Crispy Pan Roasted Chicken with Garlic, Lemon & Thyme

Cripsy Chicken

In the midst of the Christmas craze I was craving a home cooked meal. Between work, Christmas programs and festivities I hit a wall and decided to hole up at home. I had noticed a chicken dish by Emeril on Good Morning America the week before and for once had everything I needed.

This dish was so simple yet such a great meal. The skin became the perfect crispy and yet the meat was tender and so juicy. It was perfection in 30 minutes.

Crispy Pan-Roasted Chicken with Garlic-Thyme Butter
From the Kitchen of Emeril Lagasse
Servings: 2-4


One 3 1/2- pound chicken, halved, with the breastbone, backbone
and first two digits (tips) of the wings removed
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground white pepper
4 teaspoons olive oil
2 tablespoons unsalted butter, at room temperature
1 teaspoon minced garlic
1 teaspoon fresh thyme leaves


Preheat the oven to 400°F.

Season the chicken halves on both sides with the salt and white
pepper. Set a 12-inch cast-iron skillet over high heat, and when
it is hot, add the olive oil. Swirl the skillet to coat it
evenly, and then lay the seasoned chicken halves, skin side down,
in the skillet. Sear until golden, about 3 minutes.

Transfer the skillet to the oven and roast until the chicken is
nearly cooked through and the skin is crispy, about 17 minutes.
Turn the chicken over and continue to roast, skin side up, until
it is cooked through, 3 to 5 minutes.

While the chicken is roasting, combine the butter with the garlic
and thyme in a small bowl, and stir well to blend.

As soon as the chicken is removed from the oven, spread the
garlic butter over the skin and serve immediately.

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