How to Pan-Roast Chicken - Cooks Illustrated

Published September 1, 2002.

A restaurant technique promises superbly crisp skin on roast chicken with just 20 minutes of cooking time. Is it too good to be true?

The Problem

Whole roasted chicken can be great, but for the best results, the bird should be brined, air-dried, and then roasted for about an hour. By the time the chicken is carved and a pan sauce or gravy is made, you've spent hours in the kitchen.

The Goal

To adapt a restaurant method for the home kitchen that would deliver superior skin, shorter preparation time, and a rich, savory pan sauce to boot. We wanted juicy, tender meat, and crispy, flavorful skin--fast.

The Solution

Cut a whole chicken into pieces, then soak in a saltwater solution (or use a Kosher bird). Before roasting the chicken pieces, brown them on both sides in just a teaspoon of oil on the stovetop, then slide the pan into a 450-degree oven to complete the cooking. Use the flavorful pan drippings to make a quick pan sauce.

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