Oven Roasted Chicken

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bone-in chicken with skin

1 tbsp butter for each pound of chicken

1 tbsp oil for each pound of chicken

salt and pepper or seasonings of your choice


1. Use an oven-safe skillet with high, straight sides. Move your oven rack to the middle or lower-middle position. Preheat the oven to 450 degrees. Heat the butter and olive oil in the skillet on top of the stove over medium-high heat.

2. Place the chicken, skin side down, into the pan on the stove top. Brown them without disturbing for a few minutes. Turn them over with tongs so that the skin is on top and move the pan to the oven.

3. Do not cover the pan; the skin will continue to crisp in the oven. Cook for about 15 minutes in the oven. Flip them so the skin side is down again. After another 15 minutes (sooner if the parts are small), check for doneness.

4. Meat thermometer should read 160 degrees when chicken is done. If not done, flip the chicken again and continue cooking. Remove any parts as the get done. Smaller parts will take less time. Usually even the largest pieces are done by the 45 minute mark. If you have issues with your oven smoking, trying a lower temperature. It will take a bit longer to cook but have the same outcome.

Bon Appetit!

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