Crispy Cast Iron Chicken
Taste Victory with Crispy Cast Iron Skillet Chicken – Calling all tactical and industrial athletes and their hungry families! Prepare for a dinner that’s guaranteed to make you feel like a culinary hero. Get ready to conquer the kitchen with our Crispy Cast Iron Skillet Chicken—a meal that’s as delicious as it is easy to make!
This chicken dish is an absolute winner, loved by families everywhere. And here’s the best part: it’s mostly hands-off, which means you can focus on other important tasks (like saving the day!). In less than 40 minutes, you’ll have a feast that’s crispy, satisfying, and packed with flavor.
Imagine sinking your teeth into perfectly crispy skin dripping with flavor. But don’t be fooled, this recipe is better for you than classic fried chicken. It’s a wholesome option that doesn’t compromise on taste or texture. The meat? Oh, it’s moist, tender, and practically melts in your mouth. Your family won’t be able to resist!
This champion chicken pairs perfectly with almost any side dish. Whether you choose Best Cauliflower Mash, crispy potatoes, or a vibrant salad, the flavors will dance together in harmony, leaving you and your loved ones in foodie bliss.
So grab your trusty cast iron skillet and prepare for culinary victory. With our Crispy Cast Iron Skillet Chicken, you’ll create a meal that’s not only delicious and filling but also worthy of a standing ovation. It’s time to savor every bite and revel in the joy of a truly satisfying dinner.
Ingredients
- 1 pound bone-in, skin-on chicken breasts
- 1 pound bone-in, skin-on chicken thighs
- 3/4 TBSP ground mustard
- 1 TBSP dried parsley
- 3/4 TBSP fine sea salt - to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 3 TBSP EVOO/avocado oil
Instructions
Marinate
- Mix all dry ingredients in a large bowl.
- Pat the chicken dry with a paper towel and then generously coat the chicken with the spice mixture, trying to get as much as possible directly on the meat, and then replacing the skin over-top.
On The Stovetop/Oven
- Heat oil in a large oven-safe pan or cast iron over medium-high heat.
- Place the spice-rubbed chicken in the pan and cook, skin side down, until browned and crisp, about 8-10 minutes. Turn over, transfer pan to hot oven, and roast until cooked through, 17-20 minutes.
- Check the internal temperature of the chicken with a meat thermometer, looking for a minimum reading of 165F. Test the poultry at the thickest part, making sure not to touch the thermometer to a bone. Continue cooking the chicken until it reaches the minimum temperature before removing from the pan.
- Remove chicken from oven and transfer to a large plate to serve.
On The Grill
- Preheat grill to high heat for about 15 minutes. Once grill is hot leave outer burners on, and turn off the burners in the middle.
- Put chicken on center part of grill grate, skin side down, and cook with the lid closed. Turn skin side up after 10 minutes, or when the skin is browned. Grill times may vary. The chicken is fully cooked when the chicken breasts reach 165F at their thickest part, and the legs quarters reach 170F.
- This will probably take 20 minutes for the breasts and 30 minutes for the leg quarters.
- Transfer chicken to a large plate to serve.
