Cast Iron Baked Chicken
Could a cast-iron skillet help our pursuit of juicy meat and lovely brown skin?
Why This Recipe Works
In the pursuit of roast chicken with juicy meat and lovely browned skin that we could make on a weeknight, we turned to the cast-iron skillet, which retains heat well and, once hot, distributes that heat evenly across the skillet's surface. To avoid having to cut up a whole chicken and to reduce the cooking time, we started with chicken parts. To aid in getting a burnished color on the skin, we added paprika to a spice rub of onion powder, granulated garlic, and plenty of salt and pepper. For a finishing touch, we added six sprigs of thyme and a couple of tablespoons of butter to the skillet, which combined with the chicken juices to create a lovely sauce.
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