Roasted Chicken in a FRYPAN! | Chef Jean-Pierre

Name: Roasted Chicken in a FRYPAN! | Chef Jean-Pierre
Total time: 90 min
Ingredients: 1 Whole chicken; 2 tsp Salt; 1 tsp Black pepper; 1 Onion, sliced; 2 Carrot, sliced; 2 stalks Celery, sliced; 1 lb Potato, halved; 3–4 cloves Garlic; 1 Lemon; 4 sprigs Rosemary; 4 sprigs Thyme; 4 tbsp Olive oil; 1 tsp Paprika; 1 dash Hot sauce

By Chef Jean-Pierre · 90 min

Ingredients

Whole chicken1
Salt2 tsp
Black pepper1 tsp
Onion · sliced1
Carrot · sliced2
Celery · sliced2 stalks
Potato · halved1 lb
Garlic3–4 cloves
Lemon1
Rosemary4 sprigs
Thyme4 sprigs
Olive oil4 tbsp
Paprika1 tsp
Hot sauce1 dash

Instructions

Season the chicken with salt and, if you have time, leave it uncovered on a rack in the fridge overnight to dry the skin.
Preheat the oven to 232°C (450°F).
In a large frying pan over medium heat, cook the sliced onion until light golden brown, then set aside.
Tie the chicken. Mix 2 tablespoons of olive oil with salt, paprika and hot sauce, and brush this all over the chicken.
In the same pan over medium heat, add more olive oil and sear the chicken on its side to start the thighs, until light golden brown. Flip it and cook a few more minutes.
Before turning the chicken breast side up, scatter the cooked onion, chopped vegetables, garlic, rosemary and thyme in the pan, seasoned with salt and pepper, and set the chicken breast side up on top.
Roast until the thickest part of the chicken reaches 57°C (135°F). Turn off the oven and leave the chicken in until it reaches 74°C (165°F). Rest before serving.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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