If you want to put a juicy, crisp-skinned roast chicken on your dinner table quickly, you might want to do it the American Way! The secret to getting a whole chicken roasted in just an hour is to butterfly the bird, start roasting it in a cold oven and then crank up the broiler.
One-Hour Broiled Chicken and Pan Sauce
- 1 (4-pound / 1.8 kg) whole chicken, giblets discarded
- 2 tbsps of olive oil
- 4 springs of fresh thyme
- 1 garlic clove, peeled and crushed
- lemon wedges
Adjust oven rack on the lowest rail (do not preheat the oven). Place chicken, breast side down, on cutting board. Using poultry or kitchen shears, cut through bones on either side of the backbone. Trim off any excess fat and skin and discard backbone. Flip chicken and press on breastbone to flatten. Using the tip of a paring knife, poke holes through the skin over the entire surface of chicken. This will provide enough “vents” for the steam to escape and prevent the skin from developing blisters and burn.
Flip chicken bone side up and season with salt and pepper. Now flip it breast side up again, rub the skin with a tablespoon of olive oil and season with salt and pepper. Tie legs together with kitchen twine and tuck wings under breasts.
Heat remaining 1 tablespoon oil in a broiler-safe 12-inch (30 cm) skillet over high heat until just smoking. Place chicken in skillet, skin side up, and transfer to oven, positioning the skillet as close to the center of the oven as the handle allows (turn handle so it points toward one of the oven’s front corners.) Turn on the broiler. If your broiler has multiple settings, choose the highest one and broil the chicken for 25 minutes. Rotate skillet by moving the handle to opposite front corner of the oven and continue to broil until skin is dark golden brown and thickest part of breast registers 150°F / 66°C, 20 to 30 minutes longer.
Transfer chicken to carving board and let rest, uncovered, for 15 minutes. While chicken rests, stir thyme springs and garlic into juices in skillet and let stand for 10 minutes.
Carve chicken and transfer any accumulated juices to skillet. Strain sauce through fine-mesh strainer and season with salt and pepper to taste. Serve chicken, passing sauce and lemon wedges separately.