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 :-).
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.