Don Silvers

Preparing oven-roasted chicken with its characteristic crispy skin and moist, juicy flesh takes well over an hour. But Anne Rosenzweigh has developed an ingenious truc for putting this culinary staple on the table in about 7 minutes.

Bone a 3 1/2 pound chicken, keeping the breast and thigh meat in one piece. (Reserve remainder of chicken for another use.) Season with salt and pepper. Heat 1 tablespoon oil medium-high in a skillet. When hot, add the chicken, skin side down, and cook until the skin gets very crispy, about 2 minutes. Place the pan in a preheated 400 degree oven for approximately 5 minutes until the chicken is done.