Pan-Roasted Chicken & Gravy

From EatingWell: September/October 2007

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...

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19 Reviews for Pan-Roasted Chicken & Gravy

06/07/2010

Anonymous

That's a wonderful dish you people have created and it tastes wonderful and the fun part about it is that is a low cost meal.

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04/02/2010

Anonymous

It's worth buying a cast-iron skillet if only for this recipe alone. I use a cut-up fryer instead of a whole chicken, lowered the cooking time to 45 minutes, and it's perfect every time. Awesome recipe.

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03/14/2010

Anonymous

The BEST chicken ever! Moist, Delicious and easy and to make. This one is a keeper for sure.

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01/07/2010

Anonymous

Excellent! This was the best chicken we have ever had. I will definetly be making this again and have passed the recipe on to my family.

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09/28/2009

Anonymous

This was very tasty. I couldn't get the gravy to thicken properly though. I definitely used 2 tsp. of flour. I suppose I should have added more as I realized it wasn't thickening up. I made this with mashed potatoes and a salad. It was a great meal - even though we didn't get the experience of the gravy that everyone is raving about... must have done something wrong.

LZ, Los Angeles, CA

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