Herb Roasted Chicken With Lemon And Browned Butter Lodge Cast Iron Recipes

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.

HERB ROASTED CHICKEN WITH LEMON AND BROWNED BUTTER | LODGE CAST IRON

Steps:

• Dry chicken with paper towels. Season all over with salt and pepper, making sure to salt inside the cavity as well as under the wings and legs.
• Refrigerate for 1 hour or overnight. Take the chicken out of the fridge before preheating the oven to knock enough chill off the bird before baking.
• Preheat the oven to 450 degrees Fahrenheit.
• Squeeze half a lemon over the chicken. Brush the butter over the skin, pouring excess inside the cavity. Season liberally with herbs. Place 2 lemon halves, 4 garlic cloves, and the chopped shallots inside the cavity. Add the remaining garlic and lemon to the casserole pan or skillet.
• Place the chicken, breast-side up, in the oven and roast for 35 minutes. Remove the chicken and quickly baste. Place back in the oven and continue to roast until the skin is crispy and the chicken is cooked through (165 degrees Fahrenheit), approximately 45 minutes.*
• Remove from the oven and tent with aluminum foil for 10 minutes before slicing.
• Slice chicken and spoon on pan sauce before serving.

HERB-ROASTED CHICKEN

Steps:

• Combine herb leaves and garlic with a mortar and pestle or in a food processor, pouring in oil in a slow, steady stream. Stir in zest; season with pepper.
• Place chicken on a cutting board. Tuck wing tips under. Season cavity with salt and pepper. Place lemon halves and herb stems in cavity. Make two 1 1/2-inch slits in each leg and thigh. Loosen skin from breasts with your fingers. Rub paste all over chicken, into slits and under skin. Tie legs with kitchen twine. Refrigerate chicken, covered, at least 3 hours or overnight.
• Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Heat a large cast-iron skillet or roasting pan in oven 15 minutes. Season chicken with salt and pepper. Carefully place it in the skillet in the oven, breast side down. Roast 15 minutes. Turn chicken onto its side; roast 10 minutes. Turn onto other side; roast 10 minutes. Turn chicken onto its back; roast until golden brown and juices run clear or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. about 20 minutes.
• Lift chicken so that juices run into skillet; transfer chicken to a platter. Cover chicken loosely with foil; set aside. Pour off fat from skillet, leaving juices; discard fat. Heat juices over medium-high heat. Slowly add wine, stirring to loosen the browned bits. Bring to a boil. Cook until reduced by half, about 4 minutes. Serve chicken with the pan sauce.