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Pan-seared, Oven Roasted Whole Chicken

Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 6 -8
Calories
Author Victor

Ingredients

  • 2 roasting chickens butterflied or split in half
  • 2 Tbsp sesame oil
  • 1 Tbsp olive oil
  • 2 tsp kosher salt plus more to taste
  • 2 tsp freshly ground black pepper
  • 1 tsp ground coriander
  • 1 Tbsp granulated onion powder
  • ½ Tbsp granulated garlic powder
  • 2 Tbsp lemon juice
  • 1 Tbsp brown sugar optional, but essential for the beautiful caramelization of the skin
  • 1 tsp cayenne or peperoncino pepper powder optional

Instructions

  • Mix all ingredients together in a large bowl or a plastic zip-lock bag. Add the chicken and rub the mix all over making sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes and up to 2 hours. You can also marinate your chicken overnight and even 24 hours. It will only get better.
  • Preheat oven to 450 degrees F.
  • Preheat a large skillet to 350F. Place one chicken at a time on the skillet and press down with something heavy, such as a grill press or a pot filled with water. Sear over high heat for 2 minutes per side.
  • Place the chicken on a foil lined baking sheet. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F.