Recipe

Cast-iron Rosemary Chicken Recipe

Add Step-by-Step Photos	A_fuego_lento / All my dishes 9 months, 3 weeks ago So I realize this is my umpteenth roasted chicken recipe, I hope I'm not becoming a chicken snob, or worse, just plain boring! I added some onions to this, which get soft and sweet. But this one was inspired by a recent episode of Top Chef (obsession... More Prep:10m Cook:40m Servings:4	A_fuego_len
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FrankieAnne's result

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Ingredients

1 chicken, split and then quartered, skin on

3 long sprigs of rosemary, taken off stalk and chopped finely

Juice of 2 lemons

1/8 cup olive oil

1 clove garlic, pressed or grated on a microplane

1/2 cup chicken stock (*optional)

Salt and pepper

1 yellow onion, cut into eighths (keep ends of onion in tact so that wedges don't fall apart).

Directions

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).

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Comments

frankieanne 9 months, 3 weeks ago said:
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! :)

frankieanne 9 months, 2 weeks ago said:
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 at 350F. I had two leg quarters and a breast in the freezer to use up, so that was my "chicken" for the night. :) Thank you so much for this delicious post! I added a photo of my result. Fabio would have been proud. :-D

jimrug1 9 months, 2 weeks ago said:
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...

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