CHICKEN AND POTATOES IN CAST IRON SKILLET RECIPES
SKILLET-ROASTED CHICKEN & POTATOES RECIPE | INA GARTEN ...
Provided by Ina Garten
Categories main-dish
Total Time 5 hours 30 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
- Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
- Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.
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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CAST-IRON SKILLET CHICKEN WITH CARROTS AND POTATOES ...
A one-pan dish that's perfect for date night, a dinner party or a simple weeknight meal, roast chicken looks impressive but is actually incredibly easy. This version uses lemon, rosemary and garlic to flavor the chicken, resulting in a bird with tender meat and crispy skin. Roasting the carrots and potatoes in the same pan allows the chicken's juices to permeate the vegetables, giving them tons of flavor and a tender bite—plus less clean-up for you! Be sure to let the chicken rest after roasting—it helps it retain moisture, resulting in juicier, more flavorful meat.
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- Preheat oven to 450°F (230°C). Arrange an oven rack in the lower third of the oven and remove any racks above it. Pat chicken with paper towel, absorbing liquid behind the wings and legs. Blot inside the body cavity. Rub olive oil onto chicken skin to coat; season with salt and pepper. Stuff lemon, onion, rosemary, thyme, and garlic into the chicken cavity. Bind legs together with a piece of kitchen twine or a wooden skewer. Place the chicken, breast-side up, in a cast-iron skillet. Arrange carrots and potatoes around the chicken. Reduce heat to 400°F (200°C) and roast chicken until a thermometer stuck into the thickest part of the thigh registers 165°F (75°C), 60 to 90 minutes. Rest chicken on a clean cutting board for 15 minutes before carving.
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INA GARTEN'S SKILLET-ROASTED CHICKEN & POTATOES RECIPE
Try Ina Garten's easy Skillet-Roasted Chicken and Potatoes dinner next time you're craving comfort food. It's a simple one-pan meal that has so much flavor!
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Reviews 4
Total Time 1 hours 30 minutes
Category dinner, poultry
From thepioneerwoman.com
Reviews 4
Total Time 1 hours 30 minutes
Category dinner, poultry
- At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate. Preheat the oven to 350 degrees. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes. Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.
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CAST-IRON CHICKEN & POTATO SUPPER - TASTEFUL SELECTIONS
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CAST-IRON SKILLET ROASTED CHICKEN WITH POTATOES ...
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