CAST IRON WHOLE CHICKEN RECIPES
SIMPLEST ROAST CHICKEN RECIPE - NYT COOKING
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
Total Time 1 hours
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//schema.org, Calories 673, UnsaturatedFatContent 34 grams, CarbohydrateContent 1 gram, FatContent 51 grams, FiberContent 0 grams, ProteinContent 50 grams, SaturatedFatContent 13 grams, SodiumContent 949 milligrams, SugarContent 0 grams, TransFatContent 0 grams
CAST-IRON ROAST CHICKEN WITH CRISPY POTATOES RECIPE | BON ...
Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.
Provided by Chris Morocco
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
- Transfer chicken to a cutting board and carve. Serve with potatoes.
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I can finally make a whole chicken after work for dinner! This quick-cooking method makes crispy skin and beautiful presentation!
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Reviews 4.9
Total Time 1 hours 0 minutes
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Reviews 4.9
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Calories 697.4 calories per serving
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Total Time 1 hours 25 minutes
Category main dish
- Preheat oven to 475ºF.Place the carrots, potatoes, and onion in a large bowl. Drizzle with 3 tablespoons of olive oil, then season generously with salt and pepper. Toss it all around well to coat, then place in a large cast-iron skillet. You may also use a large baking dish instead, like a 9x13 pan. Dry the chicken very well with a paper towel, then season the inside and outside of the chicken with salt and pepper. Place the garlic, rosemary, and lemon wedge into the cavity, then truss the chicken with kitchen twine.Place the chicken on top of the bed of vegetables, then roast for 25 minutes. Turn the oven down to 400ºF, and brush the outside of the chicken all over with olive oil. Continue cooking the chicken for approximately 45 more minutes, until the chicken registers 160ºF with a thermometer, reading where the thigh meets the breast. Or, you can check that the juices run clear at this spot. The chicken may need an additional 5 or 10 minutes of cooking time, depending on the size of the chicken. Once the chicken has finished cooking, let it rest at room temperature for at least 15 minutes for the juices to redistribute. Now it’s ready to serve!
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- Place the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven in the oven and preheat at 450°F (230°C).Cut the potatoes into bite-sized pieces and place in a bowl. Remove 2 cloves of garlic from the head and press into the potatoes. Add 1 tbsp (15 mL) of oil and ½ tsp (2 mL) of salt; combine.Cut off the wing tips and flats (the middle flat part of the wing) from the chicken (you can use these pieces to flavor stock). Brush the chicken with the remaining oil; season with paprika and the remaining salt.Cut the head of garlic and the lemon in half horizontally; place in the cavity of the chicken with the thyme. Tie the legs together with kitchen twine.Carefully remove the Dutch oven from the oven. Add the potatoes to the bottom and place the chicken on top. Replace the lid.Bake, covered, for 45 minutes. Remove the lid and bake until the skin is browned, and the chicken reaches 165°F (74°C), about 15–20 minutes.
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