If you type Chicken Recipes into a google search, 164,000,000 entries show up. Yet I feel compelled to make it 164,000,001. This is as close as you can get, to that incredibly succulent roast chicken you order at your local bistro. You need this one in your repertoire honey.
One pan to wash up, no exotic ingredients, and a technique that is foolproof.
Now, the tricky part is that you need a cast iron pan. You need to heat it until you think it is going to catch on fire, add some type of oil, then wait until you think that is going to burst into flames. Only then can you add the chicken, not a minute before, okay?
If you do this you will end up with fabulously moist herby chicken, with a beautiful crispy exterior, every time. Perfect.
- 2 large chicken breasts, on the bone with skin intact (approx. 2 lbs total weight)
- 2 Tbs olive oil
- 2 Tbsp fresh chopped rosemary
- 2 Tbsp fresh chopped thyme
- Salt and pepper to taste
- Brussels sprouts for 4, approx. 5-8 per person
Preheat your oven to 400 degrees.
Place chicken breasts on a plate and sprinkle with liberal amounts of salt and pepper, set aside.
Place large cast iron skillet over high heat and heat at least 3-4 mins, or until you see heat shimmering from the surface of the pan.
Now add your olive oil, careful that pan is really hot. Wait until it is again shimmering and maybe even a wisp of smoke is seen.
Now add chicken to pan skin side down. Leave untouched for 3-5 mins over medium-high heat.
Then take a peek, if the chicken is deeply browned and the skin is nice and crispy, you can flip it, if not leave it a bit longer.
After you flip it sprinkle with fresh herbs, scatter the brussels sprouts and a sprinkle of salt, in and around the chicken and place in the pre-heated oven for 30 mins.
If your brussels sprouts are on the small size wait 10 mins then add to chicken.
Remove and let rest, in pan, for another 5 mins.
Carve chicken from bone and serve with the brussels sprouts.
Find more of Pamela’s gluten free recipes at PamelasGlutenFreeRecipes.com.