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How to Make Whole Chicken In a Pan - A Step-by-Step Guide

Whole chicken in a pan is a classic and simple recipe that never fails to impress. It's a perfect dish for a cozy family dinner or a special occasion. The juicy and tender meat, crispy skin, and aromatic herbs and spices make this dish a whole new level of deliciousness. Plus, it's incredibly easy to prepare, requiring just a few basic ingredients and minimal effort.

One of the best things about making whole chicken in a pan is that it's incredibly versatile. You can customize the sea...

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Ingredients

  • 1 whole fryer chicken, 3 to 4 pounds
  • 1 tablespoon dried sage, crumbled
  • salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 1 cooked chicken

  • Place the chicken breast-side down on a cutting board. With a poultry shears or sharp knife, make two vertical cuts about 1 1/2 inch apart on each side of the backbone, all the way from the neck to the tail. Cut through the bones, and remove the backbone and tail. Open up the chicken so it lays flat.
  • With the chicken still breast side down, use your sharp knife to slice through the cartilage at the top of the breast bone, working from the inside of the chicken. Hold the chicken in your two hands, and bend it backwards to make the breastbone pop out; pull out the breastbone and the cartilage. Use your knife to slice out the ribs from the inside, if you desire. Try not to cut through the skin.
  • In a small bowl, mix the sage, salt, and black pepper. Use your fingers to rub the sage mixture all over the inside and outside of the chicken, and push the seasonings under the skin as well.
  • Melt butter with olive oil in a 12-inch heavy skillet over medium-high heat. Have a second heavy skillet (such as a cast-iron skillet) or a heavy Dutch oven ready for flattening the chicken. (If you don't have either of those things, wrap a brick in aluminum foil.) When the oil and butter just begin to give off wisps of smoke, place the chicken into the skillet, skin side down and flat. The "knees" of the chicken legs should point towards each other so the legs are flat. Place a piece of aluminum foil on top of the chicken, and weight it down with the heavy skillet or Dutch oven to press the chicken down as it cooks.
  • Cook the chicken until the skin is crisp and browned, 12 to 15 minutes; carefully remove the weight and foil, and turn the chicken over so the opened-up side is down. Replace the foil and weight, and cook the chicken until the juices run clear and the meat is no longer pink at the bone, about 15 more minutes. An instant-read thermometer inserted into thigh meat, not touching bone, should read at least 160 degrees F (70 degrees C).

    • Nutrition

    697 cal.

    • Total Fat: 45g
    • Saturated Fat: 13g
    • Cholesterol: 226mg
    • Sodium: 230mg
    • Total Carbohydrate: 0g
    • Dietary Fiber: 0g
    • Protein: 69g
    • Vitamin C: 0mg
    • Calcium: 44mg
    • Iron: 4mg
    • Potassium: 612mg

    Categories

    Roasted recipes
    Grilled recipes
    Fried recipes
    Baked recipes
    Braised recipes