ROASTED CHICKEN IN CAST IRON SKILLET RECIPE 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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- Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
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Cast iron crispy chicken and potatoes made in under an hour!
From holisticfoodie.com
Total Time 65 minutes
Cuisine dinner, Main Course
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Total Time 65 minutes
Cuisine dinner, Main Course
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SKILLET ROAST CHICKEN RECIPE | SIDECHEF - RECIPES AND MEAL ...
Skillet Roast Chicken
From sidechef.com
Reviews 4
Total Time 7200S
Category Keto, Low-Carb, Thanksgiving, Nut-Free, Shellfish-Free, Meal Plan, Intermediate, Weekend Project, Gluten-Free, Egg-Free, Soy-Free, Christmas, Entertaining, Easter, Oven, Fish-Free, Stove, Peanut-Free, Tree Nut-Free, Grain-Free, Sugar-Free, Tomato-Free
Cuisine American
Calories 66 calories per serving
From sidechef.com
Reviews 4
Total Time 7200S
Category Keto, Low-Carb, Thanksgiving, Nut-Free, Shellfish-Free, Meal Plan, Intermediate, Weekend Project, Gluten-Free, Egg-Free, Soy-Free, Christmas, Entertaining, Easter, Oven, Fish-Free, Stove, Peanut-Free, Tree Nut-Free, Grain-Free, Sugar-Free, Tomato-Free
Cuisine American
Calories 66 calories per serving
- Serve the chicken pieces with the pan juices poured over.
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SKILLET-ROASTED CHICKEN & POTATOES RECIPE | INA GARTEN ...
From foodnetwork.com
Reviews 4.8
Total Time 5 hours 30 minutes
Category main-dish
Reviews 4.8
Total Time 5 hours 30 minutes
Category main-dish
- 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.
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MOM'S ROAST CHICKEN RECIPE: HOW TO MAKE IT
This is the best way to cook a whole chicken. It roasts up super juicy with crisp, golden skin. This chicken is simply seasoned, but packs in so much flavor. —James Schend, Taste of Home Food Editor
From tasteofhome.com
Total Time 60 minutes
Category Dinner
Calories 405 calories per serving
From tasteofhome.com
Total Time 60 minutes
Category Dinner
Calories 405 calories per serving
- Rub outside of chicken with salt and pepper. Transfer chicken to a rack on a rimmed baking sheet. Refrigerate, uncovered, overnight., Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes., Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat., Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving.
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CAST-IRON SKILLET ROASTED CHICKEN WITH POTATOES ...
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