Skillet Roast Chicken


May 18, 2013 by Lauren

Skillet Roasted Chicken 8A good, brown, roast chicken is a delightful thing.  But it takes a couple hours, a hot oven and if you’re like me you end up with moist drumsticks but dry breast meat.  Most nights I get home and need to get dinner rolling asap — I don’t think that should mean I have to relegate roasting chicken to weekends.  This made the process quite simple, very delicious and came with a dressing (drizzle, sauce, whatever) that is crisp and delicious.  Don’t skimp on buying the fresh thyme, it’s definitely worth it, and I think you’ll get to get very familiar with it and maybe find some new uses for it.


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Skillet Roast Chicken

Active Cook Time: 40 minutes
Recipe Adapted From: America’s Test Kitchen: 30 Minute Suppers 
  • 3 medium red skin potatoes, cut into wedges
  • 4 bone-in, skin-on chicken breasts
  • 3 garlic cloves, minced
  • 1 teaspoon grated lemon zest
  • 4 teaspoons lemon juice
  • 2 teaspoons minced fresh thyme
  • Extra virgin olive oil
  • Salt and pepper
  1. Preheat the oven to 450 degrees.  Toss the potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt and 1/2 teaspoon of pepper in a microwave-safe bowl.  Cover with saran wrap and microwave on high until slightly softened, 4-6 minutes.
  2. Meanwhile, season the chicken breasts with salt and pepper. Heat 1 tablespoon oil in a pan over medium high heat.  Wait until the pan is quite hot, then place the chicken breasts in, skin side down.  Cook for about 4 minutes — time is not important here, cook until the skin is very golden.  Cook on other side another 4 minutes.
  3. Place the breasts, skin side up, in a pan and place in the oven until they reach 160 degrees.  15-20 minutes depending on breast size.  Pull out of the oven and cover with tin foil to rest when completed cooking.
  4. When the chicken has about 5 minutes left, whisk together the garlic cloves, 1 tablespoon of olive oil, lemon zest, lemon juice and thyme.
  5. Reheat the pan you used for the chicken to medium high, add another tablespoon of olive oil.  Once hot, place the potatoes in the pan and cook until browned on all sides, about 8 minutes.  Don’t turn too often as getting the golden edges on the potatoes is important.  Remove the potatoes from the pan for serving.
  6. Pour whisked sauce into the pan and scrape up any brown bits, cook for about 1 minute and remove from the heat.  Pour the mixture over the chicken and potatoes and serve.

Once you put that sauce in the pan you’ll know you’ve done something right.  The kitchen starts to smell glorious.  You can make the potatoes before the chicken is done and go get ready for guests, then do a quick topping and serve.

1 comment »

  1. […] Skillet Roasted Chicken Breasts — These guys are so easy.  I feel like I get all the satisfaction out of a roast chicken but with less mess, smaller portion sizes, and that ridiculous thyme and lemon dressing.  I’m in. […]

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