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I recently attended  a cooking class at my new favorite place to stock my kitchen, “Lets get Cookin” in Westlake, California. The chef pulled out her “favorite pan of all time to cook with” A “Swiss Diamond” fry pan. She explained all the reasons why she liked to cook with it. It was light weight, browns and sears meats like no other, goes right from the stove to the oven and  food doesn’t stick and easy to clean. By the time the class was finished I was hooked, I immediately went into the shop where they have an extremely well stocked inventory of wonderful finds for your kitchen. I purchased the Swiss Diamond 12.5-inch Nonstick Skillet. It was pricey, but I took the plunge and made an investment in a piece I knew would last me forever. I came home, unwrapped it, read all the instructions, washed it out and found a prominent spot in my cupboard where I could get at it easily because I knew I would be reaching for it time and time again. The very first recipe I tried in it was my Roasted Chicken with  Salsa Verde. OMG! When I pulled it out of the oven I couldn’t believe how beautiful the chickens turned out, golden crispy skin, moist and tender chicken oozing  with natural juices. I swear it tasted like the chicken you would eat in France. Clean and simple, you could actually taste the chicken, the way chicken is suppose to taste. I served it with the Salsa Verde and between the pan juices and the salsa the flavors are crazy wonderful. I know that searing the chicken in this pan made a big difference. I was able to do so without burning the skin. It sealed in the juices and it baked up beautifully! Enjoy!




1/2 cup Italian parsley coarsely chopped

1 tablespoon fresh thyme leaves, chopped small

1 tablespoon tarragon leaves, chopped small

1/4 cup pitted green olives chopped small

4 anchovy fillets chopped

3 tablespoons capers

1/2 cup Extra Virgin Olive Oil

1 tablespoon red wine vinegar

1 tablespoon fresh lemon juice

Place the chopped parsley, thyme leaves, tarragon, green olives & anchovies in a bowl,  stir in the capers, olive oil, red wine vinegar and lemon juice.




1- 4 pound organic chicken, ask your butcher to split it in half, washed and patted dry

4 tablespoon extra virgin olive oil

6 teaspoons kosher salt

freshly ground black pepper

Place your 12-1/2 inch oven proof skillet on the stove and start to heat it on medium high heat. If your skillet isn’t large enough to hold both sides of chicken, sear one side at a time. Using your hands rub two tablespoon of olive oil all over the front and back of  each chicken half. Sprinkle each side of the chicken with 1-1/2  teaspoon of salt. Sprinkle generously with black cracked pepper over both sides of chicken

Sear the chicken halves approximately 8 to 10 minutes, or until golden brown, then slide the skillet into the oven. Roast the chicken for 1 hour. Place the chicken halves on a platter skin side up and let it rest 15 minutes before you slice it. Pour the pan juices over the top of the chickens.