Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Optional finishing (for serving)
Method
Prep
Bring chicken to room temperature
Remove the chicken piece from the refrigerator 20–30 minutes before cooking so it cooks evenly. Pat the skin and exposed flesh dry with paper towels.
Season
In a small bowl, mix kosher salt, black pepper, garlic powder and paprika. Rub the chicken piece all over with the oil, then sprinkle and rub the spice mixture evenly onto all surfaces, including under the skin where possible.
Cook (pan-sear then oven-roast)
Preheat oven and heat pan
Preheat your oven to 400°F (200°C). Place a 10–12 inch ovenproof skillet (cast iron preferred) on the stovetop over medium-high heat and let it get hot for 2–3 minutes.
Sear the chicken
Add 1 tablespoon oil to the hot pan, swirl to coat. Place the chicken piece skin-side down and press gently so the skin contacts the pan. Sear without moving for 4–5 minutes until the skin is deep golden brown and releases easily from the pan. If it browns too quickly, reduce heat slightly.
Finish in the oven
Flip the chicken so skin-side is up and transfer the skillet to the preheated oven. Roast for 12–18 minutes, depending on size, until an instant-read thermometer inserted into the thickest part (avoiding bone) reads 165°F (74°C).
Rest
Carefully remove the skillet from the oven. Transfer the chicken to a plate and let rest for 5–7 minutes to allow juices to redistribute.