Chicken Finished in the Oven

A Cast Iron Skillet works well

This is more of a technique than a recipe.  But it works very well, and has become my go-to way to make chicken.

We like dark meat, but it works equally well with white meat.

---Barbara

Chicken Finished in the Oven

Serves 2 

1 chicken part per person, bone in, your choice of white or dark meat
olive oil
salt and pepper


A  couple hours before dinner, remove the chicken from the store bought packaging, and dry it off with paper towels. And cut away and excess skin.  You want to leave a little skin for crispness, but you want to remove as much fat you can.   (I put all packaging, extra skin, and paper towels in a plastic bag, then freeze it until time to discard with the weekly trash.)

Place the dried chicken in one layer on a plate, and put it back in the refrigerator to air dry.  Don't let the chicken or pan come in contact with other stuff in the fridge, for sanitary reasons.

Preheat the oven to 350 degrees.

Prepare the veggies and/or potatoes you are going to roast along with the chicken.  We like Brussels sprouts.  And small fingerling potatoes with garlic and thyme.

Before cooking, remove the chicken and salt and pepper both sides very well.  This is a very important step.  Don't skip it.

Heat up your cast iron skillet, or if you don't have, an ovenproof skillet, until very hot.  Add a little olive oil, then place your chicken skin-side down.

Don't touch it for 5 -10 minutes,  until it browns.  It will start to spit.  Have your fan on.  Tongs ready.  Then flip it over, and cook for another 3- to 5 minutes.

Using a hot pad, carefully move the pan with the chicken in it to the oven and continue to roast for another 1/2 hour to 45 minutes or until cooked through.

If for some reason, the top of the chicken is not browned enough, I turn on the broiler and brown it that way.  Takes only a few minutes.  Watch carefully.  The oil will splatter, and the skin will brown quickly.

Remove chicken and companion veggies and serve.

---Barbara