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.
Step 1
In a medium bowl, stir together the thyme, 1½ teaspoons salt and ½ teaspoon pepper. Sprinkle all over the chicken and inside the cavity; reserve the bowl. Using kitchen twine, tie the legs together and tuck the wing tips back. Brush all over with 1 tablespoon oil. Let stand at room temperature while you heat the oven.
Step 2
Heat the oven to 450°F with a 12-inch oven-safe skillet, preferably cast iron, on the lower-middle rack. In the reserved bowl, toss the shallots and garlic with the remaining 1 tablespoon oil.
Step 3
When the oven has come to temperature, remove the skillet from the oven (the handle will be hot). Add the shallots and garlic cut sides down to the skillet in a single layer. Add the chicken breast side up.
Step 4
Roast until the chicken is golden brown and the thickest part of the thighs reach 175°F, about 1 hour. Remove from the oven (the handle will be hot). Using tongs, tilt the chicken so the juices run out of the cavity into the skillet, then transfer the chicken to a cutting board. Let rest for 5 minutes before you begin making the jus.
Step 5
Add the vermouth to the skillet and bring to a simmer over medium. Cook, scraping up the browned bits and mashing the shallots and garlic with a wooden spoon, until the liquid is syrupy, about 2 minutes. Stir in the broth and return to a simmer. Cook, stirring, until the liquid is reduced by about half, about 3 minutes.
Step 6
Set a fine-mesh strainer over a small saucepan and carefully pour the contents of the skillet into the strainer; press on the solids to extract as much liquid as possible, then discard the solids. Bring to a vigorous simmer over medium, then remove from heat. Whisk in the butter a couple pieces at a time until incorporated and the sauce is glossy and emulsified; set aside.
Step 7
Untie the chicken, then carve and transfer to a platter. Stir the accumulated juices on the cutting board into the sauce, then taste and season with salt and pepper. Pour some over the chicken, then serve the rest on the side.