Pan-Roasted Deboned Half Chicken with Garlic-Thyme Butter and Delicious Pan Sauce
When it comes to creating a perfectly crispy yet tender chicken dish, pan-roasting is a go-to method that delivers impressive results. This pan-roasted deboned half chicken recipe combines the richness of garlic-thyme butter basting with a flavorful pan sauce made from the chicken's own drippings. The result is a succulent chicken with crispy skin, bursting with flavor in every bite. Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner, this recipe is sure to impress.
Ingredients
- 1 Deboned half chicken (breast, thigh, and leg)
- 2 tbsp High heat oil (such as canola, avocado, or grapeseed oil)
- Salt and pepper, to taste
- 3 tbsp Butter
- 4-5 Garlic cloves, skin on, crushed
- 1 Bunch Fresh thyme
- 1 Cup Vegetable or chicken stock
- 1 tbsp Worcestershire sauce
- 1 tbsp Flour mixed with 1/2 cup water (to create a slurry)
- Juice of half a lemon
Instructions
- Debone the Chicken:If your chicken isn’t already deboned, carefully remove the bones while keeping the skin intact. You’ll want the chicken to lay flat in the pan for even cooking.
- Season the Chicken:Lightly salt the skin side of the chicken to draw out moisture, helping to achieve that golden, crispy skin. Salt and pepper the other side
- Pan-Sear the Chicken:Preheat your oven to 450°F (230°C).Heat a skillet (preferably cast iron or stainless steel and oven-safe) over medium-low heat. Add the high heat oil.Place the chicken skin side down in the skillet and cook for 10-15 minutes. Adjust the heat to maintain a gentle sizzle without burning the skin. The goal is to render the fat and crisp the skin slowly.
- Finish in the Oven:Once the skin is golden brown and crispy, transfer the skillet to the preheated oven. Let the chicken roast at 450°F for 12-15 minutes until the internal temperature reaches 165°F (74°C).
- Butter-Baste the Chicken:Remove the skillet from the oven and return it to the stovetop over medium-low heat.Add the butter, crushed garlic cloves, and fresh thyme to the pan.Tilt the pan slightly and use a spoon to baste the chicken with the melted garlic-thyme butter. Continue basting for 2-3 minutes to infuse the chicken with the rich flavors.
- Rest the Chicken:Remove the chicken from the pan and let it rest on a cutting board. Resting allows the juices to redistribute, keeping the meat moist and tender.
- Prepare the Pan Sauce:Keep the skillet on the stovetop over medium-low heat.Pour in the vegetable or chicken stock and use a metal spatula or tongs to scrape up any browned bits stuck to the bottom of the pan. These bits are packed with flavor!Add the flour-water mixture (slurry) to the pan and whisk continuously for 1-2 minutes until the sauce starts to thicken.Stir in 1 tbsp Worcestershire sauce and season with salt and pepper to taste.Continue whisking until the sauce reaches your desired consistency.Finish the sauce by adding the juice of half a lemon. This adds a bright, tangy note that balances the richness of the dish.
- Serve the Chicken:Slice the rested chicken into portions and place them on a serving plate.Drizzle the chicken with the pan sauce, making sure to cover each slice with the glossy, flavorful sauce.This pan-roasted deboned half chicken is a perfect blend of crispiness and tenderness, with a buttery, aromatic finish. The rich pan sauce ties everything together, making each bite a delicious experience. Serve it alongside roasted vegetables or a light salad for a complete meal that’s sure to impress. Enjoy!