Cast Iron Skillet Roasted Chicken Aka Picnic Chicken Recipes
CAST IRON SKILLET ROASTED CHICKEN (AKA ' PICNIC CHICKEN ')
From the Associated Press. I cheated and bought boneless/skinless chicken pieces (breasts, and thighs) instead of a whole chicken and I replaced some of the kosher salt with a small amount of smoked salt. Easy for summertime cooking!
Provided by COOKGIRl
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 724.2, Fat 53, SaturatedFat 15.1, Cholesterol 243.8, Sodium 1681.6, Carbohydrate 0.7, Fiber 0.3, Protein 57.4
CAST IRON CHICKEN
This is a super simple recipe. So easy to just throw together. You can add whatever spices and veggies you would like to make it your own! Very similar to a roast chicken dinner, but way simpler. I mashed it up with a fork and fed it to my nine month old baby and she loved it too! Best part is there is only one pot to clean up at the end.
Provided by MollyLin
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Chop all the veggies in bite-sized pieces.
- Season the chicken with garlic salt, pepper, and a light sprinkle of flour. Brown the chicken in a cast iron or oven safe skillet with a small amount of olive oil. Take the chicken out of the skillet and set aside.
- Place all the veggies in the skillet and season with garlic salt, pepper, dried parsley and add a little olive oil if needed. Toss in the skillet to coat with the chicken drippings.
- Place chicken back on top of the veggies and cook in the oven for about 30 minutes until the potatoes are tender and the chicken is cooked all the way through.
Nutrition Facts : Calories 326.2, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 114.6, Carbohydrate 45.8, Fiber 7.1, Sugar 5.8, Protein 20.5
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