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Tom Colicchio’s Pan-Roasted Chicken

Just like the pan it’s made in, this recipe is a tried-and-tested Colicchio family favorite.

Tom Colicchio

90 Minutes
4 Servings
  • 1 3 ½-4 pound chicken
  • Kosher salt and freshly ground black pepper
  • 3–4 sprigs each rosemary and thyme
  • 1 tablespoon peanut oil
  • 2 tablespoons unsalted butter

    Preheat oven to 375F.


    Pat chicken thoroughly dry with paper towels. Remove giblets (if any). Cut off last joint of wing (wing tip), remove wishbone, and discard both. Season chicken liberally inside and out with salt and pepper. Place rosemary and thyme inside cavity. Cross legs and use kitchen twine to tightly tie legs together at end of drumsticks.


    Heat a large Carbon Steel Frying Pan over medium. Add oil and heat until it moves easily across Pan. Place chicken on one side so half the breast and one leg are touching Pan and cook, undisturbed, until browned, 6–7 minutes. Turn and brown other side, 6–7 more minutes. Place chicken breast-side up and transfer Pan to oven.


    Roast for 20 minutes, then add butter to Pan. Continue roasting, basting occasionally, until juices run clear and internal temperature in thigh is 165F, 20–30 minutes or more.


    Remove chicken from oven and cover loosely with foil. Allow chicken to rest for 10–15 minutes. Carve and sprinkle with additional salt before serving.