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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

19 Reviews for Pan-Roasted Chicken & Gravy

09/28/2009
Anonymous

This was really tasty and came out well. I had a little bit of trouble with the skin and tore it a bit. I'll definitely make it again as an easy thing on a cold night. Will just make sure to let the skin brown more before turning next time.

Amy, San Francisco, CA

Comments
09/28/2009
Anonymous

I've been looking for a roasted chicken recipe for years that actually tastes better than Costco chicken and isn't much harder to make. This is it! And, I know what is in it (who knows what Costco injects theirs with!!) A probe thermometer really helps in knowing when it's done. The gravy is great.

Anonymous, Shady Cove, OR

Comments
09/28/2009
Anonymous

This was amazing! It was the *best* roast chicken I've had and was easy to do. They gravy was awesome - almost like beef gravy - very rich in flavor. It must be the cast iron pan. I served it with Tuscan cabbage and mushrooms (also very good), mashed red potatoes and a green salad. A wonderful Sunday dinner!

Anonymous, Lancaster, PA

Comments
09/17/2009

very easy and delicious. Ive had a hard time roasting chickens in the past that will hold flavor, this was great!

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