Just like the pan it’s made in, this recipe is a tried-and-tested Colicchio family favorite. Simply dressed and even simpler to put together, this pan-roasted chicken relies on quality ingredients, a deft hand, and both the searing heat and non stick capabilities of Carbon Steel—in fact, Tom’s family has been making it in the same exact pan for years.
Begin by browning the exterior of the bird on the stove, then transfer your pan to the oven for a routine roast and and butter baste. About an hour later, all that’s left to do is finish with a light dusting of salt.
You may be tempted to gussy it up with additional herbs, spices, and/or rubs, but trust that five-time James Beard Award-winning Chef Tom Colicchio knows exactly what he’s doing—both when it comes to roasting the perfect chicken, and designing the peerless heirloom Cookware that brings it to the table, year after year.
Just like the pan it’s made in, this recipe is a tried-and-tested Colicchio family favorite.
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.