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Skillet Roast Chicken

Skillet Roast chicken from the Publican, 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.)
Skillet Roast chicken

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 roast chicken recipe, made in a skillet 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, but I have done this and I did it in one of the first recipes I ever posted on this blog. The pictures are not pretty. The recipe is. In this case 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 this. I recommend a great pair of kitchen shears. I couldn’t live without mine. Additionally, I also deboned this chicken… almost. Just read the directions to find out. This really did the trick.

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 liked the smoked version I used as it reminded me a bit of  BBQ chicken. No it doesn’t have a sugary sauce but it does contain several ingredients that make up 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!

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!

Skillet Roast chicken from the Publican, 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.) #roastchicken #chickenrecipes
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 baked this in the oven, though it can be grilled. In fact the chicken at the Publican is made in a wood fired oven. All I can say is I can’t wait until grilling season. This juicy, flavorful chicken is divine!
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:

Skillet Roast chicken from the Publican, 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.) #roastchicken #chickenrecipes

Skillet Roast Chicken

Prep Time 30 MINS
Cook Time 25 MINS
Total Time 55 mins
Yields Yield: 2-4 servings

Skillet Roast chicken from the Publican, 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.)


  • 1 whole chicken (about 3 lbs)
  • Kosher Salt or Sea Salt
  • 2 1/2 T fresh squeezed lemon juice
  • 1/2 c extra virgin olive oil
  • 1 T piment d'Espelette or smoked paprika
  • 1 T dried oregano
  • 1 1/2 T brown sugar
  • 2 cloves garlic, sliced
  • 1/2 t salt
  • 1/4 t fresh ground pepper
  • 1 lemon, cut in half


    1. Wash and dry the chicken by running under cold water and then drying with a paper towel.
    2. This chicken will be a butterflied chicken. Follow these steps and it will be easy peasy! First remove wing tips at the first joint. Now turn the chicken upside down so the breast is on the cutting board. Holding on to the tail and using kitchen shears cut on one side of the spine from top to bottom. Repeat on the other side and proceed to remove the backbone.
    3. The bird should now be flat on the table and the legs should be pointing away. Make a small cut in the white cartilage that runs over the breastbone. Bend both halves of the chicken backward at the cut, which should make the breast bone pop through. Run your thumbs or index finger down both sides of the breastbone and pull to separate it from the meat. Pull the breast bone out or use your knife to loosen any remaining bone.
    4. Finally with the tip of your knife, make a slit along each thighbone to the knee joint. Use your fingers to move the flesh away from the bone and pull the bone out. (I skipped this step.)
    5. Season your chicken on both sides with salt. Cover with plastic wrap and let sit in the fridge overnight. I didn’t have time for this overnight so I just let it sit for a few hours. However I have done this and it makes for a fine chicken.
    6. The next morning combine all marinade ingredients except the whole lemon) in bowl. Toss the chicken and marinade together and rub the marinade into the flesh. Let sit for at least 1 hour and up to 12. If sitting for more than 1 hour, place back in fridge. Remove chicken from fridge about 1 hour before cooking.
    7. When ready to cook, preheat oven to 450. In a large ovenproof skillet add enough olive oil to coat the bottom of the skillet. Heat over high heat until the oil smokes. Place the chicken skin side down in the pan and turn heat down to medium. Cook until a gold crust forms, about 5 minutes. Transfer the pan to the oven without flipping the chicken over and cook for 10 more minutes.
    8. Flip the chicken and cook for about 8 minutes more. Total time should be about 25 minutes. Let chicken rest for 5 minutes in the pan.
    9. To serve, slice chicken into 8 pieces.  Pour escaped juices overc hicken and squeeze the lemon over all. Serve over fries if you desire!


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  1. Reply
    Kitchen Riffs
    February 15, 2018 at 11:37 pm

    Congrats on your winnings! And speaking of which, this recipe definitely is a winner. Love roast chicken, and skillet-roasting is easy and tasty. Fries would be good with this for sure, but I'm liking the pappardelle, too. Good stuff — thanks.

  2. Reply
    February 16, 2018 at 4:45 am

    oh yumm…. I love roast chicken , this seems like a nice recipe to try, sure to be a winner with my boys. have a nice weekend

  3. Reply
    Angie Schneider
    February 16, 2018 at 5:57 am

    I adore roasted chicken too, but I usually use oven instead of skillet. Have to try your recipe soon. Thanks for sharing, Abbe.

  4. Reply
    February 16, 2018 at 6:30 am

    This sounds a good recipe for roasted chicken. I bet my kids- and me to ne honest- would love this over fries :).

  5. Reply
    Liz Berg
    February 16, 2018 at 11:12 am

    YUM! I needed more chicken recipes!!! I try to get suggestions from Bill, but the answer is usually one of the same 3 dishes. I salt my turkey, steaks, and prime rib at least 24 hours before cooking, but I need to do this with my whole chickens, too. Have a great weekend, Abbe. xo
    P.S. Fun win!!!

  6. Reply
    Denise Browning
    February 16, 2018 at 1:35 pm

    Beautiful chicken dish… as yes, so good to serve with fries.

  7. Reply
    Lea Ann (Cooking On The Ranch)
    February 16, 2018 at 2:13 pm

    I'll take mine with fries please. Well, I guess I'll dig out the kitchen shears and give this a try. We fabricated many a chicken at cooking school, but I've never deboned. Your instructions sound easy to follow. This looks gorgeously delicious Abbe. And I happen to like the photos with that dark pan.

    • Reply
      Abbe Odenwalder
      February 17, 2018 at 4:43 am

      Could not live without my kitchen shears! Thanks Lea Ann!

  8. Reply
    SavoringTime in the Kitchen
    February 16, 2018 at 3:19 pm

    The chicken does look wonderful but the ingredients list makes it even more special. I'll certainly try it soon! Nice skillet too 🙂

  9. Reply
    February 16, 2018 at 6:47 pm

    Chicken is often on our dinner menu so this flavorful recipe has caught my attention! Cooking with quality cookware makes such a difference. That skillet is a beauty!

  10. Reply
    February 17, 2018 at 4:54 pm

    Good lord, I LOVE Publican. I go there as often as I can. In fact, my husband and I were mulling over places to go tonight. Maybe I'll suggest Publican, and if I do, I'll have this chicken and give you a full report! Thanks for the recipe; if it's anything like their food, it's out-of-this-world fantastic.

  11. Reply
    mimi rippee
    February 17, 2018 at 10:34 pm

    I'll take any kind of roast chicken!!! This one is beautiful!

  12. Reply
    February 23, 2018 at 3:59 am

    Oh how I love roast chicken, but it usually takes forever. Thanks for offering up an easy and delicious roast chicken. This is a keeper!

  13. Reply
    Balvinder Ubi
    February 27, 2018 at 10:05 pm

    I have never done a whole chicken in skillet. This looks so juicy and flavorful!

  14. Leave a Reply