Whole Chickenn A Pan

Ingredients one 4 to 5 pound whole roasting chicken 2 pounds fingerling potatoes (new potatoes, sweet potatoes, or other favorite roasting potatoes may be substituted; Kosher salt, to taste freshly ground black pepper, to taste 4 tablespoons olive oil, divided 1 teaspoon paprika, or to taste. In a skillet that’s large enough to hold all of the chicken without overlapping, heat the olive oil and butter on medium heat.

When cooking chicken thighs, pan roasting is usually my go-to technique of choice. It's incredibly simple, fast, and results in a delicious, crispy skin with succulent, juicy meat, every time. The fat and brown bits left over at the end of pan roasting can be harvested to make a delicious vegetable side, which I demonstrate using Chinese long beans. Once you try this pan roasting / sautéed vegetable side combo, I'm confident it will become a mainstay in your cooking arsenal.

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