Chef Michel Nischan says that cooking chicken in two separate skillets really speeds up the process!
Servings: Makes 4 servings
  • 1 (3- to 3 1/4-pound) chicken
  • 1 bunch thyme
  • 1 bunch sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 6 medium Yukon Gold potatoes , thinly sliced
  • 1 tablespoon grapeseed or canola oil
  • 1 small onion , finely diced
  • 8 sprigs (3 inches) rosemary
  • 6 sprigs sage , with 3 to 4 leaves each
  • Canola oil nonstick cooking spray
  • Directions
    Preheat oven to 425°F with a 10-inch cast-iron skillet inside. Remove giblets and neck. Rinse chicken with cold water; drain, then pat dry with paper towels. Butterfly by cutting along both sides of the backbone with kitchen scissors; discard backbone. Lay chicken out flat, skin side down. With the heel of your hand, firmly press breastbone to flatten chicken; turn skin side up.

    Divide thyme and sage each into 4 equal portions. Loosen skin from chicken over breasts and thighs; insert thyme under skin over each breast and thigh.

    Over medium-high flame, heat a 12-inch cast-iron skillet. Season chicken with salt and pepper. Place chicken skin side down in skillet with leg portion closest to the handle. Cook until skin is lightly browned, about 4 minutes. Turn chicken over; place sage on each breast and thigh. Remove 10-inch skillet from oven; place on top of chicken (bottom down) so handles match.

    Pan-roast chicken 30 minutes. Remove top skillet. Cook chicken 10 more minutes. It is done when meat thermometer inserted in thickest part of thigh (without touching the bone) reads 175° to 180° and juices run clear when pierced with a sharp knife. Let chicken stand 10 minutes before carving. To make the fries, preheat oven to 400°F with a 12-inch cast-iron skillet inside. In a large bowl, toss potatoes, 2 teaspoon oil, 1/4 teaspoon salt, and pepper.

    Brush hot skillet with remaining 1 teaspoon oil. Place potatoes in skillet. Oven-roast them until browned on bottom, about 20 minutes. Turn them over and sprinkle with onion. Lightly coat rosemary and sage sprigs with cooking spray; add to potatoes. Oven-roast potatoes until browned and tender, 15 to 20 minutes. Sprinkle with remaining 1/4 teaspoon salt. Stack potatoes with herbs on a warm platter.


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