Weeknight Roast Chicken with Thyme Sherry Pan Sauce

I love the pan-roasting method since it leaves behind a great fond (those crusty browned bits) to use in making a yummy pan sauce. In a larger roasting pan, much of the juices would evaporate. Starting at a high temperature, then turning the oven off for the last half of the roasting time, ensures a crispy skin and moist meat.

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

3

servings

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

3

servings

Ingredients

  • 1

    tablespoon kosher salt

  • 1/2

    teaspoon pepper

  • 1

    (3-1/2 to 4-pound) whole chicken, giblets discarded

  • 1

    tablespoon olive oil

  • THYME SHERRY PAN SAUCE

  • 1

    shallot, minced

  • 2

    garlic cloves, minced

  • 2

    teaspoons chopped fresh thyme

  • 1

    cup low-sodium chicken broth

  • 2

    teaspoons Dijon mustard

  • 2

    tablespoons unsalted butter

  • 2

    teaspoons sherry vinegar

  • Pepper

Directions

1. Adjust oven rack to middle position, place 12-inch oven-safe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back. 2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes. 3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce, if using. Carve chicken and serve. 4. While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet using large kitchen spoon, leaving any fond and jus in skillet. 5. Place skillet over medium-high heat, add shallot, garlic, and thyme; cook until softened, about 2 minutes. 6. Stir in chicken broth and mustard, scraping skillet bottom with wooden spoon to loosen fond. Cook until reduced to ¾ cup, about 3 minutes. 7. Off heat, whisk in butter and vinegar. Season with pepper to taste; cover and keep warm. Serve with chicken.

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