Pan-roasted chicken in a pan, the grandma’s recipe that’s easy and delicious, perfect if you don’t know How to cook chicken.
My kids adore roast chicken, the rotisserie kind to be exact, but I don’t like buying it: to be honest the price seems excessive for the product I end up bringing home, so buying a rotisserie chicken is really a rare event in my house. Often, however, I make air-fryer roast chicken which comes out just like the shop one, and other times I cook it in a pan and it’s equally delicious. Actually, the grandma’s recipe for chicken thighs in a pan is very simple, economical, quick and flavorful; it requires a few spices and just a bit of patience, because the chicken must cook very slowly and absorb the flavors little by little. At the end of cooking, however, it will be very tender and juicy, it won’t dry out and the pan-roasted chicken will remain soft and delicious.
If you have some chicken and haven’t decided how to cook it yet, follow me — we’ll prepare it in a pan together and you’ll see how tasty it is!! But first, remember that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
Also take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 1 Hour 10 Minutes
- Portions: 6 Servings
- Cuisine: Italian
Ingredients
- 2.2 lb chicken thighs (or 2 hindquarters)
- to taste rosemary
- to taste spices
- to taste salt
- 3.5 oz onion (optional (about 2/3 cup chopped))
Preparation
Take a pan or a pot with a thick bottom, preferably non-stick. Rinse the chicken but do not remove the skin; you can remove it after cooking if you prefer, and singe off any remaining feathers if necessary.
Season it with a roast seasoning mix or use salt, rosemary, pepper, garlic, oregano and any spices you like. Add half a chopped onion if you wish, mix and arrange the pieces in the pot.
Cover very well with the lid and let cook for 35 minutes over very low heat.
After this time you will notice that the chicken will have released much of its liquid; turn the pieces, cover and continue cooking until the liquid has completely evaporated and the chicken has begun to brown in its own cooking juices. Turn again and brown the other side.
Turn off the heat and plate up — your chicken is ready to be enjoyed.
Storage and tips
Store any leftovers in the fridge, well sealed in an airtight container, and reheat before consuming.
If you want to stay updated on my recipes, follow me also on:
Pinterest, X, YouTube and TikTok.
From here, you can return to the HOME and discover new recipes!
If you want to stay updated on my recipes, follow me also on:
Pinterest, X, YouTube and TikTok.
From here, you can return to the HOME and discover new recipes!
