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    You are in: Home / Recipes / Cast Iron Skillet Roasted Chicken (Aka ' Picnic Chicken ') Recipe
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    Cast Iron Skillet Roasted Chicken (Aka ' Picnic Chicken ')

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Cookgirl's Note:

    From the Associated Press. I cheated and bought boneless/skinless chicken pieces (breasts, and thighs) instead of a whole chicken and I replaced some of the kosher salt with a small amount of smoked salt. Easy for summertime cooking!

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    Ingredients:

    Servings:

    Units: US | Metric

    Spice Mixture

    • 3/4 tablespoon kosher salt
    • 1/4 teaspoon smoked salt (we tested Salish alderwood smoked salt from Washington state)
    • 1 tablespoon salt-free garlic powder
    • 1/2 tablespoon dried parsley (or other dried herb of choice, read *Note)
    • 1/2 tablespoon ground black pepper

    Directions:

    1. 1
      *Note: the original recipe specified dried thyme.
    2. 2
      Preheat the oven to 425 degrees.
    3. 3
      If using a whole chicken/spatchcocking: Place chicken on the cutting board breast side down. Use kitchen shears to cut down the length of the spine on both sides. Discard the spine.
    4. 4
      Turn the bird breast side up. Gripping the 2 cut sides where the spine used to be, open up the bird, pressing down firmly at the center to flatten it.
    5. 5
      For chicken pieces: Rub the spice mixture all over the chicken pieces and brown on both sides for 5 minutes each side.
    6. 6
      In a small bowl, mix together the salt, garlic powder, thyme (or other dried herb of choice) and black pepper. Rub the mixture evenly over the entire chicken.
    7. 7
      Set a large cast-iron skillet on a burner over medium-high. When the skillet it hot, add the chicken breast (or chicken pieces) side down. Let the chicken brown for 5 minutes, then use tongs to carefully flip the bird so the breast side is up. Brown the other side 5 minutes.
    8. 8
      Set the skillet in the oven and roast for 30 to 40 minutes, or until the thickest part reaches 165 degrees. Depending on if you use a whole chicken, bone-in chicken pieces or boneless, roasting time will vary. It only took about 25 minutes for our chicken pieces to roast all the way through.
    9. 9
      Either serve immediately or let cool and refrigerate for use in a picnic.

    Ratings & Reviews:

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    Nutritional Facts for Cast Iron Skillet Roasted Chicken (Aka ' Picnic Chicken ')

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 724.1
     
    Calories from Fat 476
    65%
    Total Fat 52.9 g
    81%
    Saturated Fat 15.1 g
    75%
    Cholesterol 243.8 mg
    81%
    Sodium 1681.6 mg
    70%
    Total Carbohydrate 0.6 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.0 g
    0%
    Protein 57.3 g
    114%

    The following items or measurements are not included:

    salt-free garlic powder

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