CAST IRON CHICKEN COOKER RECIPES

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VERTICAL CHICKEN ROASTER RECIPE - ABODEMENTS



Vertical Chicken Roaster Recipe - Abodements image

A perfect, simple and classic roast chicken recipe using a vertical chicken roaster.

ROAST CHICKEN WITH SPRING VEGETABLES | LODGE CAST IRON



Roast Chicken With Spring Vegetables | Lodge Cast Iron image

Use skin-on chicken breasts in this dish for depth and flavor.

Provided by The Culinistas & Lodge Cast Iron

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 - 6

Number Of Ingredients 11

¼ cup of olive oil, divided
3 of skin-on chicken breasts, boneless
4 of ounces shiitake mushrooms, stemmed and halved
½ cup of marinated artichokes, quartered
¼ cup of marinated artichoke pickling liquid
¼ cup of water
¼ teaspoon of cayenne
1 cup of asparagus, ends trimmed and cut into 1 inch pieces on a bias
¼ cup of parsley, roughly chopped, plus a little for garnish
of Salt and freshly ground black pepper to taste
of Baguette for serving

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Heat 2 tablespoons of oil in a Chef Collection 12 Inch Cast Iron Everyday Pan. Season chicken with salt and pepper. Sear the chicken — skin-side down first — until golden brown, 10-12 minutes. Transfer the chicken onto another plate.
  • Heat the remaining 2 tablespoons of oil. Add the mushrooms and sear until golden brown, 5 minutes. Add artichokes, pickling liquid, water, and cayenne and season with salt and pepper. Cook the mixture just until it’s warmed through (about 3 minutes) and add chicken back to the pan. Transfer to oven and cook until the chicken reaches 160 degrees Fahrenheit for 15-20 minutes, then transfer the pieces to a cutting board. Let rest for 5 minutes.
  • While the chicken is resting, mix in the asparagus and 2 tablespoons of parsley. Cook on the stove top until the asparagus is tender, 5 minutes. Slice the chicken on a bias and lay on top of the vegetable mixture. Garnish with remaining parsley and serve.

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