Cast Iron Baked Chicken
Main Dish • Chicken, Skillet, Technique
Source: Cook's Country
Serving size: 4
Prep time: 10 mins
Cook time: 30 mins
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Ingredients
- 2 tsp paprika
- 2 tsp salt
- 1 tsp pepper
- ½ tsp onion powder
- ½ tsp granulated garlic
- 3 lb bone-in chicken pieces
- (2 split breasts, 2 drumsticks,
- 2 thighs, and 2 wings with wingtips
- discarded), trimmed
- 2 tbsp unsalted butter
- 6 sprigs fresh thyme
Directions
- 1. Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack and preheat oven to 450°F.
- 2. Combine paprika, salt, pepper, onion powder, and granulated garlic in bowl. Pat chicken dry with paper towels and sprinkle all over with spice mixture.
- 3. When oven is heated, carefully remove hot skillet. Add butter, let it melt, and add thyme sprigs. Place chicken in skillet skin side down, pushing thyme sprigs aside as needed. Transfer skillet to oven and bake for 15 minutes.
- 4. Remove skillet from oven and flip chicken. Return skillet to oven and bake until breasts register 160°F and drumsticks/thighs register at least 175°F, about 15 minutes longer.
- 5. Let chicken rest in skillet for 10 minutes. Transfer chicken to platter and spoon pan juices over top. Serve.
Notes
- 10/4/20: ⭐️⭐️⭐️⭐️½ Very tasty. Easy. I deviated from recipe in three ways: 1. Used white pepper instead of black. 2. Used dried thyme instead of fresh (a generous splash added to the butter). 3. Used all bone in chicken thighs.
- A great quick recipe. Start to finish in about 50 minutes.
- 1/7/21: Used Slap Ya Mama as the only spice. Very good.
