BROILED CHICKEN W/ PAN SAUCE (1 hour)

By LindaW1955

If your broiler has multiple settings, choose the highest one. This recipe requires a broiler-safe skillet. In step 3, if the skin is dark golden brown but the breast has not yet reached 155 degrees, cover the chicken with aluminum foil and continue to broil. Monitor the temperature of the chicken carefully during the final 10 minutes of cooking, because it can quickly overcook. Do not attempt this recipe with a drawer broiler.

Ingredients

• 1 (4-pound) whole chicken, giblets discarded
• 1 1/2 teaspoons vegetable oil
• Kosher salt and pepper
• 4 sprigs fresh thyme
• 1 garlic clove, peeled and crushed
• Lemon wedges

Details

Servings 4
Preparation time 10mins
Cooking time 60mins
Adapted from cooksillustrated.com

Preparation

Step 1

1. Adjust oven rack 12 to 13 inches from broiler element (do not preheat broiler). Place chicken breast side down on cutting board. Using kitchen shears, cut through bones on either side of backbone. Trim off any excess fat and skin and discard backbone. Flip chicken over and press on breastbone to flatten. Using tip of paring knife, poke holes through skin over entire surface of chicken, spacing them approximately 3/4 inch apart.

2. Rub 1/2 teaspoon oil over skin and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Flip chicken over, sprinkle bone side with 1/2 teaspoon salt, and season with pepper. Tie legs together with kitchen twine and tuck wings under breasts.

3. Heat remaining 1 teaspoon oil in broiler-safe 12-inch skillet over high heat until just smoking. Place chicken in skillet, skin side up, and transfer to oven, positioning skillet as close to center of oven as handle allows (turn handle so it points toward one of oven’s front corners.) Turn on broiler and broil chicken for 25 minutes. Rotate skillet by moving handle to opposite front corner of oven and continue to broil until skin is dark golden brown and thickest part of breast registers 155 degrees, 20 to 30 minutes longer.

4. Transfer chicken to carving board and let rest, uncovered, for 15 minutes. While chicken rests, stir thyme sprigs and garlic into juices in pan and let stand for 10 minutes.

5. Using spoon, skim fat from surface of pan juices. Carve chicken and transfer any accumulated juices to pan. Strain sauce through fine-mesh strainer and season with salt and pepper to taste. Serve chicken, passing pan sauce and lemon wedges separately.