Skillet-Roasted Chicken with Burnt Shallot Jus
- Makes4 servings
- Cook Time2 hours
- Active time plus cooling30 minutes active
“Burnt” here is a good thing. Shallots and garlic roast under a whole chicken, where the shallots in particular develop scorched outer layers. This charring provides rich flavor and deep color to a simple jus that accompanies the carved bird. Credit for this goes to Kevin West and his book “The Cook’s Garden.” We made a few modifications to his recipe, but it remains an easy, yet elegant dinner. You will need a 12-inch oven-safe skillet for this recipe. Cast iron is best, as it excels in heat retention and will yield superior caramelization of the aromatics, but any heavyweight oven-safe skillet will work.
Don’t use a nonstick skillet, even if oven-safe. The empty skillet is put into the cold oven that is set to 450°F, a temperature high enough to damage some nonstick coatings. Also, don’t forget the skillet handle will be blisteringly hot after being in the oven, so use a potholder or mitt when maneuvering the pan and while making the jus.
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