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 cast iron skillet chicken is succulent and ready to eat in about thirty minutes.
Skillet Roast chicken can be made on the grill or in the oven. Marinated all day with garlic and lemon, this chicken is ready in 30 minutes.
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!
Table of contents
Things to Know
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.
I did not have piment d'Espelette, a spicy pepper from France, 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.
Additionally, I also deboned this chicken... almost. Please read the directions to find out how.
The key to roasting the chicken in the shortest amount of time is finding the right sized chicken.
A 3 to 3.5 lb chicken is essential to this cooking method.
In Denver it has been hard to find small whole chickens. You don't want to use a giant 5 pound roaster!
Whole Foods has them sometimes but lately I have had the greatest success at finding them at small independent markets.
Skillet Roast chicken can be made on the grill or in the oven. Marinated all day with garlic and lemon, this chicken is ready in 30 minutes.
Questions You Might Have
Removing the wing tips at the first joint is optional. 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. The bird should now be flat on the table and the legs should be pointing away.
Now if you wish the chicken to lie completely flat, please continue! 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.
Brining not only adds flavor, it makes the chicken more moist. I merely salt the chicken about 24 hours ahead of time. Over and under the skin and bottom and top of the chicken. I then place it on a rack in a parchment paper lined pan and place it in the refrigerator to air dry. Do not cover. This will give the skin extra cripness.
Roasting Chicken in Cast Iron Skillet
After brining the chicken overnight combine the marinade ingredients of fresh squeezed lemon juice, olive oil, smoked paprika, oregano, brown sugar, garlic and salt and pepper.
Using a gallon-sized zip lock bag, I place the spatchcocked chicken inside with the marinade. Rub the chicken well with the marinade and then place in the fridge up to 12 hours.
When ready to cook, preheat oven to 450. In a large ovenproof skillet (I like a cast iron skillet but used this Hestan skillet given to me) 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.
Flip the chicken and cook for about 8 minutes more. Total time should be about 25 minutes. Let skilet roast chicken rest for 5 minutes in the pan.
Serving the Roast Chicken
To serve, slice chicken into 8 pieces. Pour escaped juices over chicken and squeeze the lemon over all.
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.
You could even whisk in a knob of butter to make the lemon sauce richer.
Serve with a simple salad or perhaps some roasted asparagus.
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!
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!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Skillet Roast Chicken
- Prep Time: 30 Minutes
- Cook Time: 25 Minutes
- Total Time: 55 Minutes
- Yield: 2-4 Servings 1x
- Category: Main Course
- Method: Stove Top/Baking
- Cuisine: American
Description
Skillet Roast chicken from the Publican, can be made on the grill or in the oven. Juicy, 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.)
Ingredients
- 1 whole chicken (about 3 lbs)
- Kosher Salt or Sea Salt
- 2 ½ T fresh squeezed lemon juice
- ½ c extra virgin olive oil
- 1 T piment d'Espelette or smoked paprika
- 1 T dried oregano
- 1 ½ T brown sugar
- 2 cloves garlic, sliced
- ½ t salt
- ¼ t fresh ground pepper
- 1 lemon, cut in half
Instructions
- Wash and dry the chicken by running under cold water and then drying with a paper towel.
- 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.
- The bird should now be flat on the table and the legs should be pointing away.
- Optional: 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.
- Optional: 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.)
- Season your chicken on both sides, inside and out, with coarse salt. Place in fridge on a wire rack and let air dry 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.
- 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.
- 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.
- 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.
- To serve, slice chicken into 8 pieces. Squeeze lemon over chicken. Pour escaped juices over chicken and squeeze the lemon over all. Serve over fries if you desire!
Notes
Times does not reflect marinating time.
More Chicken Recipes
Honey Glazed Chicken with Olives
Balvinder Ubi says
I have never done a whole chicken in skillet. This looks so juicy and flavorful!
mjskit says
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!
mimi rippee says
I'll take any kind of roast chicken!!! This one is beautiful!
Jeff says
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.
Deb|EastofEdenCooking says
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!
SavoringTime in the Kitchen says
The chicken does look wonderful but the ingredients list makes it even more special. I'll certainly try it soon! Nice skillet too 🙂
Abbe Odenwalder says
It really is delicious!
Lea Ann (Cooking On The Ranch) says
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.
Abbe Odenwalder says
Could not live without my kitchen shears! Thanks Lea Ann!
Denise Browning says
Beautiful chicken dish... as yes, so good to serve with fries.
Liz Berg says
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!!!
Amira says
This sounds a good recipe for roasted chicken. I bet my kids- and me to ne honest- would love this over fries :).
Angie Schneider says
I adore roasted chicken too, but I usually use oven instead of skillet. Have to try your recipe soon. Thanks for sharing, Abbe.
Nammi says
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
Kitchen Riffs says
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.