CW and I got cast iron skillets last month - nothing fancy, just the simple pre-seasoned ones they sell at so many stores for around 20 bucks. I had been wanting one for a while, because so many cooks swear by them when it comes to searing and roasting chicken or fish. I finally got around to working with it the other night when I made some
Skillet Rosemary Chicken from a recipe I found on the Food Network website.
I had a long day at work, so CW was nice enough to go to the store and get the necessary ingredients - some bone-in, skin-on chicken breasts, lemons, and sliced mushrooms (she opted for some baby portabellas!). We have a rosemary bush in the backyard and always have garlic on hand.
Prepping this recipe was super simple, and, unlike many chicken dishes that have a marinade or rub, it does not require much time after rubbing on the rosemary/garlic/red pepper paste. I was a little doubtful that the flavor would be well imparted to the chicken without a longer marinade time, but the dish turned out super flavorful, with the mushrooms and potatoes absorbing lots of the lemon-herb flavor and chicken juices. One note, after searing the skin sides of the chicken breasts for about five minutes, I removed the breasts from the skillet and placed the mushrooms and par-boiled red potatoes underneath the chicken, which was returned to the pan skin side up prior to going in the oven. Once in the oven, I put a meat thermometer with an extension cord into the deep part of the breast and took it out once it read 155 degrees F. Chicken should be cooked to 165, so I take it out 10 degrees early to account for the continued heat transfer that occurs while the meat is resting. The cast iron skillet was great for resting the chicken on the stovetop since it retains heat so well and kept the whole dish hot until we were ready to eat!
I had a long day at work, so CW was nice enough to go to the store and get the necessary ingredients - some bone-in, skin-on chicken breasts, lemons, and sliced mushrooms (she opted for some baby portabellas!). We have a rosemary bush in the backyard and always have garlic on hand.
Prepping this recipe was super simple, and, unlike many chicken dishes that have a marinade or rub, it does not require much time after rubbing on the rosemary/garlic/red pepper paste. I was a little doubtful that the flavor would be well imparted to the chicken without a longer marinade time, but the dish turned out super flavorful, with the mushrooms and potatoes absorbing lots of the lemon-herb flavor and chicken juices. One note, after searing the skin sides of the chicken breasts for about five minutes, I removed the breasts from the skillet and placed the mushrooms and par-boiled red potatoes underneath the chicken, which was returned to the pan skin side up prior to going in the oven. Once in the oven, I put a meat thermometer with an extension cord into the deep part of the breast and took it out once it read 155 degrees F. Chicken should be cooked to 165, so I take it out 10 degrees early to account for the continued heat transfer that occurs while the meat is resting. The cast iron skillet was great for resting the chicken on the stovetop since it retains heat so well and kept the whole dish hot until we were ready to eat!
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