Skillet Roasted Chicken with drippings sauce.

Stolen from America’s Test Kitchen. Easy, quick, and very good roasted chicken.

4 lb chicken or 3 lbs cut up chicken parts
2 T paprika
1 T onion powder
1 T granulated garlic
1 T salt
1 T fresh ground black pepper (or to taste)
Several thyme sprigs
2 T butter
A bit of flour or cornstarch

Put a cast iron frying pan into a cold oven and then heat oven to 450F.
Cut up the whole chicken if using.
Mix the spices together.
Generously season the chicken with the spice mixture.
When the oven reaches 450F, carefully take out the skillet and add the butter and thyme. Then place the chicken pieces skin side down.
Put back in the oven and roast for 15 minutes, flip the pieces and then roast for another 15 minutes. (You may need to broil for a few minutes to make sure the skin gets crisp.)

Remove from the oven and place chicken pieces on a warm plate. Remove and throw away the thyme sprigs. Sprinkle some flour or cornstarch over the drippings left in the pan. Cook and stir the flour/dripping mixture until it thickens. Then strain through a fine mesh strainer.

Serve chicken with sauce.