Pan Roasted Chicken
Pan roasted chicken is made by roasting a whole chicken after marinating it with soy sauce, oyster sauce, lemon juice, ginger, onion garlic, star anise, brown sugar, lemon grass, black pepper and bay leaf. After roasting the chicken, the chicken is simmered in the marinate in low heat for 45 minutes to one hour to make sure the chicken is cooked properly. This is perfect specially to those who don’t have rotisserie oven at home.
This pan roasted chicken recipe is my go-to whenever I crave for some rotisserie chicken or charcoal chicken. It tastes just the same (minus the charred taste from charcoal). With all the aromatics and flavors included in the chicken marinade make this chicken so savory and yummy! The long simmer also ensure that the inside part of the chicken it well-cooked.
How to Cook Roasted Chicken in a Pan
pan roasted chicken is very healthy and tasty chicken dish. This pan roasted chicken recipe will guide you step by step to make wonderful pan roasted chicken for you and your family. This recipe have pan roasted chicken ingredients list and cooking video to show you how to make pan roasted chicken
Pan Roasted Chicken
Ingredients
1 kg. whole chicken (2 lbs.)
1/2 cup soy sauce
1 tablespoon oyster sauce
1/3 cup lemon juice
2 tablespoon brown sugar
1/2 teaspoon black pepper
2 pieces bay leaf
1 thumb sized ginger
6 cloves garlic
1 medium onion
1 stalk tanglad (lemon grass)
1 bunch spring onion
1 piece star anise (optional)
1 1/2 cup water (adjust as needed)
Directions
- Put aromatics inside the chicken cavity. Start with lemon grass. Pound the root part to release the flavor and twist. Insert inside the chicken. Next is the spring onion, twist to release the flavor and insert. Then, set the chicken aside.
- In a bowl, make the marinade. Combine soy sauce, lemon juice, oyster sauce, brown sugar, ginger, onion, garlic, star anise, ground black pepper, and bay leaf. Crumple the bay leaf to release the flavor. Mix well.
- Put the chicken in a ziplock bag or deep bowl. Pour the marinade. Marinate at least 1 hour (better if overnight, put inside the refrigerator).
- After marinating, separate the chicken from the marinade. Reserve the marinade.
- In a pan, heat some oil for searing. Sear all sides of the chicken until brown.
- After searing the chicken, pour the reserved marinade. Add water as needed. Cover the pan and simmer for 45 minutes to 1 hour in low medium heat, turning the chicken every 15 minutes to cook it evenly.
- Once the sauce starts to reduce, baste the chicken for uniform color. Do the basting occasionally until the sauce reduced.
- After 1 hour or once the sauce has reduced, remove the chicken from sauce. Let it rest for 10 minutes before cutting.
- Serve with spicy toyo-mansi dip (calamansi and soysauce dip)
Recipe Video
Notes
- Cooking time may vary depending on the size of the chicken. In this recipe, I used 1 kilogram chicken, approximately, 2 lbs. chicken and the cooking time is 1 hour.
- If you are using larger sized chicken, add more water as you simmer to cook the chicken thru its bones.
- To make sure that the chicken is completely cooked, check with meat thermometer. To check, insert a thermometer into the thickest section of the chicken to check if it is at 80ºC or 175ºF.
RECIPE NOTES
- Cooking time may vary depending on the size of the chicken. In this recipe, I used 1 kilogram chicken, approximately, 2 lbs. chicken and the cooking time is 1 hour.
- If you are using larger sized chicken, add more water as you simmer to cook the chicken thru its bones.
- To make sure that the chicken is completely cooked, check with meat thermometer. To check, insert a thermometer into the thickest section of the chicken to check if it is at 80ºC or 175ºF.
