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Cast Iron Chicken

Cast Iron Chicken

AuthorJim BrownPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Chicken roasted to a perfect golden brown, incredibly juicy and a wonderful pan sauce- what's not to love.

Kitchen Essentials

Prep

You want to make sure that your chicken is completely thawed and pull it out of the fridge an hour before class, take any packaging off of it and place it on some paper towels on a large plate.  Dry the skin with paper towels and lightly salt and pepper it.

Ingredients

 4 - 5 lb Chicken
 1 - 2 tbsp Extra Virgin Olive Oil
 Salt & Pepper
 1 Lemon- Quartered
 1 Shallot - Minced
 1 Squirt or spoonful of Dijon Mustard
 1 ½ tsp Fresh Thyme- minced
 1 cup Chicken Broth
 2 tbsp Butter- Unsalted
1

Preheat Oven and Cast Iron Skillet to 450 degrees

2

Pat chicken dry again with paper towels and rub with EVOO and lightly salt and pepper the bird. Insert the DOT probe in the thickest part of the breast and avoiding the bone.

3

When oven reaches 450 degrees carefully remove the skillet, place the chicken breast side up and return to oven.

4

Roast the chicken until the DOT registers 120 degrees. About 20-30 minutes.
Place the lemons in the skillet cut side down and turn off the oven and return the skillet to the oven until the DOT register 150 degrees. Approx. 20-30 minutes.

5

Carefully remove the skillet from the oven and transfer the chicken to a plate and tent with foil and let rest for 15 minutes.

6

While chicken is resting, when lemon is cool enough to handle squeeze the juice through and mesh strainer into a bowl. You're shooting for 2 teaspoons of juice.

7

Pour off the fat except for about a tablespoon, add the shallots and cook over medium heat- until softened- about 30-45 seconds. Stir/whisk in the broth & mustard. Be sure to scrap up the browned bits off the bottom of the skillet- that's where the magic is. Bring to a simmer and cook until the mixture is reduced to 3/4 cup- about 3 minutes. Stir in any of the chicken juice that pooled on the plate. Take the skillet off heat and whisk in butter, lemon juice and thyme. Season with salt and pepper to taste.
Enjoy!

Ingredients

 4 - 5 lb Chicken
 1 - 2 tbsp Extra Virgin Olive Oil
 Salt & Pepper
 1 Lemon- Quartered
 1 Shallot - Minced
 1 Squirt or spoonful of Dijon Mustard
 1 ½ tsp Fresh Thyme- minced
 1 cup Chicken Broth
 2 tbsp Butter- Unsalted

Directions

1

Preheat Oven and Cast Iron Skillet to 450 degrees

2

Pat chicken dry again with paper towels and rub with EVOO and lightly salt and pepper the bird. Insert the DOT probe in the thickest part of the breast and avoiding the bone.

3

When oven reaches 450 degrees carefully remove the skillet, place the chicken breast side up and return to oven.

4

Roast the chicken until the DOT registers 120 degrees. About 20-30 minutes.
Place the lemons in the skillet cut side down and turn off the oven and return the skillet to the oven until the DOT register 150 degrees. Approx. 20-30 minutes.

5

Carefully remove the skillet from the oven and transfer the chicken to a plate and tent with foil and let rest for 15 minutes.

6

While chicken is resting, when lemon is cool enough to handle squeeze the juice through and mesh strainer into a bowl. You're shooting for 2 teaspoons of juice.

7

Pour off the fat except for about a tablespoon, add the shallots and cook over medium heat- until softened- about 30-45 seconds. Stir/whisk in the broth & mustard. Be sure to scrap up the browned bits off the bottom of the skillet- that's where the magic is. Bring to a simmer and cook until the mixture is reduced to 3/4 cup- about 3 minutes. Stir in any of the chicken juice that pooled on the plate. Take the skillet off heat and whisk in butter, lemon juice and thyme. Season with salt and pepper to taste.
Enjoy!

Cast Iron Chicken
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