Jacques PÉpins Quick Roasted Chicken Recipes

Steps:

• Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
• Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
• When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.

Steps:

• Preheat oven to 450 degrees F. Rinse chicken beneath cold running water and blot dry. Using poultry shears, cut along each side of the backbone and remove it. (Save backbone with the giblets for making stock.) Jacques suggests cutting partway through both sides of the joint between the thighs and the drumsticks and also cutting the joint between the wings and the breast.
• Mix the remaining ingredients in a small bowl. Turn the chicken breast side down and slather it with half of the mixture. Place chicken in a large oven-safe skillet, skin side up and slather with the remaining mixture.
• Set the skillet over high heat and cook the chicken until it starts to brown, about 10 minutes. Transfer the skillet to the oven and, according to Jacques, continue roasting another 30 minutes. Roast until brown and internal temperature reaches 165 degrees F, which took my bird 50 minutes. Transfer to a cutting board and let rest for 10 minutes. Cut into 8 pieces and serve.
• This can be prepared through Step 2 and refrigerated overnight.

Steps:

• Preheat oven to 175F.
• Cut extra skin and fat off each thigh. Cut a 1/2 " slit into meat on either side of the bone, so that chicken will cook faster and evenly.
• Season thighs with 1/2 tsp of salt and 1/2 tsp of pepper.
• Place chicken into non-stick skillet, skin side down, on high heat.
• When chicken starts to sizzle, cover and reduce heat to medium. Cook for 16-18 minutes. If browning too quickly after 10 minutes, reduce heat to low.
• Transfer chicken, skin side up, to a heat proof platter and place in oven to keep warm. Pepin recommends keeping your serving plates in the oven so that they will be warm when you plate the chicken.
• Remove all but 2 tbsp of fat from the skillet. Add onions, garlic and mushrooms. Cook 3 minutes, stirring frequently.
• Add 1/4 tsp salt and 1/4 tsp pepper and white wine. If any liquid has accumulated on the platter in the oven, add that liquid to the pan.
• Cook over high heat for 1 minute, to reduce the liquid a bit.
• Divide the mushroom mixture between 4 plates. Place one piece of chicken on top and garnish with chives to serve.

Steps:

• Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast. In a bowl, mix all of the remaining ingredients. Turn the chicken breast down and spread it with half of the mustard mixture. Set the chicken in a large skillet skin side up; spread with the remaining mixture. Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and serve. Make Ahead The chicken can be prepared through Step 2 and refrigerated overnight.