Creating a perfectly marinated and pan-fried whole chicken can elevate your dinner game, offering a juicy, flavorful meal that will impress your family and friends. Follow this step-by-step guide to prepare a delicious marinated chicken that is tender on the inside and crispy on the outside.
Ingredients:
- 1 whole chicken, butterflied (approximately 1.5-2 kg)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- Juice of 1 lemon
- Zest of 1 lemon
- 1 teaspoon chili flakes (optional for spice)
- 1 cup chicken broth
Instructions:
- Butterfly the Chicken: Start by butterflying the chicken. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten it. This helps the chicken cook evenly.
- Prepare the Marinade: In a large bowl, combine olive oil, minced garlic, smoked paprika, dried oregano, black pepper, salt, lemon juice, lemon zest, and chili flakes if using. Mix well to create a uniform marinade.
- Marinate the Chicken: Place the butterflied chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well-coated on both sides. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- Preheat the Pan: Once marinated, remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. Heat a large skillet over medium heat and add the unsalted butter. Allow the butter to melt and become foamy.
- Sear the Chicken: Add the chicken, skin side down, to the hot skillet. Press down gently to ensure good contact with the pan. Sear the chicken for about 5-7 minutes, or until the skin is golden brown and crispy.
- Flip and Cook: Carefully flip the chicken over using tongs. Add the chicken broth to the skillet, which will help to keep the chicken moist while cooking. Cover the skillet with a lid or aluminum foil to create a steam environment. Let the chicken cook for an additional 25-30 minutes, or until the internal temperature reaches 75°C (165°F).
- Finish and Serve: Once cooked through, remove the chicken from the skillet and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful chicken.
Serving Suggestions:
- Serve the chicken with roasted vegetables or a fresh green salad.
- Add a side of mashed potatoes or rice pilaf to complete the meal.
- Use the pan drippings to make a simple gravy by adding a tablespoon of flour to the skillet, cooking for 1 minute, then whisking in 1 cup of chicken broth until thickened.
Tips and Variations:
- Spice It Up: For a spicier version, increase the amount of chili flakes or add a dash of cayenne pepper to the marinade.
- Herbaceous Twist: Add fresh herbs such as rosemary or thyme to the marinade for a more aromatic flavor.
- Grilling Option: If you prefer grilling, you can follow the same steps and cook the butterflied chicken on a preheated grill over medium-high heat.
This marinated and pan-fried whole chicken recipe is a versatile and delicious way to enjoy a classic dish with a flavorful twist. The combination of the marinade and the cooking technique ensures a juicy and crispy result that will leave everyone asking for seconds. Enjoy this recipe with your favorite sides and relish in the compliments from your satisfied diners.
Step-by-Step Photos and Tips:
Step 1: Butterflying the Chicken
Start by using sharp kitchen shears to cut along both sides of the chicken’s backbone. Remove the backbone completely. Flip the chicken breast side up, and press down firmly on the breastbone to flatten it. This step ensures even cooking and better presentation.
Step 2: Preparing the Marinade
In a large bowl, mix together 3 tablespoons of olive oil, 3 minced garlic cloves, 1 tablespoon of smoked paprika, 1 tablespoon of dried oregano, 1 teaspoon of ground black pepper, 1 teaspoon of salt, the juice and zest of 1 lemon, and 1 teaspoon of chili flakes. Ensure all the ingredients are well combined to form a flavorful marinade.
Step 3: Marinating the Chicken
Place the butterflied chicken into a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well-coated on both sides. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 2 hours. For best results, marinate overnight to allow the flavors to fully penetrate the chicken.
Step 4: Preheating the Pan
Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 30 minutes. Heat a large skillet over medium heat and add 2 tablespoons of unsalted butter. Let the butter melt and become foamy, which indicates it’s ready for searing the chicken.
Step 5: Searing the Chicken
Place the chicken, skin side down, into the hot skillet. Press down gently with a spatula to ensure the skin makes good contact with the pan. Sear for about 5-7 minutes until the skin is golden brown and crispy. This step is crucial for developing a flavorful crust on the chicken.
Step 6: Cooking the Chicken
Carefully flip the chicken over using tongs. Add 1 cup of chicken broth to the skillet. Cover the skillet with a lid or aluminum foil to create a steam environment. Let the chicken cook for an additional 25-30 minutes, or until the internal temperature reaches 75°C (165°F). The chicken broth helps keep the chicken moist and adds depth to the flavor.
Step 7: Resting and Serving
Once the chicken is cooked through, remove it from the skillet and let it rest for 10 minutes before carving. Resting allows the juices to redistribute, ensuring a juicy and flavorful chicken. Carve the chicken into serving pieces and arrange them on a platter.
Serving and Pairing
Pair this succulent chicken with a variety of sides:
- Roasted Vegetables: Carrots, Brussels sprouts, and potatoes roasted with olive oil, salt, and pepper make a great accompaniment.
- Fresh Salad: A crisp green salad with a light vinaigrette can balance the richness of the chicken.
- Gravy: Use the pan drippings to make a quick gravy by adding a tablespoon of flour to the skillet, cooking for a minute, then whisking in chicken broth until thickened.
Final Thoughts
This marinated and pan-fried whole chicken is an impressive dish that combines simplicity with gourmet flair. The marinade infuses the chicken with robust flavors, while the cooking technique ensures a tender and juicy result. This recipe is perfect for family dinners, special occasions, or anytime you want to enjoy a delicious home-cooked meal. Give it a try, and it’s sure to become a favorite in your culinary repertoire.
