How to Cook: Pan-Roasted Chicken

Several years ago, I listened to a cooking presentation given by Terry Conlan, Executive Chef of Lake Austin Spa. He told us that we should always cook chicken with the skin on, then remove it before eating. The amount of added fat would be negligible, he said, but the improvement in taste and texture would be significant. I think it took me five years to finally come to accept this, but he’s absolutely right.

I prefer chicken breasts, but I’m sure that you can use this method to cook the chicken parts of your choosing. And best of all, the entire process takes less than 45 minutes from fridge to plate.


  • Bone-in, skin-on chicken breasts
  • Olive oil
  • Kosher salt
  • Freshly ground pepper


Adjust your oven rack to the lowest position and preheat to 450.

Pat the chicken dry with paper towels and season with salt and pepper. Add 1 Tbsp oil to a heavy skillet over medium-high heat, until the oil begins to show signs of wispy smoke.

Cook chicken skin-side down for 5 minutes. Do not touch the chicken during this time. Flip to the other side and marvel at the golden-brown skin. Cook on the stove for 5 more minutes, then transfer the skillet to the oven. Roast until chicken registers 160 on a digital meat thermometer, 12-15 minutes more.

Remove the chicken to a plate, drape loosely with foil, and allow to rest for 5 minutes before serving.

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