Skillet Roast Chicken with Lemon

Skillet Roast chicken from the Publican in Chicago, can be made on the grill, or in the oven. Juicy and lemony and full of garlic, oregano and smoked paprika, this chicken is succulent and ready to eat in about thirty minutes. (Not including time to marinate.)

This skillet roast chicken infused with fresh lemon juice, smoked paprika, garlic and oregano is one of the best I’ve ever made. Made famous by the Publican in Chicago, this flavorful chicken deserves its billing. Now honestly I’ve never had the roast chicken at the Publican because I’ve never been there for dinner. Yes, I did eat brunch there and one day would love to go back and eat chicken, but in the meantime this skillet roast chicken recipe, will have to suffice. I discovered this gem online at this fun site that only reviews cookbooks. Would I love this job!

This chicken recipe follows the technique of Judy Rodgers who salts the chicken  a full day ahead of roasting. I did not do this because I did not plan my time well so I salted the chicken in the morning, after spatchcocking and deboning the bird. Spatchcocking saves so much baking time, that it is well worth it to learn how to do. It requires a great pair of kitchen shears which I couldn’t live without. Additionally, I also deboned this chicken… almost. Please read the directions to find out how.

Skillet Roast Chicken Sauce

Though many skillet roasted chickens often have a lemon sauce, this one makes its own. By marinading the bird in lemon, garlic and herbs this chicken shines simply. If you would like more of a sauce, rather than just the juice that emerges from the skillet roasted chicken, just boil the marinade down a bit and you will have a deliciously flavored lemony sauce. Personally I think you are fine without it.

Last but not least, I did not have piment d’Espelette so I subbed in smoked paprika. A better choice would have been to use a hot paprika sans smoke. I did like the smoked version as it reminded me a bit of  BBQ chicken. No, it doesn’t have a sugary sauce but it does contain several ingredients that are in bbq sauce. With so few ingredients this chicken truly shines.

Apparently the Publican serves this glorious bird over French fries. I would venture there solely for this reason, but alas I am in Denver and The Publican is in Chicago. In any case I did not fry French fries, but if you want to this French fry recipe is perfect. And so are the mussels. No, I served this chicken with pappardelle. And that was just fine. But next time I promise there will be fries!

What skillet should I roast the chicken in?

This post would be incomplete if I didn’t mention the skillet I cooked this bird in. I actually won this 12″ pan in a Hestan sponsored contest. I love this big beautiful skillet even though it’s shininess, makes it hard to get good photos! I’ve mentioned Hestan before and their grand cookware makes cooking easy. From cooktop to oven, this skillet works! However no need for a Hestan skillet. A cast iron skillet would be just fine!

Believe it or not this chicken is ready in about 30 minutes. Of course that doesn’t include salting or marinating, but is the actual cook time. I cooked this bird in the oven, though it can also be grilled. The chicken at the Publican is made in a wood fired oven. I can’t wait to try this on the grill with a hint of oak. I think the smoke would add even more flavor. But regardless. This is one fine skillet roasted chicken!

 

Here’s some more great chicken recipes:

The Best Baked Chicken Legs from Bless this Mess

Easy Honey Garlic Baked Chicken from The Cookie Rookie

Baked Chicken Salad from A Family Feast

And A Few More:

Honey Glazed Chicken

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