Whole Chicken In a Pan Recipe

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Whole Chicken In a Pan
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  1. Place the chicken breast-side down on a cutting board. With a poultry shears or sharp knife, make two vertical cuts about 1 1/2 inch apart on each side of the backbone, all the way from the neck to the tail. Cut through the bones, and remove the backbone and tail. Open up the chicken so it lays flat.
  2. With the chicken still breast side down, use your sharp knife to slice through the cartilage at the top of the breast bone, working from the inside of the chicken. Hold the chicken in your two hands, and bend it backwards to make the breastbone pop out; pull out the breastbone and the cartilage. Use your knife to slice out the ribs from the inside, if you desire. Try not to cut through the skin.
  3. In a small bowl, mix the sage, salt, and black pepper. Use your fingers to rub the sage mixture all over the inside and outside of the chicken, and push the seasonings under the skin as well.
  4. Melt butter with olive oil in a 12-inch heavy skillet over medium-high heat. Have a second heavy skillet (such as a cast-iron skillet) or a heavy Dutch oven ready for flattening the chicken. (If you don't have either of those things, wrap a brick in aluminum foil.) When the oil and butter just begin to give off wisps of smoke, place the chicken into the skillet, skin side down and flat. The knees of the chicken legs should point towards each other so the legs are flat. Place a piece of aluminum foil on top of the chicken, and weight it down with the heavy skillet or Dutch oven to press the chicken down as it cooks.
  5. Cook the chicken until the skin is crisp and browned, 12 to 15 minutes; carefully remove the weight and foil, and turn the chicken over so the opened-up side is down. Replace the foil and weight, and cook the chicken until the juices run clear and the meat is no longer pink at the bone, about 15 more minutes. An instant-read thermometer inserted into thigh meat, not touching bone, should read at least 160 degrees F (70 degrees C).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2481.23 Kcal (10388 kJ)
Calories from fat 884.9 Kcal
% Daily Value*
Total Fat 98.32g 151%
Cholesterol 4783.21mg 1594%
Sodium 1398.56mg 58%
Potassium 4160.73mg 89%
Total Carbs 37.5g 13%
Sugars 0.04g 0%
Dietary Fiber 0.8g 3%
Protein 326.88g 654%
Vitamin C 290.9mg 485%
Vitamin A 54.6mg 1819%
Iron 109.4mg 608%
Calcium 217.8mg 22%
Amount Per 100 g
Calories 134.54 Kcal (563 kJ)
Calories from fat 47.98 Kcal
% Daily Value*
Total Fat 5.33g 151%
Cholesterol 259.37mg 1594%
Sodium 75.84mg 58%
Potassium 225.61mg 89%
Total Carbs 2.03g 13%
Sugars 0g 0%
Dietary Fiber 0.04g 3%
Protein 17.72g 654%
Vitamin C 15.8mg 485%
Vitamin A 3mg 1819%
Iron 5.9mg 608%
Calcium 11.8mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 57.7
  • 59

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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