Pan Fried Roasted Chicken

Pan fried roasted chicken

Pan Fried Roasted Chicken served with roasted potato, crispy pancetta and turnips, topped with a salad of cabbage, avocado, carrots, and red onions, tossed in a honey vinaigrette, garnished with cilantro and scallions


1 whole chicken (cut into 8 pieces)

1 ½ pounds small potatoes

1 ½ pounds peeled and cut turnips
(cut turnips the size of the potatoes)

4oz sliced pancetta

2 avocados

2 pounds of carrots

1 red onion

1 bunch of scallion

1 bunch of cilantro

1 pound cabbage





Kosher Salt

Fresh Black Pepper

Crushed red pepper

Granulated garlic

Extra virgin olive oil

1 Tablespoon Fresh ginger

Vegetable oil


Preheat oven to 400, pat dry chicken, then season with olive oil and salt and pepper. In a pan sear both sides until crispy brown, then set aside. Then using the same pan add pancetta and cook until crisp. Place thigh and drumstick on baking pan, bake these pieces for 10 minutes. Then add breast and wings and bake all pieces for 30 minutes until it is at an internal temp of 165 degrees to the bone. Toss turnips and potatoes in extra virgin olive oil, salt and pepper, and crushed red pepper. Place on a different baking sheet and bake with chicken for about 30 minutes or until tender. Take shredded carrots, onion, and cabbage and mix, setting aside half for leftovers. Take honey vinaigrette to toss with cabbage mixture. Once chicken and potatoes are done, toss potatoes with pancetta, plate on the side with roasted chicken. Top chicken with cabbage mixture, garnish with fresh avocado, scallion, and cilantro. Drizzle with remaining vinaigrette.

Honey Vinaigrette:

½ cup honey

½ cup red wine vinegar

1 Tablespoon Dijon mustard

½ cup vegetable oil

Combine honey, vinegar, and mustard. Then whisk vegetable oil in slowly to emulsify.

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