Crispy Roast Chicken With A Quick Pan Sauce Recipe

Name: Crispy Roast Chicken With A Quick Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons kosher salt; 1 bay leaf; 1 tablespoon whole black peppercorns; 1 3 - 3.5 pound chicken (mine was 3.28), quartered with wing tips removed.; 1 large onion, halved, peeled, and sliced into 1/3 inch slices; 1 fennel bulb, trimmed, core removed, and sliced into 1/4 inch slices; 4 cloves of garlic, unpeeled; 1/3 cup white wine; 1/4 cup chicken broth; olive oil; herbs de provence; 1/2 teaspoon dijon mustard; 1 tablespoon butter

Servings: persons

3 tablespoons kosher salt
1 bay leaf
1 tablespoon whole black peppercorns
1 3 - 3.5 pound chicken (mine was 3.28), quartered with wing tips removed.
1 large onion, halved, peeled, and sliced into 1/3 inch slices
1 fennel bulb, trimmed, core removed, and sliced into 1/4 inch slices
4 cloves of garlic, unpeeled
1/3 cup white wine
1/4 cup chicken broth
olive oil
herbs de provence
1/2 teaspoon dijon mustard
1 tablespoon butter

1
In a bowl, mix hot water, salt, peppercorns, and bay leaf. Cool to room temperature. Submerge chicken in the brine and let sit at least 4 hours but up to 24. Dry the chicken very well after you remove it from the brine.
2
Preheat the oven to 500 degrees. In a roasting pan, add the onion, fennel, garlic, white wine, and chicken broth, and spread the mixture over the bottom. Season the chicken quarters well with salt and pepper and pop them on the roasting rack. Drizzle with olive oil and sprinkle with herbs de provence. (its ok if some falls to the veggies below).
3
Roast the chicken and veggies for 25 - 30 minutes, until cooked through. Crank up your broiler and cook until the chicken skin is beautifully crisp (about 1 - 2 minutes)!
4
Place the chicken on a serving dish and cover with foil - resting for at least 5 minutes before you dig in. In the meantime, place the roasting dish on your stove burner over medium heat. Add the dijon and butter, swirling and scraping up any brown bits. Check for seasoning and serve in a bowl alongside the chicken.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons kosher salt, 1 bay leaf, 1 tablespoon whole black peppercorns, 1 3 - 3.5 pound chicken (mine was 3.28), quartered with wing tips removed., and more.

Yes, Crispy Roast Chicken With A Quick Pan Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Roast Chicken With A Quick Pan Sauce

How did you like this recipe?

Frequently Asked Questions