I guess I should really call it “Chicken in AND under a skillet”. Two cast iron skillets are ESSENTIAL in making this recipe, one 12 inch and one 10 inch. Hot cast iron gives the spatchcock (I’ll tell you more about that later) chicken a beautifully browned crust and the second heavy cast iron weighs the chicken down so it makes good contact with the pan below.
WATCH THE STEP BY STEP VIDEO!
1: Heat the cast iron skillets on the stove top for 5-7 minutes. Preheat your oven to 450 degrees
2: Spatchcock the chicken (stop laughing) – Remove the back bone with kitchen shears like these in this Amazon affiliate link. Press down on the breast bone to flatten the chicken. Rub 1 tablespoon of oil on both sides of the chicken. Season both sides of the chicken with 1 tablespoon kosher salt, 1 teaspoon fresh cracked pepper, 1 teaspoon granulated garlic, 1 teaspoon paprika.
3: Place the chicken breast side down in the hot 12 inch cast iron skillet. Place the hot 10 inch skillet on top of the chicken. Place this in the oven and roast at 450 degrees for about 30 minutes. Here’s an Amazon affiliate link for the Lodge cast iron skillets I use.
4: Cook the potatoes in the microwave with 1/2 cup of water for 8 minutes. Turn the potatoes and cook for an additional 6-8 minutes, until they are soft
5: When the chicken is ALMOST done (about 155 degrees) add the asparagus …Here’s an Amazon affiliate link for the digital thermometer I use. You can pre set an alarm for the temperature that you would like to reach. It alerts you when the item you’re cooking comes to that temperature.
Drizzle the asparagus with 1 teaspoon of canola oil and season with 1 teaspoon kosher salt and a 1/2 teaspoon of fresh cracked pepper. Add the asparagus to the top (10 inch) skillet and return it to the oven for 10 additional minutes
6: Cook the chicken until it reaches 165-170 degrees in the thigh. Remove from the oven
7. Remove the top skillet and set aside. Remove the chicken from the 12 inch skillet to a cutting board and tent with foil to rest for 10 minutes. Add the steamed potatoes to the 12 inch skillet
With a mug, crush the potatoes into the chicken juices. Season the potatoes with fresh thyme and rosemary. Taste for salt and pepper, add them if necessary
8: Cook the potatoes on the stove top for about 3-5 minutes. Turn the potatoes and cook for another 3 minutes or so
9: Dinner is served
- 1 whole "fryer" chicken about 4 pounds
- 4 tablespoons of canola or other neutral oil, divided
- 3 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon granulated or powdered garlic
- 1 teaspoon paprika
- 1 pound of asparagus
- 1 and ¾ pounds of very small Yukon Gold potatoes
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper
- Heat your oven to 450 degrees
- Spatchcock the chicken-cut out the back bone and push down on the breast bone to flatten the breast
- Rub 1 tablespoon of oil on all sides of the chicken. Combine 3 teaspoons of Kosher salt, fresh ground pepper, granulated garlic and paprika. Rub this seasoning blend on all sides of the chicken
- Heat the two skillets on the stove top for 5-7 minutes on medium-high heat
- Place the chicken skin side down in the 12 inch cast iron skillet
- Place the 10 inch skillet on top of the chicken
- Place the chicken in the oven and roast for 30 minutes or until the chicken reaches 155 degrees
- Prick the potatoes a few times with a fork
- Place the potatoes in a single layer in a microwavable container. Add ½ cup of water and microwave for 8 minutes. Turn the potatoes and cook for another 8 minutes
- Toss the asparagus in 1 teaspoon of oil and season with salt and pepper
- Place the asparagus in the 10 inch skillet
- Cook the chicken and asparagus until the chicken has reached 165 degrees and the asparagus is done-about 10 minutes
- Remove the top skillet and set aside
- Remove the chicken from the bottom skillet and place on a cutting board. Tent the chicken with foil and let it rest for 10 minutes
- Add the potatoes to the chicken juices in the 12 inch skillet
- With a mug, crush the potatoes into the chicken juices. Sprinkle the thyme and rosemary on the potatoes. Cook on the stove top for 3 minutes, until the potatoes are brown. Turn the potatoes over and brown on the other side for another 3-4 minutes. Check the potatoes for seasoning, add salt and pepper if necessary
Chicken under a skillet