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Let’s Roast Another Chicken! Cast-Iron Skillet Roasted Chicken

I know, I roast a lot of chicken, but you can get a lot of mileage out of one 4-pound chicken for a family of three. We get at least one dinner, sometimes two out of the chicken, sandwiches for lunch once or twice and then I take the bones and make chicken stock so we can get even more out of it. All in all, one 4 pound chicken that might cost five or six dollars is good for 6 or 7 meals, so we certainly get out money’s worth from it. This recipe, which I got from The Daily Meal, is even better for a couple of reasons. It is a one pot meal that does potatoes and Brussels sprouts with the chicken and it is in a cast-iron skillet, which is one of my favorites to cook with since they are so versatile and hold the heat so well. The original recipe for this use 2 small game hens, but I opted to go with 1 larger chicken instead.

Cast-Iron Skillet Roasted Chicken

1 3-4 pound chicken, rinsed and patted dry

1/2 pound fingerling potatoes, scrubbed

1 pound Brussels sprouts, trimmed and halved

3 strips bacon, chopped

3 cloves garlic, sliced thin

1 1/2 tablespoons kosher salt

2 tablespoons herbes de Provence

1/2 teaspoon freshly ground black pepper

1/2 lemon

1 tablespoon olive oil

Preheat the oven to 500 degrees with the cast-iron skillet in the oven while it is pre-heating.

Place the chicken on a large plate and coat the skin with 1 1/2 tablespoons of salt Place the chicken in the refrigerator, uncovered, and leave it there for 1 hour. Prior to cooking, remove the chicken from the refrigerator and thoroughly rinse the chicken with water and pat the chicken dry. Cut the skin between the legs of the chicken and gently disjoint the legs so that they lie flat on wither side of the body of the chicken.

Rub the olive oil all over the chicken to coat it and then sprinkle on the herbes de Provence and sprinkle some of the herbs inside the chicken as well. Sprinkle the top of the chicken with pepper. Take the 1/2 a lemon and place it inside the cavity of the chicken.

Pierce the fingerling potatoes with a fork, toss them into a medium bowl with about 1/2 an inch of water and cook the potatoes for 2 minutes on high in the microwave.

Remove the cast-iron skillet from the oven and drop the bacon pieces onto 1/2 of the pan. Place the chicken, breast side up, on the other half of the skillet. Make sure to place the legs and thighs flat against the bottom of the pan. Put the skillet back into the oven and cook for 15 minutes.

Remove the pan from the oven and add the fingerling potatoes, the garlic slices and the Brussels sprouts over the half of the pan with the bacon slices. Toss the potatoes and Brussels sprouts with the bacon pieces to coat them in some of the fat. Return the skillet to oven and continue roasting for about 20 to 25 minutes longer, or until the juices from the legs and thighs run clear when pierced with a fork. Remove the chicken and let it rest for 10 minutes before carving. Place the vegetables around the chicken on a platter and serve.

Salting the chicken for an hour ahead of time in the refrigerator helps to dry out the skin to make it nice and crunchy. This recipe roasts the chicken at a really high temperature so it does not take as long to cook as it normally might and everything gets nice and crispy, including the potatoes and Brussels sprouts. This recipe turned out quite well and of course it is great when you can make everything all in one pot to make things even easier for you for serving and clean-up. It’s a good way to get a nice roasted chicken on the table during a busy weeknight.

That’s all I have for today. Check back next time for another recipe. As always, I am always trying new things out (today I am trying my hand at making homemade challah bread), so there is always lots to share. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on April 9, 2014 in Cooking, Dinner, One Pot Meals, Poultry

 

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Another Roast Chicken Variation

You would think we would get tired of eating chicken since we have it so much. I think that is one of the reasons I am always looking for some way to do it just a little differently. Buying a whole chicken and roasting it is a great way to get several meals out of one dish. We usually have leftovers where we can use the chicken for another dinner, like a chicken salad or chicken tacos or something of that nature, chicken sandwiches for lunches and then I use the carcass to make chicken stock which we use for soups. A $6.00 chicken then turns into 4 or 5 meals, making it really worth the effort. You can also cut up the chicken yourself instead of paying extra for a package of parts in the store. It’s a little extra time and effort on your part, but it’s worth it. I made this simple roasted chicken recipe that I found from Kelsey Nixon of the Cooking Channel the other night and it came out great.

Roasted Chicken with Lemon, Garlic and Thyme

1 (6-pound) roasting chicken

4 tablespoons butter, softened

3 tablespoons fresh minced thyme, plus a handful for stuffing

4 cloves garlic, chopped

2 teaspoons fresh lemon zest

Salt and freshly ground black pepper

1 lemon, quartered

1 onion, coarsely, chopped

3 celery stalks

3 carrots, unpeeled and cut into thirds

1 onion, quartered

1 cup chicken broth

2 teaspoons all-purpose flour

Preheat the oven to 450 degrees. Rinse the chicken and pat it dry.

in a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt and pepper.

Season the cavity of the chicken generously with salt and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme and the quartered onion. Place the carrot, celery and chopped onion in the bottom of the roasting pan and place the chicken on top of the vegetables. Cross the legs and tir them with kitchen twine.

Gently lift the skin away from the chicken and spread 2 tablespoons of the compound butter mixture underneath the skin, distributing it evenly. Spread the remaining compound butter over the entire surface of the chicken and then season the chicken generously with salt and pepper.

Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees and roast the  chicken until a meat thermometer inserted into the thickest part of the inner thigh not touching the bone registers 160 to 165 degrees, about 45 minutes. Transfer the chicken to a cutting board to rest for about 15 minutes. Remove the vegetables from the bottom of the roasting pan and set aside. Tent the chicken with aluminum foil to keep it warm.

Pour the pan juices into a large glass measuring cup. Spoon the fat off the top of the juices. Add the chicken broth to the roasting pan and place the pan over high heat. Bring the broth to a boil, scraping up any browned bits on the bottom of the pan.Return the pan juices to the pan and whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt and pepper. Serve alongside the roasted chicken.

The vegetables on the bottom of the pan serve like a roasting rack and lift the chicken up so it roasts better on the bottom. The vegetables also get the benefit of a lot of those juices, so I chose to peel the carrots first and then we had the vegetables as a side dish with the chicken, along with some green beans and wild rice. I used my trusty cast iron pan to do all this to make clean up easier and making the pan sauce easier when the chicken was done. The chicken fit perfectly in there anyway, so it worked out well. The flavor the compound butter provides the chicken was great and we got some nice crispy skin to boot. The chicken was very moist and done perfectly and will work well for other meals. it was also very easy to do and everything thing was done in not much over an hour, so it was great for a weeknight meal.

That’s all I have for today. Check back next time for some more recipes. I made a nice slow roasted pork last night that has a great recipe to it that is perfect for a Oktoberfest kind of meal, so check back for that. until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on September 28, 2013 in Cooking, Dinner, Poultry

 

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It’s Guys’ Night In, Next Week’s Meal Plan, and a Chicken

Michelle is away on a business for a couple of days, so that kind of puts the meal plan on hold for a few days until we get settled again. Sean and I are having guys’ night in tonight, which means ordering pizza, playing video games and starting a puzzle we bought. It should be a lot of fun to just hang out for the night and have a good time and not worry about cooking for the evening. It’s nice to do that once in a while. We did go over next week’s meal plan, so here it is:

Sunday – Fish Tacos, Pineapple Salsa, and Vegetable Slaw

Monday – Beef Stew (this will be our slow cooker meal for the week)

Tuesday – Bacon and Chicken Ranch Quesadillas, Rice and Guacamole

Wednesday – Lentils with Rice and Sautéed Onions (this is our meat-free meal of the week)

Thursday  – Sesame Chicken Stir Fry with Fried Rice

Friday – Fish – seeing as how it is Lent, we thought we would try to do fish on Fridays for the next several weeks. I won’t know what I am making until I go to the fish market to check out what looks good and is on sale.

Saturday – Roasted Chicken, Roasted Potatoes and Broccoli

I try to make a roasted chicken every couple of weeks so we can both use the carcass to make stock and use the leftovers for lunches. It works out really well for as far as both go, although I also keep some chicken drumsticks in the freezer to use to make stock as well if I need to in a pinch. if you’d like the recipe for making the stock I make, I had posted it in an earlier blog, but you can get it right here.

Since I am not cooking anything tonight, I thought I would still post a recipe that might be good for everyone, and since I have been talking about chicken, I got this recipe in my email today from Mark Bittman, the author of “How to Cook Everything.” It’s a nice roasted chicken recipe, and to top off our week of one pot meals, it is a one pot meal, roasting vegetables and lentils with the chicken.

Chicken and Lentils

1/4 cup extra virgin olive oil

1 whole chicken, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces, or any combination of parts

1 large or 2 medium onions, sliced

1 tablespoon chopped garlic

1 tablespoon chopped or grated fresh ginger or 1 teaspoon ground ginger

1 cup chopped tomato (canned is fine; include the juices)

1 teaspoon ground coriander

Salt and freshly ground black pepper

1 large bunch fresh cilantro or parsley sprigs, tied together with kitchen string

Two 3-inch cinnamon sticks

1 cup dried brown or green lentils, washed and picked over

Put the oil in a deep skillet with a lid or a Dutch oven over medium-high heat. When hot, add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary; the process will take 10 to 15 minutes. (You can skip this step if you like; heat a tablespoon of oil and go directly to cooking the onions.)

When the chicken is nicely browned, remove it from the skillet and turn the heat down to medium. Pour or spoon off all but a tablespoon of the oil. Stir in the onions, garlic, ginger, tomato, coriander, and some salt and pepper. Add 4 cups water, along with the cilantro or parsley bundle, cinnamon sticks, and lentils. Adjust the heat so the mixture bubbles gently but steadily, cover, and cook for about 30 minutes, or until the lentils are almost tender.

Discard the herb bundle and cinnamon sticks and return the return the chicken to the pan, skin side up. Cover and continue to let the mixture bubble gently until the chicken is cooked through, another 10 to 20 minutes; the chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 155-165°F. Taste and adjust the seasoning and serve. (At this point, you may let the dish sit for a few hours or cover and refrigerate for up to a day before re-heating and serving; you may have to add a little water to thin the sauce a bit.)

This dish goes nicely if you serve this with rice, warmed pitas, or any crusty loaf of bread. If you want to follow Mark Bittman on Facebook, you can check him out here, or try his website here to sign up to get recipes every week.

As a final note, the latest issue of Bon Appetit has some great recipes in it and some St. Patrick’s Day ideas as well (it’s never too early to start thinking ahead. You can check them out at the link to their page that I have listed on the right, or you can just click here to go and see what’s new or even subscribe to the magazine (it’s one of my favorites). That’s all I have for today. Time to get on with Guys Night. Sean has already starting playing one game, and the pizza guy is here, so I will be back tomorrow. I’m not cooking tomorrow either, but I will be back with some “guy” recipes that Sean and I like. Have a great night!

 
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Posted by on February 24, 2012 in Cooking, Cooking Websites, Meal Plan Menu, Poultry

 

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Jennifer Probst

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Laissez Faire

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