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Pan roasting chicken is incredibly easy when you spatchcock the sucker, which means to remove the backbone so that the chicken can lay flat into the pan. Another plus to spatchcocking – more crispy skin and more even cooking.
Preheat your oven to 475F.
1. Turn the chicken breast-side down. Using a pair of sharp kitchen shears, begin cutting 3/4″ to the right side of the backbone and cut all the way to the other end. Repeat with the left side. Discard the backbone (or save for stock). Lay the chicken flat on the cutting board, skin side up. Use the palm of your hands to press down on the breast to break the rib bones and flatten. Pat the chicken on both sides very dry. Season the chicken on both sides with salt, ginger powder, curry powder and pepper.
2. Heat a large oven-safe frying pan (I prefer cast-iron) large enough to fit the chicken over high heat. When the pan is very hot, add the cooking oil and swirl to coat. Carefully lay the chicken skin side down in the pan. Scatter the ginger and oranges around the bird. Let cook for 2 minutes. Turn off stove, place the entire pan into the oven for 10 minutes.
3. After 10 minutes, remove from the oven and carefully turn the bird over so it is skin side up. The skin should be browned. Return pan to the oven and roast for 25 to 30 minutes, or until the thickest part of the breast not touching bone is 165F. Remove the bird from the pan and tent with tin foil to keep warm.
4. Keep the orange wedges. Discard all but 3 tablespoons of the pan drippings from the pan. Place the pan onto your stove top and turn the heat to medium-low. Pour in the white wine and scrape the surface of the pan to loosen any bits. Squeeze 2 of the roasted orange wedges into the pan and reduce sauce by half. Taste and season with salt and pepper. Pour over chicken.
The texture is absolutely perfect, creamy and rich. You should start with 1/2 cup of cheese and go from there. If you want it cheesier and richer like me, then you can and should add 1/4 cup more. This is one of those recipes I have pinned to my fridge so that I have it close in those lazy single moments haha.
Have 30 minutes? Then you can definitely make this crazy good recipe using everyday ingredients.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!