CAST-IRON SKILLET CHICKEN
This is the easiest way to roast a chicken in a pan, in the oven, at home. By breaking your bird down into two pieces and cooking them fast, you'll get crispy, dark, golden-brown skin and super juicy meat, all in under half an hour.
Provided by Kevin Gillespie
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 500 F, or as high as it will go. Preheat cast-iron skillet over high heat. (Note: Chef Gillespie uses an 8-inch skillet to cook 2 servings; use two 8-inch skillets or one 14-inch skillet to cook 4 servings.) Butcher the chicken: First, make a cut along one side of the backbone, as close to the bone as possible. Carefully cut down until the breast and tenderloin can be pulled away from the carcass in one piece; pop the thigh bone out of the joint, and continue cutting from thigh to wing joint to detach the entire half from the carcass. Repeat procedure with the other side of the chicken. (Reserve the carcass for stock.)
- Extend the wing and cut through joint between the flat and the drumette. (Reserve the wing for stock.) Make a cut to separate the breast from the thigh, so you have a leg-and-thigh piece and a breast-and-drumette piece. When the skillet is smoking hot, add the grapeseed oil to coat the bottom of the pan. Pat the chicken pieces completely dry with paper towels; then generously season on all sides with salt.
- Very gently lay the leg-thigh in the skillet, skin side down, and cook until the skin is nicely browned, about 2 minutes. No need to peek or move the chicken-just let it cook undisturbed. When the skin is browned, it will release easily from the pan; flip it over so it's skin side up. Add the breast to the skillet, skin side down. Place skillet in the oven and cook, 15 minutes.
- After 15 minutes, remove skillet from the oven and check to see if chicken is done: the juices bubbling at the bone should be clear, and the meat should be retracting at the thigh bone. Serve.
SKILLET ROSEMARY CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
- Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
- Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
- Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g
SIMPLEST ROAST CHICKEN
With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you'll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don't already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 1h
Yield 4 servings
Number Of Ingredients 3
Steps:
- Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
- When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
- Tip the pan to let the juices flow from the chicken's cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 34 grams, Carbohydrate 1 gram, Fat 51 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 0 grams, TransFat 0 grams
CARY'S CAST IRON SKILLET CHICKEN RECIPE
One-pot baked chicken with rice, beans, and veggies. Easy prep and cleanup!
Provided by Cary
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h6m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a cast iron skillet over medium heat; stir in onion. Cook and stir until the onion is softened and lightly browned, about 8 minutes. Lower heat and add bell pepper, mushrooms, and garlic; cook and stir until soft, 3 to 5 minutes more.
- Mix oregano, basil, paprika, black pepper, and salt together in a bowl. Stir 1/2 of the herb mixture into vegetable mixture. Stir black beans and rice into vegetable mixture. Arrange chicken breasts over beans and rice mixture, sprinkle remaining herb mixture on top. Pour in tomatoes and 1 cup water. Cover skillet with aluminum foil.
- Bake until chicken is no longer pink in the center and the juices run clear, adding more water as needed to keep mixture moist, about 25 minutes. Remove aluminum foil and cook until rice is soft, adding more water as needed to keep mixture moist, 10 to 15 minutes more. Remove skillet from oven and set aside to cool slightly, 5 to 10 minutes.
Nutrition Facts : Calories 537.9 calories, Carbohydrate 72.7 g, Cholesterol 67.2 mg, Fat 10.9 g, Fiber 13 g, Protein 38.3 g, SaturatedFat 2 g, Sodium 825 mg, Sugar 8.1 g
CAST IRON SKILLET CAJUN CHICKEN
This recipe is so easy - and so good! One of my favorite dishes that my mother-in-law has been making for years. Perfect when accompanied with rice. Preparing in a good "seasoned" cast iron skillet is a must for the flavor to come out right. I prefer using chicken breasts with bones, but my husband likes boneless - either way it comes out great!
Provided by CajunYat
Categories Poultry
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle chicken breasts with half the amount of Tony's seasoning. Set aside.
- Warm up the skillet over medium high heat.
- Add lard or butter an allow to melt.
- Add onions and sautee until they look carmelized (they should turn a nice light brown in the cast iron pan, but not burned).
- Add the remaining Tony's, crushed white peppercorns and garlic powder to onions and stir.
- Turn heat down to medium.
- Add chicken breasts and allow them to brown on one side. Flip each breast.
- Spoon onions on top of breasts.
- Add a few Tablespoons water.
- Turn flame down to low/medium and cover pan.
- Simmer for 20 minutes, checking occasionally.
- Serve. The gravy and onions are great over rice.
Nutrition Facts : Calories 503.2, Fat 17.9, SaturatedFat 7.5, Cholesterol 249.5, Sodium 490, Carbohydrate 5.4, Fiber 1, Sugar 2.4, Protein 75.9
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