Cast Iron Skillet Chicken

If there is one cooking technique everyone should have in their toolbox it is "how to roast the perfect chicken."

Most recipes call for roasting chickens in a pan on a V-shaped rack--starting out with the chicken breast down, and then turning breast-side up to finish cooking. This is good for cooking the chicken on all sides; but what we are really looking for is browning the chicken on all sides. Using a very hot cast iron skillet accomplishes this goal with less effort.

Cast Iron Skillet Chicken Recipe
1 broiler/fryer, 3-5 pounds
Everyday Spice Blend
1/2 onion, cut in half
1/2 lemon, cut in half
5-6 cloves garlic, peeled and whole
6-7 fresh oregano sprigs (or your favorite herbs)
Olive oil

Put a cast iron skillet into the oven and heat oven to 500F.

Wash chicken, pat dry and season inside and out. Insert onions, lemon, garlic and herbs into cavity of chicken. Rub all over with olive oil. Truss legs and fold wings under chicken.

Remove hot skillet from oven and transfer the chicken to the skillet. Return the skillet to the oven and cook 15 minutes. Lower heat to 350F and cook an additional 40-45 minutes, or until temperature, on an instant-read thermometer, reaches 165 degrees. If chicken is browning too fast, loosely tent with foil.

Remove skillet from oven and transfer chicken to a cutting board. Let rest 15 minutes before cutting.