Quick Roasted Chicken - Good Things
1 (2½ - 4 Lbs) Fryer Chicken
2 Tbsp. Olive Oil
2 cups chicken stock
1 Tbsp. sea/kosher salt
1 onion, quartered.
Preheat oven to 500 degrees.
Using kitchen shears, cut the spine out of the chicken.
Place the chicken, skin side down on a cutting board, and push down until keel bone snaps.
Sprinkle the salt on top of the chicken and let it sit for 10-15 minutes.
Add olive oil to an oven safe frying pan and preheat oil over high heat.
Place the chicken skin side down in the frying pan, taking care to spread the chicken out evenly across the pan.
Place another pan on top of the chicken and cook for 5 minutes.
Remove the pan from the top of the chicken. Flip the chicken so the skin side is up.
Add the onions and chicken stock to the pan.
Put the pan in the oven and cook until the chicken reaches an internal temp of 165 degrees. (35-40 minutes).
Let chicken rest for 5 minutes before cutting/serving.