Lorraine Wallace's Stovetop Summer Chicken

Alexandra Grablewski

Roast chicken is one of those dishes that never fails to please—except maybe not in the dead of summer when turning on the oven means raising the temperature of your kitchen to uncomfortable heights. For those days we present Stovetop Summer Chicken from Lorraine Wallace's Mr. Sunday's Saturday Night Chicken. This stovetop roasting method keeps the temperature, well, temperate, and produces a chicken that's wonderfully juicy with loads of crisp skin.

Butterflying your bird cuts down on cooking time and gives you plenty of moist, roasty meat. Give this one a whirl and you might forgo oven roasting until the fall.

What Worked: This no-oven method not only keeps the kitchen cooler but makes for a bird with plenty of wonderfully crispy skin, and isn't that what all of us want from a chicken?

What Didn't: Beware the stove spatter factor.

Suggested Tweaks: Garlic, thyme, and rosemary are classic, but feel free to use your own combo of aromatics.

Reprinted with permission from Mr. Sunday's Saturday Night Chicken by Lorraine Wallace. Copyright © 2012. Published by Wiley. Available wherever books are sold. All rights reserved.

Recipe Facts

Active: 10 mins
Total: 40 mins
Serves: 4 servings

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  • One 3-pound chicken, backbone removed, butterflied
  • 6 tablespoons extra-virgin olive oil, plus additional to rub chicken
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • Coarse salt and freshly ground black pepper


  1. Remove the chicken from the refrigerator, rinse with cold water, and pat dry with paper towels. Rub olive oil on the chicken to coat. Let stand for 15 minutes.

  2. In a cast-iron skillet over medium heat, warm the 6 tablespoons of oil. Place the chicken in the skillet, breast side down, reduce the heat to medium-low, and cook for 15 to 18 minutes. Using tongs, turn the chicken over, breast side up, and cover with the garlic and herbs.

  3. Cook for 20 minutes more, basting occasionally with the oil and juices in the pan.

  4. Transfer the chicken to a cutting board and sprinkle with salt and pepper to taste. Cover with aluminum foil, let rest for 10 minutes, then carve and serve.