pepper, now you're ready to sear
  3. sear the chicken on all sides until the skin is starting to turn a golden brown (about 7-10 minutes, rotating to sear all sides)
  4. return the chicken to the pan and add your veggies nested all around (drizzle any extra olive oil as needed). cook at 400? for 1 hour or until the skin is a crispy golden brown and the inside temperature of the chicken reaches 180?. let rest for about 10 min before serving
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/easy-skillet-chicken/