Try finding something better than roast chicken, with crisp, golden brown skin blistered from a roaring hot oven. Can you think of anything? It's hard, we know.
But, sometimes, no matter how rewarding roasting a whole chicken may be, you don't want to wait an hour or more for that bird to bake. Enter: Super-Quick Roast Chicken with Garlic and White Wine Gravy. By cutting the chicken into eight pieces and browning it first on the stovetop, you get roast chicken in about half (!) the time. And gravy—never, ever forget the gravy.
Organized by area of the market
- One 3 1/3 pound, skin-on whole chicken, cut into eight pieces and backbone removed
- 1 garlic bulb, halved
- 8 sprigs fresh thyme, divided
- 1 cup chicken stock
- 1 cup white wine, divided
We're assuming you already have salt, freshly cracked black, 3 tablespoons olive oil, and 1 tablespoon all-purpose flour but, if not, add them to your list too!
The Game Plan
Thirty minutes to dinner, preheat the oven to 400°F. Generously season the chicken with salt and freshly cracked pepper. Using a large roasting pan to double as a baking dish and braising pot, place the pan on high heat on the stove. Add the garlic, half the thyme, and chicken skin side down. Brown the chicken, without flipping, for 5 to 6 minutes or until the skin is crispy.
Flip the chicken, and pour in 1/2 cup wine and broth around the chicken (not over it). Sprinkle the remaining thyme over the chicken and bake for about 15 minutes. Remove the chicken and place on plate or platter.
Just before sitting down, place the roasting pan back on the stove, mashing the garlic with a fork. Stir in the flour, scraping the pan to remove any sticky bits. Whisk in the remaining wine, deglazing the pan. Simmer for a few minutes or until the gravy thickens, then drizzle over chicken. Serve with creamy mashed potatoes and steamed greens!
See the full recipe here.