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Chicken under a skillet

Demetra Overton Sweet Savant
You will need two cast iron skillets- one 10 inch and one 12 inch
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 4 -6 servings

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

Instructions
 

  • 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 1/2 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