Published September 1, 2002.
Could we use a restaurant technique to develop a roasted chicken recipe with just 20 minutes of cooking time? Taking up the challenge, we cut a whole chicken into pieces, then soaked them in a saltwater solution. Before roasting the chicken pieces, we browned them on both sides in just a teaspoon of oil on the stovetop, then slid the pan into a 450-degree oven to complete the cooking. Our pan-roasted chicken recipe produced juicy, tender meat, and crisp, flavorful skin in record time.
Brining the chicken is optional but highly recommended. If you opt not to brine, use a kosher chicken if one is available (kosher chickens are salted during processing and have the moistness and flavor of brined chickens). This recipe requires a 12-inch ovenproof skillet. The handle will be blisteringly hot after being in the oven, so be sure to use a potholder or oven mitt to remove the skillet from the oven and when handling the skillet as you make the sauce. Dry white wine may be substituted for the vermouth.
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