Why roast a chicken for over an hour when you can get it out of the oven in just 30 minutes? Mark Bittman’s “secret” to cooking chicken as quickly as possible is to roast it in a preheated frying pan in the oven.
Photo by Laurel Fan
The hot pan jump-starts the cooking process by letting the bottom of the chicken cook at the same time the top does (otherwise, the bottom doesn’t really start cooking until the pan becomes hot enough). It also makes sure the whole bird — including the meaty thigh — finishes cooking at the same time as the breast.
A 1.5-2kg chicken will roast in 30 minutes if you preheat a cast-iron or other heavy oven-proof pan in a 230 Celsius oven. Then you just need to take it out, let it rest, and enjoy.