Black Skillet Chicken

Name: Black Skillet Chicken
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 4 servings
Ingredients: 1 cup brown sugar; 1 cup superfine sugar; 4 ounces kosher salt; 4 ounces freshly ground black pepper; 2 ounces cayenne pepper; 1/2 cup honey; 1/4 cup lemon juice; 2 to 4 tablespoons chile sauce, such as Sambal Oelek or Sriracha; 4 tablespoons unsalted butter; 2 large sweet onions, sliced; Pinch salt; Pinch pepper; 12 small red potatoes, quartered; Salt; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 2 sprigs fresh rosemary, removed from stalks and finely chopped; Pinch black pepper; One 3-pound chicken, cut in half

Recipe courtesy of Craig Samuel

Show: Road Trip with G. Garvin

Episode: Best of New York

Black Skillet Chicken

1 Review

Level: Easy
Yield: 4 servings

Total: 3 hr
Active: 1 hr 30 min

Level: Easy
Yield: 4 servings

Total: 3 hr
Active: 1 hr 30 min

Ingredients

Brown Sugar Rub:

1 cup brown sugar

1 cup superfine sugar

4 ounces kosher salt

4 ounces freshly ground black pepper

2 ounces cayenne pepper

Lemon-Honey Glaze:

1/2 cup honey

1/4 cup lemon juice

2 to 4 tablespoons chile sauce, such as Sambal Oelek or Sriracha

Caramelized Onions:

4 tablespoons unsalted butter

2 large sweet onions, sliced

Pinch salt

Pinch pepper

Roasted Red Potatoes:

12 small red potatoes, quartered

Salt

2 tablespoons olive oil

1 tablespoon unsalted butter

2 sprigs fresh rosemary, removed from stalks and finely chopped

Pinch black pepper

One 3-pound chicken, cut in half

Directions

For the rub: Combine the brown sugar, superfine sugar, salt, pepper and cayenne in a bowl and set aside for later use.
For the glaze: Mix the honey, lemon juice and chile sauce in a bowl, mix well and set aside for later use.
For the onions: Heat a large pan over medium heat. Add the butter and melt completely. Then add the sliced onions, salt and pepper. Cook, stirring regularly, until golden brown, 15 to 20 minutes. Remove from the heat and set aside to cool.
For the potatoes: Preheat the oven to 350 degrees F. Place the potatoes in a pot of cold water with 1 tablespoon salt. Bring the water to a boil, and reduce the heat to a low simmer until almost completely cooked but still slightly firm, 10 to 15 minutes. Drain the potatoes and cool.
Heat the olive oil in a saute pan over medium-high heat. Place the potatoes in the pan and brown on all sides taking care not to move the potatoes around too much, as it slows the browning process. Add 1/2 cup of the caramelized onions, the butter, rosemary, a pinch salt and some pepper. Toss to distribute the ingredients. Place in the oven for 5 to 10 minutes. Remove and keep warm for serving.
For the chicken: Rub the chicken halves liberally with 1/2 cup of the prepared brown sugar rub on both sides. Place the chicken in a non-reactive roasting pan and refrigerate for 1 hour.
Place the chicken in a skillet or roasting pan, skin-side up, taking care not to overlap the chicken. Roast in the oven until the chicken is brown and the skin is crispy, 40 minutes.
Baste with the lemon-honey glaze and place the skillet back in the oven until the glaze forms on chicken.
Serve the chicken with the caramelized onions and roasted potatoes.

Cook’s Note

Instead of roasting separately, the chicken can be placed on top of the potatoes halfway through the roasting process, which allows the juices to continually baste the potatoes adding extra flavor.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.