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Pan-Roasted Chicken & Gravy

September/October 2007

Your rating: None Average: 3.8 (64 votes)

A cast-iron skillet is the perfect vessel for a simple roast chicken. Almost every side dish, be it vegetables, legumes, pasta or rice, goes well with it.



READER'S COMMENT:
"This looks like a picture from a magazine when it comes out of the oven, and it tastes just as good! Just be sure to truss the chicken; if you don't the chicken will flop around annoyingly while you try to brown it. That said, this...
Pan-Roasted Chicken & Gravy Recipe

19 Reviews for Pan-Roasted Chicken & Gravy

01/05/2012
Anonymous

Just make sure you cook this chicken through, total time is at least 2 hours.

tasty, flavorful
Comments
10/10/2011
Yummy

I made this Sunday afternoon for our evening meal. It turned out just like the picture! It was super moist and almost falling off the bone. I'm not big on touching raw meat but it wasn't so bad. My gravy NEVER turns out right (never seems to thicken) but it still tasted good. The boyfriend used very little ketchup on this one (he uses it on everything before tasting it.) Will make again

Comments
03/08/2011
Better than my favorite roast chicken

I usually butterfly a chicken and roast it on top of vegetables (onions, carrots, celery, parsnips, potatoes). It gets rave reviews, so I was wary of trying this recipe. But, how could I not try it with the amazing reviews it received? I must agree with everyone else, this was outstanding--tender, moist, and fabulous gravy. From now on, this is the standard roast chicken method in our home.

Comments
02/17/2011
Delicious

I am usually a silent reader/user but I created a log-in just so I could give this recipe a 5 star rating. The recipe was very easy to make and the chicken was delicious!

Comments
10/18/2010

This looks like a picture from a magazine when it comes out of the oven, and it tastes just as good! Just be sure to truss the chicken; if you don't the chicken will flop around annoyingly while you try to brown it. That said, this recipe is perfect.

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