Stovetop Summertime Chicken. Chicken gets a bad rap for being overexposed. But for easy, healthy dinners, it's hard to beat. Come summer, though, things get tricky.
For those days we present Stovetop Summer Chicken from Lorraine Wallace's Mr. This stovetop roasting method keeps the temperature, well, temperate, and produces. Stovetop Summertime Chicken I love this recipe. You can have Stovetop Summertime Chicken using 7 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Stovetop Summertime Chicken
- You need 3 lb of chicken, butterflied & backbone removed.
- You need 6 tbsp of extra virgin olive oil, plus additional to rub on chicken.
- Prepare 3 clove of garlic.
- You need 2 tbsp of fresh rosemary, chopped.
- It’s 1 tbsp of chopped fresh thyme.
- You need 1 of coarse salt, to taste.
- It’s 1 of freshly ground black pepper, to taste.
It tastes great, and is easy. It's messy if you don't cover the pan but still worth the cleanup effort. In a Dutch oven, heat oil over medium heat. Enjoy all your summertime favorites, including baby back ribs, barbecue chicken sandwiches, and pulled pork sliders without having to fire up the grill.
Stovetop Summertime Chicken instructions
- Remove the chicken from the refrigerator, rinse with cold water, and pat dry with paper towels..
- Rub oil on the chicken to coat..
- Let stand for 15 minutes..
- In a 14-inch cast iron skillet over medium heat, warm the 6 Tbsp of oil..
- Place the chicken in the skillet, breast side down, reduce the heat to medium-low, and cook for 15 to 18 minutes..
- Using tongs, turn the chicken over, breast side up, and cover with the garlic and herbs..
- Cook for 20 minutes more, basting occasionally with the oil and the juices in the pan..
- Transfer the chicken to a cutting board and sprinkle with salt and pepper to taste..
- Cover with aluminum foil, let rest for 10 minutes, then carve and serve..
Or, whip up some classic summer dinner recipes with your slow cooker. Check out the fire roasted shrimp tacos, honey teriyaki chicken, and stuffed peppers to learn how to create these staples. Even more, they are made exclusively on the stovetop — a boon for those nights when you'd rather stick to the stove. This batch of recipes relies on methods that specifically lend themselves to this kind of cooking, so you'll find a handful of wok recipes, fast and fancy pantry pastas, and quick-simmered soups. Skip canned tomatoes and serve these crispy, cheesy chicken cutlets with a fresh tomato-and-zucchini sauté instead, a super-easy side that takes advantage of peak-season summer produce.