![Photograph of Skillet Roast Chicken with a Garlic and Thyme Jus](http://www.daffodilkitchen.com/wp-content/uploads/2020/05/IMG_5227-1140x1520.jpg)
Skillet Roast Chicken with a Garlic and Thyme Jus
Tender, juicy chicken, simply roasted with olive oil and salt and pepper, to create a perfect golden brown, crispy skin and served with a delicious Garlic and Thyme Jus. It takes less than 2 minutes to get it in the oven and less than 10 minutes to make the jus when the chicken is cooked and resting. I like to serve it with boiled new potatoes, some roast vegetables, which I pop into the oven when the chicken is roasting, and also a salad.
Traditional roast chicken with stuffing, sausage meat, roast potatoes, veggies and gravy is almost impossible to beat in the winter months, I’ll grant you, but the weather needs to be cold. We are experiencing some beautiful sunny warm weather here in London at the moment, so craving lighter meals with lots of vegetables and salads. (At least I am – I think my husband could eat Roast Chicken with all the trimmings all year round!)
Based on my Skillet Roast Chicken – Core Recipe, this beauty is a winner for its simplicity and fuss-free preparation. It is so good it is hard to believe it is so simple. Serve this meal to your family and friends and they will be convinced you have been slaving away in the kitchen all day!
NB If you do not have a cast iron skillet, simply use your best roasting dish or, if you have frying pan which is oven safe, you could use that too. Ideally use something which can also be used on the hob as well to make the Garlic and Thyme Jus.
How to make Skillet Roast Chicken with a Garlic and Thyme Jus
For more information on roasting chicken generally and specifically in a skillet, please see my Skillet Roast Chicken – Core Recipe here.
First, collect together your ingredients, making sure you:
- work out the cooking time of the chicken. This will be 45 minutes per 1 kg (or 4.5 mins per 100g) plus 15 minutes.
- allow time (30 – 45 minutes) for the chicken to come to room temperature before cooking,
- also, allow time (10 – 15 minutes) for resting the chicken after it has been cooked.
Ingredients:
- Whole chicken
- Olive oil and salt and pepper
- unsalted butter
- white wine
- garlic
- sprigs of thyme
- chicken stock
- Salt and freshly ground black pepper
Then all you need to do is:
- Rub the chicken skin with the olive oil and add the salt and pepper.
- Cook!
- When cooked, remove from the oven and make the jus whilst the chicken rests.
Prepare and cook the chicken and vegetables:
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Make the jus:
Spoon any excess fat out of the skillet. Cook the garlic and thyme in the butter over a moderate heat until aromatic, around 1 minute. Add the wine and bring to the boil, scraping all the tasty bits from the bottom of the pan. Cook for 2 minutes and then add the stock or vegetable water and cook for a further 5 minutes to reduce slightly. Taste and adjust seasoning, if necessary. Strain before you serve it.
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To check the chicken is cooked:
Pull the leg away from the bird slightly and skewer into breast flesh behind the leg. Any juices coming out of the bird should be clear and the meat should be opaque. If you see any pinkness or blood, cook for a further 5 – 10 minutes. If you use a meat thermometer, the internal temperature of the meat should read 165°F or 75°C.
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Skillet Roast Chicken with a Garlic and Thyme Jus
Tender, juicy chicken, simply roasted with olive oil and salt and pepper, to create a perfect golden brown, crispy skin and served with a delicious Thyme and Garlic Jus. It takes less than 2 minutes to get it in the oven and less than 10 minutes to make the jus when the chicken is cooked and resting. I like to serve it with boiled new potatoes, some roast vegetables, which I pop into the oven when the chicken is roasting, and also a salad.
Ingredients
The chicken:
- 1 medium chicken, (roughly 1.4 – 1.5kg)
- 1 tablespoon olive oil
- ½ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
Jus:
- 20g unsalted butter
- 80ml white wine
- 2 cloves of garlic, smashed
- 4 sprigs of thyme
- 250ml/1 cup chicken stock (or vegetable cooking water)
- Salt to taste
- Freshy ground black pepper
Instructions
Chicken with Olive Oil, Salt and Pepper:
-
Take the chicken out of the fridge roughly 30 – 45 minutes before you want to cook it – it is always best to start cooking chicken when it is at room temperature rather than straight from the fridge.
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7
-
Cook the chicken: rub the oil over the chicken with your hands and season generously with salt and pepper.
-
The chicken will take around 1 hour and 15 – 25 minutes.
To check the chicken is cooked: pull the leg away from the bird slightly and skewer into breast flesh behind the leg. Any juices coming out of the bird should be clear and the meat should be opaque. If you see any pinkness or blood, cook for a further 5 – 10 minutes. If you use a meat thermometer, the internal temperature of the meat should read 165oF or 75oC.
-
When the chicken is cooked, transfer to a carving board or warmed serving dish and leave to rest for 15 minutes whilst you make the jus. If you want crispy skin, do not cover with foil or the chicken will sweat and the skin will lose its crispiness. It will still be quite warm so don't worry about not covering.
Garlic and Thyme Jus:
-
Spoon any excess fat out of the skillet and then put the pan on the hob over a moderate heat and add the butter. As soon as it has melted, add the garlic and thyme and cook for 1 minute until aromatic.
-
Add the wine and bring to the boil, scraping all the tasty bits from the bottom of the pan with a wooden spoon. Cook for 2 minutes.
-
Now add the stock or vegetable water and cook for a further 5 minutes to reduce slightly. Taste and adjust seasoning, if necessary. (The saltiness of the stock or vegetable water will effect how much salt you need to add.)
-
Strain the jus before you serve it.
To serve:
-
I like to serve the chicken with new potatoes, some roast vegetables which I pop into the oven whilst the chicken is cooking, a salad and, I serve the jus on the side.
(See Recipe Notes for information on cooking the potatoes and roast vegetables.)
Recipe Notes
Equipment:
- cast iron skillet or roasting tin if you do not have a skillet
- kitchen scales, measuring spoons and cups
- chopping board and knife
New Potatoes:
If serving with new potatoes, I put these on to cook 5 minutes before I take the chicken out of the oven. Put 600g of potatoes in a saucepan with 2 teaspoons salt and cover with cold water.Bring to the boil and simmer for 15 – 20 minutes or until cooked.
Roast vegetables:
- when you take the chicken out of the oven, turn the heat down to Fan Oven 180°C/200°C/400°F/Gas 6
- toss 400g of carrots, asparagus and broccoli with 2 – 3 tablespoons olive oil and season with salt and freshly ground black pepper
- slice the ½ lemon and scatter the lemon slices over the vegetables.
- roast in the oven for 10 – 15 minutes until lightly charred and cooked to your liking.
More from my site
Skillet Roast Chicken – Core Recipe
Rotisserie Skillet Roast Chicken
Satay Chicken with Peanut Sauce
Whole Slow-Roast Duck with a Port, Ginger and Redcurrant Gravy
Skillet Roast Peri Peri Chicken with Coriander and Chilli Yoghurt and Hasselback Potatoes
Roast Spatchcock Chicken and Gravy with New Potatoes Cooked in Chicken Stock
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