This is more technique than recipe and is a great one to have in your back pocket, because it works as both a make-ahead recipe (the chicken reheats well and can be sliced and added to salads) and a last-minute save. Pan-roasting chicken produces brown, crisp skin and juicy insides in a single pot in very little time.
It’s easiest if you use all chicken thighs, as they’ll cook at the same pace, but if you believe it’s better to buy all the parts of a bird, then just plan to remove the pieces from the pan as they finish cooking.
You can make this Brussels Sprouts Salad with Anchovy Dressing recipe ahead of time if you want an easy side, and the leftovers (even dressed!) will also keep for a couple days — ideal for a next-day work lunch of shredded chicken over salad. Get more helpful hints for everyday cooking and for the coming holidays in our Storing and Re-Heating Tricks and Tips to Survive the Holidays article.
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