Roasted Chicken

One of the staples my husband makes is roasted chicken. It sounded terribly daunting at first, not to mention time consuming. As I have learned, it is neither. All you really need is a good pan. So lets start with that and work our way though to some delicious dinner.

You start with chicken thighs are better for you than many would like you to believe. They may have a few more calories, but they have other nutrients breast meat lacks and they have WAY more flavor. Check out this article for more information.

This will require a good stainless steel pan that is meant to go in the oven. Do not use a non-stick pan because the heat will cause the coating to come off in little pieces in your food (not yummy).  When you buy a pan, it will say if it is heat-rated and for how high. If you pan is not heat rated, don't try it. You could run your pan.

To make the chicken, preheat the oven to 400. Skin the chicken - just lift it from the meat and cut it off. Then salt and pepper the meat on both sides.
Throw butter into the pan on medium high heat and when it is all melted, put the chicken in. Allow it to cook for a few minutes then put it in the preheated oven with lid for approximately 25 min.

Check the chicken and be sure it is cooked all the way through by cutting it open. I haven't found a more reliable way than that to test the chicken. And viola, roasted chicken.