Cast iron pan roast chicken

Chicken parts roasted in a preheated cast iron pan in a hot oven.

We get a whole chicken and cut it into parts. Two legs, two thighs, two breasts (boneless) and two wings (tips removed). The back, rib cage and wing tips go in the bone bag in the freezer for future broth.

Season the parts all over with a dry rub of your choice. We have done chili/cumin, Old Bay, curry, KFC knockoff mix, whatever, along with salt and pepper and garlic and/or onion powder.

We usually do a mustard herb paste under the skin too. Tablespoon or so of mustard mixed with fresh or dried herbs and a teaspoon of olive oil. Thyme, rosemary, tarragon, cilantro, etc all work well.

Put a large cast iron pan into a cold oven. We have a 10.5 inch pan. A little bigger would not hurt. Set the oven to 450F or 425F for convection. When the oven reaches temperature, the pan is ready. Take the hot pan out (careful!). Add a tablespoon of fat to the hot pan to coat the bottom (we use olive oil, lard or bacon fat). Put the chicken parts in skin side down, and back in the oven.

Roast for ten minutes, then flip the chicken to skin side up, and roast until done - usually 15 minutes more.

It comes out crispy and juicy, and there are usually some pan juices for sauce/gravy.

The one we did last night was a little different. We did a wet rub of our mixed red hot sauce, garlic, cumin, Mexican oregano and lime juice. And we added a sliced onion and garlic clove to the pan under the chicken. Once cooked we made an enchilada type sauce with the pan drippings, onion, garlic, more of the hot sauce, chili powder and cumin.

Thank you. Have never done prior.

That sounds wonderful and a quick juicy way to do chicken. Thanks!!

Thank you for sharing. I'm going to have to try this as it sound so delish. You two always inspire me with your meals.

I've done this before but added Kimchi to it. It makes a really great sauce!