Thursday, May 15, 2014

Cast Iron Skillet Roast Chicken

Nathan gave me a cast iron skillet for Christmas and I've loved having it. The few dishes I've made with it have been really good. I saw this recipe on Pinterest and it really intrigued me. I've always wanted to be able to make a great roast chicken. We made a few adjustments and it turned out really well. The idea comes from Best Recipe Box.

1 (5 lb.) roasting chicken, giblets removed
1 Tbsp. kosher salt
1/2 Tbsp. poultry seasoning (we like McCormick's GrillMates chicken rub)
1/2 tsp. black pepper (we like Lawry's seasoned pepper)
1/2 tsp. A1 garlic and herb seasoning
Reynold's roasting bag
4 Tbsp. butter

Rinse and thoroughly dry chicken. Place chicken inside a roasting bag. Stir all seasonings together in a small bowl. Now rub the chicken with the seasoning mixture, on top of the skin. Be sure to use it all and get all parts of the chicken, including some inside the cavity. Seal up the oven bag and refrigerate the seasoned chicken for 8 hours. When you're ready to cook your chicken, remove it from the fridge and rinse off all the seasoning and then thoroughly dry. Let chicken sit out for 30 minutes prior to cooking. You can truss the chicken if you'd like. When chicken is ready melt butter and pour/rub over chicken. Heat cast iron skillet over medium-high heat, once hot add chicken and brown on all sides (about 3 minutes per side). Once browned, flip the chicken so it is breast side up. Then bake at 375 degrees F for 60-80 minutes or until juices run clear and when an instant read thermometer inserted into the thickest part of the thigh reads 165 degrees F. Flip the broiler on for just a few minutes to crisp up the skin and then remove from the oven. Tent with foil and then let rest for 20 minutes. Carve and serve.

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