Cast Iron Chicken

Cast Iron Chicken

2 tsp. paprika

2 tsp. salt

1 tsp. pepper

½ tsp. onion powder

½ tsp. garlic salt

2-3 lbs. chicken pieces (legs, leg quarters, whole chicken cut up)

2 tbsp. butter

6 sprigs fresh thyme

KEY WORDS: CAST IRON

Preheat cast iron skillet in 450º oven.  While cast iron skillet is preheating, combine spices.  Cut up chicken (if necessary) and pat dry with paper towels.  Sprinkle spices all over chicken.  Coat well.  Use all spices.  When oven reached temperature, remove skillet – be careful, it’s HOT.  Add the butter to the cast iron and let it melt.  Place the thyme sprigs on one side.  Add the chicken, skin side down.  Place skillet in oven and bake 15 minutes.  Remove from oven (careful…still wicked hot) and flip the chicken over.  Return to oven and bake another 15 minutes.   Internal temperature for leg/thighs should read at least 175º.  Remove from oven and let stand 10 minutes.  Transfer chicken to platter, discard thyme.  Stir juices and spoon over chicken.  

**I stole this recipe from Cooks Country (www.cookscountry.com).  I love it.  I will never cook chicken another way!

© Crackerberries 2019

Irish Oatmeal Cookies

Irish Oatmeal Cookies

12 tbsp. unsalted butter

¾ cup natural creamy peanut butter

¾ cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

¾ tsp. baking soda

½ tsp. salt

1 cup all-purpose flour

1½ cups Irish steel cut oatmeal

1 cup raisins

¾ cup coconut

Preheat oven 350º

Cream together butter and peanut butter, then add sugar and mix until light and fluffy.  Beat in eggs until smooth.  Combine oats, flour, baking soda, and salt and then add to creamed mixture.  Beat until thoroughly blended. Fold in raisins and coconut. Drop by rounded spoonful two inches apart on ungreased cookie sheet.  Bake at 350º for 12 minutes.  Let cool on cookie sheet one minutes, then transfer to wire racks to cool completely.

Yield 5 dozen cookies.         

© Crackerberries 2019