Cast-iron Rosemary ChickenFrom a_fuego_lento 4 years ago
- 1 chicken, split and then quartered, skin on shopping list
- 3 long sprigs of rosemary, taken off stalk and chopped finely shopping list
- juice of 2 lemons shopping list
- 1/8 cup olive oil shopping list
- 1 clove garlic, pressed or grated on a microplane shopping list
- 1/2 cup chicken stock (*optional) shopping list
- salt and pepper shopping list
- 1 yellow onion, cut into eighths (keep ends of onion in tact so that wedges don't fall apart). shopping list
How to make it
- Preheat oven to 450.
- Clean the chicken, pat dry with a paper towel
- Gently separate skin from meat, but don't detach it.
- In a small bowl, mix rosemary, garlic, olive oil, lemon juice, salt and pepper until it makes a paste
- Using your fingers, pull back the skin, spread rosemary paste on the chicken, and pull the skin back over the chicken.
- Brush chicken lightly with olive oil, salt and pepper
- Heat a cast iron skillet (preferably one with ridges) on high heat. Place chicken skin side down and sear, 3-4 minutes on each side. Be careful not to over pack the skillet, as the chicken needs room. If it's easier, split the chicken into two batches.
- Once chicken is seared on both sides, turn off heat, place all chicken back in cast iron skillet.
- Pour juice of 1 lemon on top, and roast for 10 minutes.
- Turn down oven to 350 degrees and add 1/2 cup chicken broth if the skillet looks dry. (Additionally you can substitute broth with water or a light beer).
- In a sautee pan, heat 1 T. olive oil
- Add wedges of onion and sautee on high heat so that one side of wedge gets slightly charred (2 min). Turn on to other flat side of wedge and do the same.
- Add onions to chicken.
- Continue to roast until chicken is fully cooked through and juices run clear (20-30 min).
People Who Like This Dish 6
The Cooka_fuego_lento New York, ES
The Rating5 people
I am saving this because I just bought a cast iron grill pan and was looking for recipes for it. This looks delicious to me. Thanks for the post. P.S. You should join us in the Top Chef group to discuss the show. You would be more than welcome! :...morefrankieanne in Ukiah loved it
This was sooooo good! I loved it! The paste combination under the skin was perfect. So delicious. I added 1/4 cup of white wine (had something opened from last night) mixed with 1/4 cup water into the pan. I also cooked my chicken for 40 minutes...morefrankieanne in Ukiah loved it
I love putting flavor pastes under the skin. I missed this when you posted it but thanks to
Frankieanne's review in the I made it group, I found it.. It looks and sounds delicious. High five.. I will be trying this soon...jimrug1 in Peoria loved it
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