HERB-RUBBED CAST-IRON CHICKEN WITH PAN SAUCE
Letting the bird's skin dry out before cooking is crucial to getting restaurant-worthy crispiness. Pair that with rotating the cast-iron skillet around the burner for even browning as it cooks, and you've got yourself the crackliest, juiciest half chicken imaginable.
Yield 4 servings
Number Of Ingredients 9
Steps:
- Finely chop parsley, rosemary, oregano, and garlic in a food processor. With the motor running, stream in olive oil and process until a coarse paste forms. Season chicken with salt and pepper and rub flesh side with herb purée. Place, skin side up, on a rimmed baking sheet. Chill, uncovered, at least 3 hours and up to 1 day.
- Let sit at room temperature 1 hour before roasting. Place a rack in lower third of oven and set a large cast-iron skillet on rack; preheat oven to 450°F. Wrap the bottom of a medium cast-iron skillet in foil; set aside. As soon as oven is heated, carefully transfer skillet to stove and set over medium heat. Add vegetable oil. Once it begins to smoke, arrange both chicken halves skin side down with breasts touching in center and legs facing out. Place foil-wrapped skillet on top to weigh down. Cook, moving top skillet around to press on chicken in different spots, and shifting bottom skillet around burner every few minutes, until skin is deeply golden brown, 8-10 minutes.
- Position top skillet on chicken legs, transfer to oven, and roast 7 minutes. Slide top skillet over so that weight is on breasts and continue to roast until an instant-read thermometer inserted into the thickest part of legs registers 165°F, 7-9 minutes longer. Remove top skillet and spoon off all but 1 Tbsp. fat from skillet with chicken; discard. Add lemon juice and 3/4 cup water. Let sit off heat 2 minutes. Transfer chicken to a platter; let rest while you make the sauce.
- Bring liquid to a simmer over medium-high heat, stirring and scraping up browned bits; cook until an emulsified glossy sauce forms, 5-7 minutes. Season with salt. Pour sauce around chicken.
SPICE RUBBED ROAST CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 2h15m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin).
- When you are ready to cook, preheat the oven to 425 degrees F.
- Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter.
- Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving.
ROASTED CHICKEN RUB
Herb and smokey spice blend that complements chicken.
Provided by Semigourmet
Time 10m
Yield 6
Number Of Ingredients 10
Steps:
- Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.
Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.4 g, Fat 0.3 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 976.6 mg, Sugar 0.9 g
HERB-ROASTED CHICKEN
A bold herb paste rubbed under the skin lends allover flavor to this classic roasted chicken. It makes for a delicious weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
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.
SPICE-RUBBED CHICKEN THIGHS
For our must-have meal, we roast chicken using bone-in, skin-on thighs. This version without skin and bones has a zesty rub of turmeric, paprika and chili powder. -Bill Staley, Monroeville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix the first eight ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.
Nutrition Facts : Calories 169 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 460mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
ROASTED HALVED CHICKEN WITH GARLIC-HERB PASTE
This is a VERY easy way to make chicken, comes out moist and delicious! The fresh rosemary and zest of the lemon really give it a nice Spring taste. I use more garlic, 4 to 5 cloves. I also put a bit of the paste under the skin. The recipe calls for 2 cast iron skillets, but If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. I also have my butcher take out the backbone for me. (lazy me LOL) Time does not include marinading time. Adapted from Food Network, Cooking for Real, Sunny Anderson.
Provided by Scoutie
Categories Very Low Carbs
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Garlic-Herb Paste: Combine the rosemary, lemon zest, lemon juice,garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
- Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
- Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
- Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. Sear chicken until lightly browned, about 5 minutes.
- Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes.
- Transfer to a serving platter and serve.
Nutrition Facts : Calories 370.8, Fat 30.8, SaturatedFat 6.8, Cholesterol 85, Sodium 122.8, Carbohydrate 1.3, Fiber 0.3, Sugar 0.1, Protein 21.4
More about "herb rubbed cast iron chicken with pan sauce recipes"
HERB-RUBBED CAST-IRON CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Estimated Reading Time 2 minsServings 4
- Finely chop parsley, rosemary, oregano, and garlic in a food processor. With the motor running, stream in olive oil and process until a coarse paste forms. Season chicken with salt and pepper and rub flesh side with herb purée. Place, skin side up, on a rimmed baking sheet. Chill, uncovered, at least 3 hours and up to 1 day.
- Let sit at room temperature 1 hour before roasting. Place a rack in lower third of oven and set a large cast-iron skillet on rack; preheat oven to 450°. Wrap the bottom of a medium cast-iron skillet in foil; set aside. As soon as oven is heated, carefully transfer skillet to stove and set over medium heat. Add vegetable oil. Once it begins to smoke, arrange both chicken halves skin side down with breasts touching in center and legs facing out. Place foil-wrapped skillet on top to weigh down. Cook, moving top skillet around to press on chicken in different spots, and shifting bottom skillet around burner every few minutes, until skin is deeply golden brown, 8–10 minutes.
- Position top skillet on chicken legs, transfer to oven, and roast 7 minutes. Slide top skillet over so that weight is on breasts and continue to roast until an instant-read thermometer inserted into the thickest part of legs registers 165°, 7–9 minutes longer. Remove top skillet and spoon off all but 1 Tbsp. fat from skillet with chicken; discard. Add lemon juice and ¾ cup water. Let sit off heat 2 minutes. Transfer chicken to a platter; let rest while you make the sauce.
- Bring liquid to a simmer over medium-high heat, stirring and scraping up browned bits; cook until an emulsified glossy sauce forms, 5–7 minutes. Season with salt. Pour sauce around chicken.
CHICKEN WITH HERB-ROASTED TOMATOES AND PAN SAUCE …
From bonappetit.com
CHICKEN WITH TOMATO HERB PAN SAUCE - CREAMY TOMATO …
From tablefortwoblog.com
BEST CREAMY HERB CHICKEN RECIPE - HOW TO MAKE …
From delish.com
HERB-RUBBED CHICKEN UNDER A BRICK RECIPE | COOKING …
From cookinglight.com
SKILLET CHICKEN RECIPE WITH GARLIC HERB BUTTER SAUCE
From cookingclassy.com
PAN-ROASTED CHICKEN IN HERB BUTTER SAUCE - OH SWEET BASIL
From ohsweetbasil.com
CREAMY GARLIC HERB CHICKEN SHEET PAN DINNER RECIPE
From crayonsandcravings.com
CAST-IRON ROAST CHICKEN WITH LEMON-THYME PAN SAUCE
From almostfamousrecipes.com
HERB-RUBBED CAST-IRON CHICKEN WITH PAN SAUCE RECIPE | EAT YOUR …
From eatyourbooks.com
CREAMY GARLIC HERB CHICKEN SKILLET - (HOW TO VIDEO)
From easychickenrecipes.com
HERB ROASTED CHICKEN WITH LEMON AND BROWNED BUTTER - LODGE …
From lodgecastiron.com
SIMPLE RECIPES 螺 HERB-RUBBED CAST-IRON CHICKEN WITH PAN SAUCE …
From recipes.lacestreetshoes.com
ROASTED LEMON PEPPER HERB CHICKEN THIGHS WITH LEMON WINE …
From fortheloveofcooking.net
QUICK SKILLET CHICKEN IN CREAMY HERB SAUCE - LIVE SIMPLY
From livesimply.me
CLASSIC ROASTED HERB CHICKEN IN A CAST IRON SKILLET
From alittlebluehome.com
HERB-RUBBED CAST-IRON CHICKEN WITH PAN SAUCE | RECIPE | CAST IRON ...
From pinterest.co.uk
30 CHICKEN RECIPES TO COOK IN YOUR CAST-IRON SKILLET
CHICKEN WITH A GARLIC HERB PAN SAUCE - ESPRESSO AND LIME
From espressoandlime.com
HERB-RUBBED CAST-IRON CHICKEN WITH PAN SAUCE | RECIPE | CAST IRON ...
From pinterest.com
17 MOUTHWATERING CHICKEN CAST IRON SKILLET RECIPES - COOKING CHEW
From cookingchew.com
HERB-RUBBED CAST-IRON CHICKEN WITH PAN SAUCE - MASTERCOOK
From mastercook.com
ONE PAN GARLIC HERB CHICKEN AND ASPARAGUS - CREME DE LA CRUMB
From lecremedelacrumb.com
CREAMY GARLIC HERB CHICKEN - LODGE CAST IRON
From lodgecastiron.com
CHICKEN THIGHS WITH MUSHROOM HERB PAN SAUCE - RECIPES
From savingdessert.com
EASY SKILLET CHICKEN WITH HERB BUTTER SAUCE - COMPLETELY DELICIOUS
From completelydelicious.com
HERB ROASTED CHICKEN IN CREAMY WHITE WINE SAUCE
From whatsinthepan.com
ANY-BRINE CHICKEN WITH HERB PAN SAUCE RECIPE | EATINGWELL
From eatingwell.com
CRISPY HERB-ROASTED CHICKEN THIGHS - LIVE SIMPLY
From livesimply.me
HERB ROASTED CAST IRON CHICKEN - FORCESANDFORKS.COM
From forcesandforks.com
SKILLET CHICKEN - PAN-SEARED WITH GARLIC HERB BUTTER SAUCE
From unocasa.com
HERB ROASTED CHICKEN - PINCH AND SWIRL
From pinchandswirl.com
CAST IRON ROASTED LEMON HERB CHICKEN - BAKE IT WITH LOVE
From bakeitwithlove.com
GARLIC HERB CHICKEN RECIPE - EASY BUT DELICIOUS - CHISEL & FORK
From chiselandfork.com
PAN-SEARED CHICKEN BREASTS WITH A WINE-HERB PAN SAUCE
From schmoefarm.com
CAST IRON BBQ CHICKEN (JUICY & MOIST!)- DOMESTIC DEE
From domesticdee.com
PERFECT ROAST CHICKEN WITH LEMON HERB PAN SAUCE - THE MODERN …
From themodernproper.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love