Cast Iron Skillet Roasted Chicken Aka Picnic Chicken Recipes

CAST-IRON SKILLET CHICKEN

Steps:

• Preheat oven to 500 F, or as high as it will go. Preheat cast-iron skillet over high heat. (Note: Chef Gillespie uses an 8-inch skillet to cook 2 servings; use two 8-inch skillets or one 14-inch skillet to cook 4 servings.) Butcher the chicken: First, make a cut along one side of the backbone, as close to the bone as possible. Carefully cut down until the breast and tenderloin can be pulled away from the carcass in one piece; pop the thigh bone out of the joint, and continue cutting from thigh to wing joint to detach the entire half from the carcass. Repeat procedure with the other side of the chicken. (Reserve the carcass for stock.)
• Extend the wing and cut through joint between the flat and the drumette. (Reserve the wing for stock.) Make a cut to separate the breast from the thigh, so you have a leg-and-thigh piece and a breast-and-drumette piece. When the skillet is smoking hot, add the grapeseed oil to coat the bottom of the pan. Pat the chicken pieces completely dry with paper towels; then generously season on all sides with salt.
• Very gently lay the leg-thigh in the skillet, skin side down, and cook until the skin is nicely browned, about 2 minutes. No need to peek or move the chicken-just let it cook undisturbed. When the skin is browned, it will release easily from the pan; flip it over so it's skin side up. Add the breast to the skillet, skin side down. Place skillet in the oven and cook, 15 minutes.
• After 15 minutes, remove skillet from the oven and check to see if chicken is done: the juices bubbling at the bone should be clear, and the meat should be retracting at the thigh bone. Serve.

CAST IRON SKILLET ROASTED CHICKEN (AKA ' PICNIC CHICKEN ')

Steps:

• *Note: the original recipe specified dried thyme.
• Preheat the oven to 425 degrees.
• If using a whole chicken/spatchcocking: Place chicken on the cutting board breast side down. Use kitchen shears to cut down the length of the spine on both sides. Discard the spine.
• Turn the bird breast side up. Gripping the 2 cut sides where the spine used to be, open up the bird, pressing down firmly at the center to flatten it.
• For chicken pieces: Rub the spice mixture all over the chicken pieces and brown on both sides for 5 minutes each side.
• In a small bowl, mix together the salt, garlic powder, thyme (or other dried herb of choice) and black pepper. Rub the mixture evenly over the entire chicken.
• Set a large cast-iron skillet on a burner over medium-high. When the skillet it hot, add the chicken breast (or chicken pieces) side down. Let the chicken brown for 5 minutes, then use tongs to carefully flip the bird so the breast side is up. Brown the other side 5 minutes.
• Set the skillet in the oven and roast for 30 to 40 minutes, or until the thickest part reaches 165 degrees. Depending on if you use a whole chicken, bone-in chicken pieces or boneless, roasting time will vary. It only took about 25 minutes for our chicken pieces to roast all the way through.
• Either serve immediately or let cool and refrigerate for use in a picnic.

SKILLET-ROASTED LEMON CHICKEN

Steps:

• Preheat the oven to 450 degrees F.
• Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
• Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
• Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
• Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.