Skillet-Roasted Chicken with Burnt Shallot Jus

Ingredients

• 1 whole chicken (About 4 pounds, giblets removed and patted dry)
• 8 shallots (About 8 ounces total, peeled and halved lengthwise)
• 1 head garlic (Separated into cloves and lightly crushed or peeled)
• 2 tbsp extra-virgin olive oil (For coating the chicken and aromatics)
• kosher salt (To season the chicken and aromatics)
• black pepper (Freshly ground, to taste)
• 1 cup water (For the pan jus)
• 2 tbsp lemon juice (Added to brighten the jus)
• 2 tbsp unsalted butter (Whisked into the finished jus)

Steps

1. 1

   Remove the chicken from its packaging, discard the giblets, and pat the bird thoroughly dry with paper towels. Season it generously inside and out with kosher salt and black pepper. Let it stand while the oven and skillet heat so the seasoning can begin to penetrate.

2. 2

   Place a 12-inch cast-iron or other heavy oven-safe skillet, without any food in it, in the oven. Set the oven to 450°F (230°C) and allow the skillet to heat as the oven preheats. Do not use a nonstick skillet, even if it is labeled oven-safe.

3. 3

   Prepare the shallots and garlic. Peel and halve the shallots lengthwise, and separate the garlic into cloves. Toss them with the olive oil, then season lightly with salt and pepper.

4. 4

   When the oven and skillet are fully hot, carefully remove the skillet using oven mitts. Arrange the shallots and garlic in an even layer in the bottom of the skillet.

5. 5

   Set the seasoned chicken breast-side up directly on top of the shallots and garlic. The bird should rest securely over the aromatics, which will roast underneath it and collect the chicken juices.

6. 6

   Return the skillet to the oven and roast at 450°F (230°C) until the skin is deeply browned and crisp and the thickest part of the breast reaches about 160°F (71°C), approximately 50 to 60 minutes. Continue roasting until the thickest part of the thigh reaches at least 175°F (80°C), if needed.

7. 7

   Transfer the chicken to a carving board and tent it loosely with foil. Let it rest for 20 to 30 minutes. Leave the shallots, garlic, and rendered juices in the hot skillet.

8. 8

   While the chicken rests, carefully place the hot skillet on the stovetop. Pour in the water and lemon juice, scraping the browned bits from the bottom with a wooden spoon. The skillet handle will be extremely hot; keep it covered with a potholder or mitt.

9. 9

   Bring the liquid to a simmer over medium heat and cook until the shallots and garlic have released their flavor and the liquid has reduced slightly, about 5 minutes. Crush some of the softened garlic and shallot into the liquid to enrich the jus, while leaving some larger pieces intact.

10. 10

    Remove the skillet from the heat and whisk in the butter until incorporated. Taste the jus and adjust the salt, pepper, or lemon juice as needed.

11. 11

    Carve the rested chicken into serving pieces. Spoon the burnt shallot jus and roasted aromatics over and around the chicken, and serve immediately.

Notes

The available page excerpt is truncated behind a membership requirement and does not provide the original ingredient list or full method. Quantities and several jus ingredients above are cautious culinary reconstructions from the dish description, not verified transcription. Use a 12-inch oven-safe skillet; cast iron is preferred. Never use nonstick at 450°F, and handle the skillet with a potholder because the handle will be blisteringly hot.

Nutrition per serving

• main
• roasted
• oven-roasted
• chicken
• one-pan
• cast-iron
• gluten-free
• high-protein