Whole Roasted Skillet Chicken
Serves
4
Total Time
2hrs 10mins
Calories
259
This whole roasted chicken is a great example of how Sunday meal prep can set you up for an awesome week ahead! This dish is best served with roast vegetables.
- Whole chicken1
- Butter3 tablespoons
- Garlic clove1
- Fresh parsley30 gchopped
- Dill30 gchopped
- Salt1 tablespoon
- Black pepper1 tablespoon
- Salt & pepper1 pinch
- Apple cider vinegar3 tablespoons
- Chicken stock120 ml
- Water120 ml
- Dijon mustard1 tablespoon
Ingredients
- 1. After removing the chicken from the package, pat it dry with a paper towel
- 2. Now, preheat your oven to 350F (175°C)
- 3. Add butter, garlic clove, fresh parsley, dill, salt and black pepper to a clean saucepan
- 4. Once the butter has melted, give the mixture a stir and remove from the heat
- 5. Stuff two thirds of butter into chicken
- 6. Rub the rest of butter onto chicken until coated
- 7. Sprinkle with salt & pepper
- 8. Place the chicken into an oven-safe skillet and place into the preheated oven
- 9. Roast - 1 hr 30 min, 175°C
- 10. Once the chicken is done, remove the skillet from the oven and move the chicken from the skillet onto a cutting board
- 11. Allow the chicken to rest for 10-15 minutes
- 12. To make the pan jus aka gravy, heat the accumulated juices in the skillet on the stove top on medium-high heat
- 13. Once it is at a simmer, add the apple cider vinegar, chicken stock and water
- 14. Using a whisk, gently scrape any bits from the bottom of the skillet and mix the gravy
- 15. Allow it to simmer for 10 minutes
- 16. Then add the dijon mustard and more stock or water
- 17. Let is simmer for another 10-15 minutes until it has reduced and thickened
- 18. After the chicken had some time to rest, grab a sharp chef's knife and cut the chicken into portions. Start by cutting the legs and wings off, then the breasts and any other meat that is still attached
- 19. Plate yourself some chicken, vegetables and spoon over the yummy pan jus!
Method
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