Pan Fried Roast Chicken

Tamina
27/01/2015
Butter Chicken
11/02/2015

Pan Fried Roast Chicken

Pan Fried Roast Chicken

This is not just a recipe, we are talking roast chicken with two veg, all in the one pot, made with lemon zest and crispy skin. It’s really easy to make even for a trainee (by that I mean even a non-cook like my husband!)  My daughter loves this dish –  it’s so tasty she often confuses it with chicken Tagine, and we all love that dish. I’ll be making that in a later post.

I love this dish and I am sure you will too. Don’t forget you will only be using one pot instead of lots. I like to call this dish chicken in a pot, because sometimes I make it in the summer on a clay chimenea. If I’m feeling really authentic, I’ll knead some Mediterranean round bread and sit by fire on the veranda, filling ourselves up with this succulent chicken!. I love sitting in my beautiful garden, surrounded by honeysuckle and a few friendly bees hard at work.There’s something about mild summer evenings that makes me want to eat roast chicken outside!

You’ll see a hundred or more recipes for roast chicken out there – and although they will all appear similar, this method keeps the chicken really moist with a lovely crispy skin. I do hope you will make this dish and enjoy it just as much as me and my family do – please let me know how you get on – leave me a comment.

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Pan Fried Roast Chicken
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Cuisine Tagine Dishes
Prep Time 30 minutes
Cook Time 1hr 10 mins
Servings
People
Ingredients
Course Main Course
Cuisine Tagine Dishes
Prep Time 30 minutes
Cook Time 1hr 10 mins
Servings
People
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Put the carrots and the onions and the thyme into the base of a lidded oven proof shallow pan. (preferably non-stick) Lay the chicken (breast down) on top of these, and add the potato to the edge of pan, like in the picture.
  2. Sprinkle the grated lemon zest, parsley, bay leaf, salt and pepper on top of the chicken. Now pour the water around the edge but not on top. Crumble the chicken stock and sprinkle this on top of the chicken too. Finally, drizzle some olive oil over the chicken and potatoes.
  3. Cover with the lid, place on the hob and cook on a low heat for 30 mins then turn the chicken over and cook for further 30 min.
  4. Preheat the oven on gas mark 5 (190c), remove the lid and place on the middle shelf to brown the potato and the chicken.
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3 Comments

  1. yumi yumi, the kids did told me that this dish was so delightful…
    kiss

  2. Ruth says:

    What a lovely simple yet really tasty recipe! Tried it yesterday and it was a big hit! Look forward to more like this!

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