Starting the baking of the chicken in a hot cast iron pan yields crispy and juicy pieces... the pan drippings are a treat unto themselves
INGREDIENTS
DIRECTIONS
INGREDIENTS
- 1 – Chicken, broken down into eight pieces (2 split breasts, 2 drumsticks, 2 thighs, and 2 wings with wingtips discarded), trimmed of excess fat
- Spice rub: thoroughly mix the following
- 2 - teaspoons paprika
- 2 - teaspoons salt
- 1 - teaspoon pepper
- ½ - teaspoon onion powder
- ½ - teaspoon granulated garlic
- 2 - tablespoons unsalted butter
- 6 - sprigs fresh thyme
DIRECTIONS
- Put a cold 12” cast iron skillet into a cold oven. Preheat both to 450 F
- Pat dry chicken pieces and season with spice rub
- When heated to 450 F, remove pan add butter and thyme
- Set chicken pieces in pan skin side down, return to oven for 15 minutes
- Flip chicken pieces over, bake another 15 mins or until breast is 160 F, thighs 175 F
- Remove from oven and let rest 10 minutes
- Stir up pan drippings and use as a sauce for baked chicken