Two-Pan Sriracha Roast Chicken

This is a spicy variation of the chicken we have been eating at least twice a month! Oh my goodness, it is SO good and so easy. Roast chicken in only 20 minutes? Yes, please! If you love spice and sriracha sauce, you’ll go crazy over this recipe.

Like I said, we’ve been eating this chicken extremely often lately. I love just prepping it the night before and then into the oven it goes for 20 minutes while Adam gives Grayson his bedtime bottle. This is a variation of a different two pan chicken recipe from Gwyneth Paltrow’s cookbook (which I love!). I don’t know where she got the original recipe, but I think the idea and technique of cooking chicken like this has been around for awhile. Using the two pan technique, you get ridiculously dark and crispy skin (Adam’s favorite part) and super moist and tender meat (my favorite part).

You’ll need two cast iron skillets to make this, one a tad bit larger than the other. I suggest buying Lodge skillets because they are extremely affordable and durable. Here’s the one I have.

We like to drizzle a bit of raw honey over our roast chicken! If you’ve never tried it, it’s a must…especially with this dish! You get that amazing sweet/spicy taste. I love it. I served this last night with roasted sweet potato wedges and brussels sprouts. So happy fall is finally here!

Oh, and one final note about the chicken —- ask your butcher to debone the chicken but leave the skin on. Some butchers get this and others don’t. The guys at Whole Foods do it for me in 10 minutes while I get the rest of my shopping done. You just might need to explain it…tell them you want a whole chicken, all the bones out (except the wings because that’s really difficult) and in one piece with the skin on. It’s totally worth it!

Two Pan Sriracha Roast Chicken

serves 4

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Ingredients:

1 3-4 lb chicken, preferably organic, deboned but in one piece with skin left on

3 tbsp sriracha

2 tbsp olive oil

big pinch salt

extra olive oil for pan

Directions:

The night before you plan to serve the chicken, mix together the sriracha, olive oil and a big pinch of salt. Generously slather all over the chicken, making sure to get underneath the skin. Place in a dish, cover with plastic wrap and keep in the fridge overnight.

The next day, preheat your oven to 500 degrees. Have two cast iron skillets ready. In the larger of the skillets (mine is around 10″ I believe), glug about 1/4 cup olive oil. Place pan over medium high heat on the stove and let it heat up. When hot, add the chicken, skin side DOWN. Cook for 3-5 minutes.

Quickly cover that skillet with your other skillet and move chicken to the oven. Roast for 20 minutes. Remove and let cool before slicing!

Time:

25 minutes