One-Hour Broiled Chicken and Pan Sauce
Why This Recipe Works
We found that the key to getting a whole chicken on the table in about an hour was broiling, not roasting. Butterflying the chicken kept it flat so that it cooked evenly under the intense direct heat, and it also helped speed up cooking. Piercing the skin at ¾-inch intervals helped the fat render and created an escape route for steam that would otherwise make the skin bubble up toward the broiler and burn. To get the delicate white meat to finish cooking at the same time as the dark meat, we used a two-pronged approach: A preheated skillet jump-started the cooking of the leg quarters, and starting that skillet under a cold broiler slowed down the cooking of the breasts. Because the broiler’s heat is more intense than that of the oven, carryover cooking has a bigger impact. To account for this, we pulled the chicken from the oven when the breast meat reached 155 degrees instead of 160 degrees (the temperature we’d normally target when roasting a chicken). Finally, the simple addition of garlic and thyme sprigs to the hot pan drippings created a flavorful sauce with almost no work.