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Thinking about chickens & skillets... try your hand at chicken under a brick. Basically, you're cooking the chicken with a little oil in a skillet, while weighing down the chicken to maximize surface contact area. Works best with whole chickens or thighs.
Basics:
1) If using whole chicken, butterfly it first.
2) Get your favorite herb mixture (really, anything works here; I'm partial to garlic, lemon, and rosemary), and spread it under the skin (don't bother seasoning the skin, it's all going to fall off. Salt & pepper liberally
3) heat oil in a skillet, add the chicken skin side down. Put a weighted pot on top of the chicken (fill the pot with water, or cover a brick with foil and put on top of the chicken). Cook for about 15 minutes, turn the chicken over, and replace the weight. Cook for another 10-20 minutes.a Remove skillet from heat, let chicken rest for 10 minutes, remove and serve. If you want to get fancy, stir up the pan drippings on high heat with 1/2 cup of your liquid of choice (wine, beer, water), reduce heat to simmer, and serve as sauce.