Emeril Lagasse’s Crispy Pan-Roasted Chicken with Garlic-Thyme Butter

by Rachael Ray Show Staff 9:00 AM, September 21, 2016

Aired September 21, 2016

Serves 2-4

One 3 1/2 pound chicken, halved, with the breast bone, back bone and first two digits (tips) of the wings removed
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground white pepper
3 tablespoons unsalted butter at room temperature
1 teaspoon minced garlic
1 teaspoon fresh thyme leaves


Preheat the oven to 400°F.

Season the chicken halves on both sides with the salt and pepper. Set a 12-inch, cast-iron skillet over high heat and, when hot, add 1 tablespoon of the butter to the pan. Swirl the pan to evenly coat then lay the seasoned chicken halves, skin-side down, in the pan. Sear until golden, about 3 minutes then place the skillet in the oven. Cook until the chicken until nearly cooked through and the skin is crispy, about 17 minutes. Turn the chicken over and continue to cook, skin-side up, until the chicken is cooked through, 3 to 5 minutes longer.

While the chicken roasts, combine the remaining butter with the garlic and thyme in a small bowl, and stir well to blend. 

When the chicken is removed from the oven, spread the garlic butter over the skin of the chicken halves and serve immediately.

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