Pan-Roasted Whole Chicken (No Oven Required)

Name: Pan-Roasted Whole Chicken (No Oven Required)
Total time: 1 h 20 min
Cuisine: Korean
Ingredients: Chicken Size 11, 1 whole; Seasoned salt 1 tsp; Black pepper a little; Olive oil 3 tbsp; Turmeric powder 1 tsp; Butter 43g; Herbs a little; Mayonnaise 1 tbsp; Mustard 1 tsp; Sriracha sauce 1 tsp

A recipe for roasting a whole chicken in a frying pan until crispy and juicy without an oven.

KoreanOther

⏱️ 80 min total📝 13 steps

🍳 Start Cooking

What You'll Need

ChickenSize 11, 1 whole

Seasoned salt1 tsp

Black peppera little

Olive oil3 tbsp

Turmeric powder1 tsp

Butter43g

Herbsa little

Mayonnaise1 tbsp

Mustard1 tsp

Sriracha sauce1 tsp

Instructions

Cut the chicken's spine from the tail to the neck using kitchen shears.

Trim off excess fat from the chicken cleanly with shears.

Wash the prepared chicken thoroughly in water.

Use paper towels to thoroughly dry the chicken.

Flatten the chicken by pounding it with a mallet.

Make incisions in thick areas like the breast and legs.

Evenly rub the chicken on both sides with 1 tsp of seasoned salt, a little black pepper, 3 tbsp of olive oil, and 1 tsp of turmeric powder.

Insert small pieces of butter into the incisions made in the chicken breast.

Place the seasoned chicken in the pan and let it marinate for 20 minutes.

⏱️ 20m 0s

Heat the pan, reduce to medium-low heat, place the chicken in, and cover with a lid.

Cook for 13 to 15 minutes, then open the lid, flip the chicken, and cover again.

⏱️ 15m 0s

Continue flipping occasionally, adding a few herbs in the middle, and cook for a total of 40 to 50 minutes until golden brown.

⏱️ 45m 0s

Mix 1 tbsp of mayonnaise, 1 tsp of mustard, and 1 tsp of sriracha sauce to make a dipping sauce and serve with the roasted chicken.