A Brooklynite in Sydney cooking up shockingly simple food in Italian proportions.
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Pan Roasted Chicken with Pesto
I was really keen to make some beer can chicken, but the chicken I got was a tad too small, so I broke it down into quarters and made this crispy skinned chicken instead. Really juicy and delicious, I’ll definitely be making it again.
Ingredients:
- 1 chicken, quartered
- Salt and pepper
- 1/4 cup butter
- A few tablespoons of oil
Salt the chicken skin and leave uncovered in the fridge for a few hours to help dry it out. Remove from the fridge and pat dry, while getting a cast iron skillet nice and hot and preheating the oven. Add some small pieces of butter and put in the chicken, skin side down, and fry until the skin is crispy and brown. Flip over, add the rest of the butter, and bake in the oven at 200C / 375F for about 20 minutes. Serve on a bit of pesto (I tried adding mint and honey, it was ok, the chicken is actually good enough on its own with the juices) with a salad on the side.
