ATK Cast Iron Baked Chicken

 

NOTES

1. This is a straight forward recipe, based on the recipe from America's Test Kitchen's Cooks Country (subscription required). The most difficult task is cleaning the cast iron skillet afterward!

2. We make a half recipe in a 9- or 10-inch cast iron skillet.

3. We add extra sprigs of thyme!

4. It may be less expensive to get a whole chicken (about 3 lbs) and either ask the person at the meat counter to cut it up into parts or do so at home (there are videos that show how to do that).

INGREDIENTS (half amounts in parentheses)

2 tsp paprika (1 tsp)
2 tsp salt (1 tsp)
1 tsp pepper (1/2 tsp)
1/2 tsp onion powder (1/4 tsp)
1/2 tsp granulated garlic (1/4 tsp)
8 bone-in chicken pieces from a whole chicken, wing tips discarded (4 bone-in pieces from half a chicken)
2 Tbl unsalted butter (1 Tbl)
10-12 sprigs fresh thyme (4-6 sprigs)

PREPARATION

1. Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 450 degrees. 

2. While oven is pre-heating, use paper towels to pat chicken dry (front and back) and place pieces on rimmed baking sheet or other large platter. 

3. Also while oven is pre-heating, combine paprika, salt, pepper, onion powder, and granulated garlic in bowl. Sprinkle front and back of chicken parts with spice mixture.

4. When oven is heated, carefully remove hot skillet and add butter, letting it melt before adding thyme sprigs. 

5. Use tongs to place chicken in skillet skin side down, pushing thyme sprigs aside as needed. Transfer skillet to oven and bake for 15 minutes.

6. Remove skillet from oven and use tongs to flip chicken. Return skillet to oven and bake about 15 mins longer, until breasts register 160 degrees and drumsticks/thighs register at least 175 degrees. 

7. Let chicken rest in hot skillet for 10 minutes, which will allow the chicken to finish cooking and will allow more juices to continue to seep out into the pan. 

8. Transfer chicken to a platter or large plate or onto individual plates; whisk the juices in the skillet to help pick up some fond; and spoon collected pan juices over chicken.

NUTRITION INFO*
*Cooks Country shows their recipe as serving only 4 people for a full chicken, but we get 4 servings out of half a recipe, so these amounts are for 8 servings.

Calories 387 g

Fat 28 g
Saturated fat  9 g
Trans fat  1 g
Monounsaturated fat  12 g
Polyunsaturated fat  6 g

Cholesterol  135mg
Sodium  412 mg

Carbs  2 g
Fiber  1 g
Sugars  0 g
Protein  32 g