Pan Fried Chicken with Potatoes and Carrots
Just because something is easy to make doesn’t mean it isn’t elegant. This spatchcock chicken is great for dinner and takes no time at all to make!
Ingredients
1 whole roaster chicken
2 tbsp chicken seasoning
4 russet potatoes, peeled and sliced
8 carrots, peeled and sliced
4 tbsp butter
1/4 cup flour
6-8 cups milk
2-4 chicken bullion cubes
Olive oil
Rhodes rolls, baked
Instructions
1
Pre-heat your oven to 350 degree’s.
2
On air, I spatchcocked the chicken by removing the backbone, turning over and flattening it out so it cooks evenly.
3
Heat a large oven proof skillet on the stove and add enough oil to lightly coat the bottom of the pan.
4
Slice the vegetables into bite-size pieces or however you like.
5
Season the chicken with your favorite chicken seasoning and pan sear the prepared chicken breast side down first for about 5 minutes. Turn the chicken over and pan sear the other side of the chicken for about 5 minutes. Add the prepared vegetables into the pan around the chicken.
6
Place the pan with the chicken into the oven and cook about 45 minutes-1 hour or until the chicken is 165 degree’s in the breast and thigh.
7
Remove from the oven and transfer the chicken and vegetables to a large platter. If desired, carve up the chicken before transferring it to the platter.
8
Place the pan on the stove (medium heat) and add the butter and flour melting and mixing together.
9
Whisk the milk into the pan along with the chicken bullion cubes. Bring to a boil while stirring, reduce to a simmer and cook for 3-5 minutes. Serve the gravy on the side with the chicken, roasted potatoes/carrots and the freshly baked Rhodes rolls.
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