Panroasted Chicken Recipe

Cook potatoes

Place the peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a rolling boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced, 15–18 minutes.

Drain and steam

Drain the potatoes in a colander and return them to the hot pot for 1 minute to evaporate excess moisture, shaking the pot occasionally.

Mash and finish

Mash the potatoes with a potato masher or ricer. Add the 60 g butter and warmed milk (120 ml) a little at a time until you reach desired creaminess. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Stir in chopped chives or parsley if using. Keep warm covered until ready to serve.

Prepare chicken

Pat the chicken pieces dry with paper towels. Season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each piece with 1 tablespoon flour, shaking off excess.

Brown the chicken

Heat a large ovenproof skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp of the butter. When the fat is shimmering, add chicken skin-side down (work in batches if needed) and cook without moving until the skin is deep golden brown, 6–8 minutes. Flip and brown the other side 3–4 minutes. Remove chicken to a plate and set aside. Reduce heat to medium.

Sauté aromatics and vegetables

To the same skillet, add the remaining 1 tbsp butter. Add the minced garlic and cook 30–45 seconds until aromatic but not browned. Add the sliced mushrooms and cook, stirring occasionally, until they release liquid and begin to brown, about 4 minutes. Add the quartered artichoke hearts and halved cherry tomatoes and cook 2–3 minutes until tomatoes begin to soften.

Deglaze and build sauce

Pour in 120 ml dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by about half, 2–3 minutes. Add 240 ml chicken stock and bring to a gentle simmer.

Return chicken & finish

Nestle the browned chicken back into the skillet, skin-side up, spoon some sauce and vegetables over the pieces. Scatter 1 tbsp fresh thyme leaves over the chicken. Reduce heat to medium-low and simmer uncovered for 8–10 minutes until the internal temperature reads 75°C (165°F) for thighs (adjust if using breasts) and sauce has slightly thickened. Alternatively, transfer the skillet to a preheated 190°C (375°F) oven for 12–15 minutes to finish cooking.

Finish sauce

Remove the chicken to a cutting board or warm platter and tent loosely with foil. Place the skillet back on medium heat and simmer the sauce 2–4 minutes until reduced to your liking. Stir in 1 tbsp lemon juice and 2 tbsp chopped parsley. Taste and adjust seasoning with salt and pepper as needed. If you prefer a richer sauce, swirl in 1 tsp butter (optional).

Serve

Spoon a generous portion of buttered mashed potatoes onto plates. Place a chicken piece atop or beside the potatoes and spoon the artichoke-mushroom-tomato pan sauce over the chicken. Garnish with additional parsley or thyme if desired and serve immediately.