Best 2 Skillet Herb Roasted Chicken Recipes

Skillet herb roasted chicken is an easy and flavorful dish that is perfect for a weeknight meal. The chicken is cooked in a skillet with olive oil, herbs, and seasoning, resulting in a tender, moist, and flavorful dish. The addition of vegetables such as potatoes, carrots, and onions makes this a complete and well-rounded meal. With minimal preparation and cooking time, this recipe is sure to become a family favorite.

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SKILLET-ROASTED CHICKEN WITH FARRO AND HERB PISTOU

Skillet-Roasted Chicken with Farro and Herb Pistou image

Provided by Sean Brock

Categories Chicken Herb Poach Roast Dinner Fall Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2-4 servings

Number Of Ingredients 15

Ingredients

1/3 cup extra-virgin olive oil plus more for drizzling
3 tablespoons chopped fresh chives, divided
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh chervil
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh tarragon
2 garlic cloves, finely chopped
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper
1 2 1/2-3-pound chicken, halved, backbone removed
2 1/2 teaspoons kosher salt
2 tablespoons vegetable oil
Farro with Acorn Squash and Kale
Herb Pistou
1 lemon, halved

Steps:

Whisk 1/3 cup olive oil, 1 tablespoon chives, and next 7 ingredients in a medium bowl. Divide marinade between 2 (gallon-size) resealable plastic freezer bags. Season chicken with 2 1/2 teaspoons salt; place 1 chicken half in each bag. Seal bags, releasing excess air. Chill overnight.
Place bags side by side in a large pot. Add cold water to cover by 2". Heat water over medium heat until an instant-read thermometer registers 150°F. Turn off heat, cover, and poach chicken for 50 minutes. Transfer bags to a large bowl of ice water to cool, about 15 minutes. Remove chicken from bags; pat dry.
Preheat oven to 450°F. Heat vegetable oil in a large cast-iron skillet over high heat. Add chicken halves, skin side down, so chicken sits against sides of pan. Cook, moving chicken occasionally for even cooking, until skin is browned all over. Flip chicken and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 15 minutes. Let rest for 10 minutes.
To serve, divide Farro with Acorn Squash and Kale among plates. Place chicken on top of farro. Drizzle 1/4 cup Herb Pistou around farro. Drizzle 1 teaspoon extra-virgin olive oil over each plate. Squeeze lemon halves over chicken. Sprinkle 2 tablespoons chives over.

SKILLET HERB ROASTED CHICKEN

Skillet Herb Roasted Chicken image

Simple and lovely meal with a side salad of Bibb lettuce [or field greens], cucumbers and sliced oranges.

Provided by Terrie Hoelscher

Categories Roasts

Time 30m

Number Of Ingredients 10

Ingredients

2 Tbsp all purpose flour
1/4 tsp ground sage
1/4 tsp dried thyme leaves, crushed
4 skinless, boneless chicken breast halves or 8 skinless, boneless chicken thighs
2 Tbsp butter
1/2 c shitake mushrooms, sautee'd
1 can(s) cream of chicken soup, fat-free, low sodium
1/2 c water
4 c cooked hot rice
2 Tbsp sliced green onions [scallions], green tops and all

Steps:

1. Mix flour, sage, and thyme on a plate. Tenderize chx. breasts a little bit with a meat mallet, then dredge chicken in this flour mixture.
2. In a medium skillet over medium heat, melt the butter. Add chicken and cook about 7 or 8 minutes per side, or until chicken is nicely browned and no longer pink. Remove to a plate, and keep chicken warm. Lightly saute' the shitake mushrooms in the butter that's left in the pan. Only a few minutes will do it. Transfer to the plate w/ the chicken.
3. Add soup and water to the skillet. Reduce heat to low and heat thoroughly.
4. Chop green onions and set aside. Place one cup of hot, prepared rice on each plate, and top with one chx. breast or two chx. thighs. Pour sauce over chicken, and garnish with sautee'd shitake mushrooms and sliced green onion.

Tips:

Choose the right chicken: For the best results, choose a whole chicken that is between 3 and 4 pounds. A larger chicken will take longer to cook and may not brown evenly.
Pat the chicken dry: Before roasting the chicken, pat it dry with paper towels. This will help the skin crisp up.
Season the chicken generously: Season the chicken inside and out with salt, pepper, and your favorite herbs. You can also add a little olive oil or melted butter to the skin.
Roast the chicken at a high temperature: Roast the chicken at 425 degrees Fahrenheit for 15-20 minutes, then reduce the temperature to 375 degrees Fahrenheit and continue roasting for another 45-60 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
Let the chicken rest before carving: Once the chicken is cooked, let it rest for 10-15 minutes before carving. This will help the juices redistribute throughout the meat.

Conclusion:

Skillet herb roasted chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients and a little bit of time, you can create a flavorful and juicy chicken that your whole family will love. So next time you're looking for a quick and easy dinner option, give skillet herb roasted chicken a try. You won't be disappointed!

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