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

Chicken and Spice

Spiced Chicken

2 lbs. chicken legs, washed

1 tbsp. ground black pepper

1 tsp. curry powder

1½ tsp. onion powder

1½ tsp. garlic pepper

Combine the spices and rub all over chicken legs. Place in Showtime rotisserie basket and cook for 45 minutes. Let cool before serving. This can also be done in the oven in a cast iron fry pan. Spray the pan lightly with cooking oil. Bake at 375º for one hour, turning once half way through cooking time.

© Crackerberries 2014