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This one came via Epicurious and Bon Appetit with a few added extras. But it is pretty wonderful and the shallot/lemon/butter/wine glaze that comes from it is perfect with a side of Brussels Sprout and/or mashed potatoes. It takes a little bit of time, some arm strength, oven mitts, and a couple of large cast iron skillets, but it’s worth it.

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For x4 good sized pieces of chicken you’ll need: x4 bone-in-skin-on chicken breasts, x1 medium shallot (chopped), x2 cloves garlic (crushed and chopped), 1/4 c lemon juice, 1/4c white wine, 1/3 c fresh parsley (chopped), 3 Tbs olive oil, 2 Tbsp unsalted butter, 1/2 tsp crushed red pepper, salt and pepper.

Preheat the oven to 375.

On a large plate, pat down the chicken breasts with a paper towel and then season all over with salt and pepper. Allow to stand at room temperature for 20 mins to an hour.

Add the olive oil to a large cast iron skillet and lay in the chicken breasts, skin side down in the oiled skillet. Place a sheet of aluminum foil over them and then place a second cast iron skillet, bottom side down, on top to press the chicken into the lower skillet. Place the skillet sandwich into the oven. It’s heavy so be careful and get some help.

Roast for 12-20 mins until skin side is nice a brown.

Wear a couple oven mitts and remove the skillet contraption from oven, remove upper skillet and foil, and turn the chicken over. Place back in the oven, uncovered, for a further 10-15 mins until cooked through (when the temp. reaches 160 degrees inside).

Remove the chicken from the oven and set it to one side loosely covered with foil on a large plate. Be sure to reserve all of the grease and roasting debris from the chicken in the skillet as your next step involves using that.  And wear an over mitt at all times when handling the skillets, they will be hot and heavy!

Place the skillet with the chicken grease on the stove over medium heat. Add the chopped shallot, chopped garlic and the crushed red pepper. Toss well until just turning soft – about 3-5 mins.

Add lemon juice and white wine and turn up the heat slightly. Stir well for 2-3 mins until it just begins to emulsify. Add the butter and swirl the pan until it melts and just begins to thicken.

Turn down the heat, add the chopped parsley, swirl well, and then add the chicken back into the skillet. With a tablespoon, baste the chicken all over and warm through.

Remove from heat and serve directly from the skillet itself.

 

 

2 thoughts on “Cast Iron Skillet Roasted Chicken

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