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Demetra Overton Sweet Savant

Chicken under a skillet

You will need two cast iron skillets- one 10 inch and one 12 inch
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 -6 servings
Ingredients Method

Ingredients
  

  • 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 3/4 pounds of very small Yukon Gold potatoes
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary chopped
  • Salt and pepper

Method
 

  1. Heat your oven to 450 degrees
  2. Spatchcock the chicken-cut out the back bone and push down on the breast bone to flatten the breast
  3. 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
  4. Heat the two skillets on the stove top for 5-7 minutes on medium-high heat
  5. Place the chicken skin side down in the 12 inch cast iron skillet
  6. Place the 10 inch skillet on top of the chicken
  7. Place the chicken in the oven and roast for 30 minutes or until the chicken reaches 155 degrees
  8. Prick the potatoes a few times with a fork
  9. Place the potatoes in a single layer in a microwavable container. Add 1/2 cup of water and microwave for 8 minutes. Turn the potatoes and cook for another 8 minutes
  10. Toss the asparagus in 1 teaspoon of oil and season with salt and pepper
  11. Place the asparagus in the 10 inch skillet
  12. Cook the chicken and asparagus until the chicken has reached 165 degrees and the asparagus is done-about 10 minutes
  13. Remove the top skillet and set aside
  14. 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
  15. Add the potatoes to the chicken juices in the 12 inch skillet
  16. 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