Pan-Roasted Mediterranean Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
Pan-Roasted Mediterranean Chicken
Description
The technique begins by deboning a whole chicken into two boneless halves, allowing even cooking. After seasoning, the chicken is pan-seared over high heat with a mix of olive oil and butter that crisps the skin while rendering fat. The pan is filled with complementary Mediterranean aromatics including halved lemons, shaved fennel, fresh rosemary sprigs, chives, oil-cured olives and fresh baby tomatoes. Chicken stock is added to braise and infuse flavor while maintaining moisture during roasting.
Cooking finishes in a preheated 200° C (400° F) oven for about 12 minutes or until the internal temperature reaches 68°-71° C, ensuring the chicken stays moist while fully cooked. The buttery pan sauce and roasted ingredients blend to provide a rich accompaniment to the tender meat.
This dish highlights the harmony of crisp skin, juicy flesh, and Mediterranean herbal notes suitable for a refined main course.
Ingredients
- 1 chicken all natural, whole
- 1 lemon halved
- 1 fennel shaved, head
- 2 rosemary sprigs
- 6 chives fresh
- 1/2 cup olives oil cured
- Baby tomatoes fresh
- olive oil extra virgin
- butter unsalted
- 3 cloves garlic
- 1 cup chicken stock fresh roasted
Instructions
- Debone the chicken to yield 2 perfectly boneless halves. Use the chicken bones to make your chicken stock.
- Salt and pepper the chicken and set aside.
- Place a pan on an outdoor burner, unless you are fortunate enough to have a killer exhaust system in your kitchen.
- When the pan is smoking hot, add some olive oil and butter. The butter will burn fairly quickly so act fast, being careful not to splash the hot fats. Also, ensure that you have enough fat in the pan so the skin will effectively fry and crisp up.
- When the chicken is nice and browned, and the skin is crispy, turn over. As you are doing this, add the rest of the ingredients, with lemons face-down in the fat, and after 30 seconds, place the chicken halves on top of the other ingredients (except for the tomatoes).
- Add the chicken stock, and top with some butter pats.
- Place in a 200° C (400° F) oven for approximately 12 minutes or until the internal temperature of the thickest part of the chicken is 68°-71° C (155°-160° F).
***Very Important Note – chicken must be cooked to 74° C (165° F), but if you pull it off at 71°C (160°F), the carryover cooking will take it up to the appropriate temperature, so you’ll be fine.
Notes
User Reviews
Overall Rating
4.9
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