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Posted by on May 9, 2013 in NonVeg | 0 comments

Skillet Roasted Chicken

Skillet Roasted Chicken

One of my go-to meal to cook when i really don’t want to spend lot of time in a kitchen is roasted chicken.So  was the case yesterday.I decided to do so in cast iron skillet.Why?Simply because i LOVE the  rustic charm of cast iron skillet ,that’s why of course :-).

Skillet Roasted Chicken

Skillet Roasted Chicken

Roasting a whole bird was intimidating to me in the beginning but it was so easy one pot meal that i had to get it right.

  • I tend to buy whole chicken and cut it in smaller pieces to save few bucks .To the very least,i split the chicken open and freeze it like that.I use the giblet to make stock.
  • I almost always brine chicken,if i can, with salt and water to the very least.It not only moistens the chicken,it also adds flavor.If you are  brining the chicken,you do not want to add as much salt to the seasoning, as you would have otherwise.You can always sprinkle more salt once it is cooked.
  • As far as seasoning the chicken,it just depends on what i am in mood for.It can be the seasoning of your choice,so play around with it.In this case i added African peri-peri with  lemon pepper, drizzled down with honey. Peri-peri is fiery blend of African spice mix,so honey tapers it down.


  • As far as cooking time,it depends on the size of the bird.Whenever i am roasting the chicken,i roast it at very high heat until the skin gets charred and then cover and turn the temperature down until it is cooked.
  • To cut down the temperature time, i split open the chicken.


  • I roast the vegetable with the chicken.My favorite have been cauliflower, potato, carrot, turnips with onion and garlic.Veggies gets basted with the roasting chicken as it cooks and onion and garlic carmelizes slowly.Not to mention,one less dish that you have to spend time cooking 🙂

I served mine with skillet version of Mealie Bread.

Mealie bread

Mealie bread

Skillet Roasted Chicken


  1. 1 whole chicken split open
  2. Brine
  3. Enough water to submerge the chicken
  4. 1/2 cup salt
  5. Whole spices(black pepper,all spice,bay leaves)
  6. Seasoning
  7. 1/4 tsp Peri-Peri mix
  8. 1 tablespoon Lemon-Pepper
  9. 1 Tablespoon honey
  10. Salt to taste
  11. Oil to mix the seasoning
  12. Veggies
  13. 1 lb Small potatoes
  14. 1 Onion,big slices
  15. 3-4 garlic


  1. Brine the chicken in a big pot of salty water for at least 4 hrs or overnight if you can.
  2. Pat it dry.Lather the chicken with seasoning mix.Poke holes with the fork in chicken,so spices can get inside.
  3. Preheat oven to 425F.
  4. In a big enough cast iron skillet,layer it with potatoes,onion and garlic.Drizzle it lightly with olive oil and toss it around.
  5. Place the split open seasoned chicken on the top of potatos.
  6. Roast the chicken until skin is browning about 20 mins.
  7. Turn the temperature down to 375F ,cover it with aluminum foil and cook for another 35-40 mins.Check with the meat thermometer until temp reaches 160F and juices run clear.
  8. Let the chicken rest for 10 mins.
  9. Slice it in small pieces.
  10. Enjoy




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