Pan roasted whole chicken
If you have a cast iron skillet or Dutch oven or saute pan that goes into the oven, skip the baking dish step and then it will be a one pan wonder!
Course: Main Dish
Cuisine: Poultry
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Cut the tops off of the heads of garlic and place onto small pieces of tinfoil. Drizzle with 1 tablespoon of olive oil and wrap up like a purse, set into baking dish.
  2. Preheat the oven to 375°F. Prepare a baking dish with parchment paper. Add the chicken and season evenly with the salt.
  3. Prepare a large saute pan on high heat, add 1 tablespoon olive oil and get hot. Add the chicken, breast side down and let sear for 3 minutes. Add the onions around the chicken and saute for 3 more minutes, mixing the onions often.
  4. Turn over the chicken and add the chili pepper and tomatoes and ginger into the onions and mix well. Add 1/2 cup of wine and cook on high heat for 8 more minutes, mixing periodically.
  5. Place chicken in baking dish, breast side up and add 1 tablespoon of olive oil, evenly coat with the rest of the spices, rubbing it into the chicken skin.
  6. Add the rest of the ingredients around.( leave a small amount of fresh basil for garnish) Cover and place in oven for 1 hour or until evenly cooked through. Carve when cooled, cover in juice, toppings and fresh basil and serve!
Notes & Tips:

If your garlic isn't really soft, leave it in the oven for longer.  Feel free to substitute the basil with some sprigs of fresh rosemary and thyme for a different flavor!