It’s… chicken-bacon, sort of.
is a dinner-table fixture at my house no matter the season. It's the ultimate one-pan dinner and it's so simple to throw together at the last minute: Brown a chicken in an oven-safe skillet on the stovetop, if it's winter add mushrooms and whatever root vegetables are on hand , and finish everything in a 425°F oven for about 45 minutes.
The trick? Remove the skin altogether. Here's how to reheat your chicken so that the skin gets as crispy as possible the second time around. Now, onto the re-crisping:Start by peeling the skin from the cooked bird—this will be easiest if your chicken has been separated into parts , but you can also peel the skin from a whole chicken and tear it into bite-size pieces.Heat a tablespoon of olive oil over medium-high heat in a skillet just until warm.
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