Cast Iron Skillet Roasted Chicken Aka Picnic Chicken Recipes
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
CAST IRON SKILLET ROASTED CHICKEN (AKA ' PICNIC CHICKEN ')
From the Associated Press. I cheated and bought boneless/skinless chicken pieces (breasts, and thighs) instead of a whole chicken and I replaced some of the kosher salt with a small amount of smoked salt. Easy for summertime cooking!
Provided by COOKGIRl
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- *Note: the original recipe specified dried thyme.
- Preheat the oven to 425 degrees.
- If using a whole chicken/spatchcocking: Place chicken on the cutting board breast side down. Use kitchen shears to cut down the length of the spine on both sides. Discard the spine.
- Turn the bird breast side up. Gripping the 2 cut sides where the spine used to be, open up the bird, pressing down firmly at the center to flatten it.
- For chicken pieces: Rub the spice mixture all over the chicken pieces and brown on both sides for 5 minutes each side.
- In a small bowl, mix together the salt, garlic powder, thyme (or other dried herb of choice) and black pepper. Rub the mixture evenly over the entire chicken.
- Set a large cast-iron skillet on a burner over medium-high. When the skillet it hot, add the chicken breast (or chicken pieces) side down. Let the chicken brown for 5 minutes, then use tongs to carefully flip the bird so the breast side is up. Brown the other side 5 minutes.
- Set the skillet in the oven and roast for 30 to 40 minutes, or until the thickest part reaches 165 degrees. Depending on if you use a whole chicken, bone-in chicken pieces or boneless, roasting time will vary. It only took about 25 minutes for our chicken pieces to roast all the way through.
- Either serve immediately or let cool and refrigerate for use in a picnic.
Nutrition Facts : Calories 724.2, Fat 53, SaturatedFat 15.1, Cholesterol 243.8, Sodium 1681.6, Carbohydrate 0.7, Fiber 0.3, Protein 57.4
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- Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
- Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°. Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of the oil. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in skillet and roast until an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
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- Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
- Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°.
- Meanwhile, toss potatoes, butter, thyme, and 1 Tbsp. oil in a large bowl to coat; season with salt and pepper.
- Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange potatoes around. Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
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- Pat dry the chicken. Coat chicken with olive oil or melted butter. Liberally season with salt and pepper. Truss chicken if desired.
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- Truss your chicken, then place in a cast iron pan breast-side up. Sprinkle all over with 1 tbsp seat salt and allow the chicken to come to room temperature.
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- If using the dry brine technique, use 1/2 tsp kosher salt per pound of chicken and season liberally. Place in the fridge uncovered for up to 24 hours, or for a few hours. Remove and pat dry if needed.
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- Pat the chicken dry with paper towels and season generously with kosher salt inside and out. Let the chicken sit for 1 hour, or in the refrigerator overnight.
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- Wash the chicken well inside and out. Pat completely dry and set aside. If the chicken is not dry, the marinade will not stick to it well.
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- If possible, salt the chicken at least an hour ahead of time (or even overnight - leave it in the fridge). Pat the chicken dry with paper towel and generously season the inside and outside with salt. Do this at least 15 minutes in advance if you can't do it ahead of time.
- Preheat oven to 425F and move the rack to the middle of the oven. Place your cast iron skillet in the oven so it warms up (I do this as soon as I start preheating the oven).
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- Once the oven is hot, take the skillet out and add the remaining olive oil. Move it around the inside of the pan so it's coated.
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