The most classic, easy, and delicious dinner you can make is stove top roast chicken or "pot roast" chicken as we called it in Jamaica. Achieving a beautifully bronzed roast chicken on a stove top is easy. Watch pot roast chicken recipe video
1/4 tsp. ground black pepper
1/2 tsp. paprika
2 stalks scallion, beat, then roughly chopped
1/2 of 1 medium onion, sliced
1 clove garlic
Few slices of hot pepper
1 tbsp. ketchup
2 tsp. vegetable oil
1. Trim fat from chicken, then rinse with lime water, drain well, then pat dry with paper towel.
2. Mix together, salt, paprika and black pepper then use to season chicken. Marinate chicken for 30 minutes or more.
3. Heat Dutch pot or a heavy-bottomed skillet (make sure the skillet has a lid)
4. Add 2 tsp. of coconut oil (or any oil that you're using)
5. Place the chicken into the hot oil, skin side down. Brown chicken on one side for 5 minutes with the lid on. Do not add the seasoning, they will burn and taste bitter, especially the garlic.
6. Open pot, turn chicken to the other side and brown for 5 minutes.
7. At the point, the oil is very hot, so, to prevent the oil from burning and becoming black, pour just a tiny amount of water in the pot, cover pot and continue to brown the chicken.
8. Brown each side of the chicken for five minutes, until 25 minutes passed. Each time when the oil becomes too hot, pour just a bit of water in the pot.
9. At the 20 minutes mark, add the cut-up herbs, cover pot and continue to brown the chicken.
10. After 25 minutes, the chicken is cooked, the juices run clear, and if you pierce the chicken with a fork, it should feel loose. Transfer the chicken from the pot to a plate.
11. The seasoning is still cooking in the pot, pour 1/4 cup of water into the pot. Adjust the taste by adding salt if needed. Add ketchup. Simmer gravy on high heat until thickens.
12. Remove gravy from heat and pour over roasted chicken if desired.