Stovetop Roast Chicken with Lemon-Herb Sauce

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Appears in Cook's Illustrated November/December 2008, America's Test Kitchen TV

One skillet and a trick from Chinese cookery were all we needed to produce the speediest crisp and juicy roast chicken that never saw the inside of an oven.

SERVES4

TIME1 hour

has video

WHY THIS RECIPE WORKS

For a stovetop chicken recipe with crisp, golden skin, evenly cooked meat, and a flavorful sauce, we found that searing the chicken, steaming it, and then searing it again gave us the result we were looking for. Once our chicken was cooked ...

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