How to Make Crispy-Skinned Cast-Iron Baked Chicken
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- Опубліковано 4 вер 2020
- Test cook Natalie Estrada prepares Cast-Iron Baked Chicken with host Bridget Lancaster.
Get the recipe for Cast-Iron Baked Chicken: cooks.io/3f3BOHI
Buy our winning cast-iron skillet: cooks.io/3bhDX1x
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2 tsp salt
2 tsp paprika
1 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic pepper
Preheat cold cast iron skillet in cold oven 450°.
Season chicken liberally.
2 pats of butter in fully heated skillet.
Place chicken skin side down. Cook for 15 mins, flip. Cook other side 15 mins. Must read (165)175 on thighs.
Highlights, not full recipe. You're welcome.
Thank you!
Thank you!!!!
Thank you.
And your "Thanked",
Thanks!
:53
Is that 2t of kosher salt or 2t of table salt? A big distinction, there.
I've moved in with my elderly parents. One of the many things I do is all their meals. Fortunately, I truly LOVE to cook. America's Test Kitchen has improved upon so many of my standard recipes. We have always loved chicken in my family and I decided to try this recipe. It was, without question, the best chicken we've ever had. My mother is from Alabama and said her mother cooked roast chicken at least once a week, frequently twice. My father is from New York and said his mother cooked chicken all the time. Suffice to say, we eat a lot of chicken. This recipe was so easy. I did put the spices on the chicken about 90 minutes prior to cooking it to let them get into the meat. Unbelievably good chicken! Skin was crisp and brown, meat was soft, tender, and juicy. Both were LOADED with flavor. Side were mac & cheese (homemade, of course) and green beans. I made it again tonight with mashed potatoes instead of mac & cheese. It's already on the menu for Monday night. Admittedly, I won't be cutting up my own chicken again. It's really not hard, but I have Parkinson's and people with shaky hands really shouldn't be using razor-sharp knives. That's okay, my butcher will gladly cut the chicken for me. You can bet your bottom dollar that my parents and I will be having this chicken at a minimum of once a week.
Don't throw away the wing tips. Freeze them. When you have enough frozen, makes excellent chicken stock. The wing tips have the highest amount of collagen of any part of the chicken.
I freeze the backs as well. Not sure which is better, the stock or the schmaltz. It makes beautiful roux.🙂
I cook them too. They are the cooks treat.
Wing tips are tasty and crunchy
Ya Im surprised she threw them out
@@trishthehomesteader9873 When I make a stock, I always save the schmaltz and freeze it for later gravies
I like how well she explains each step as she goes. I didn’t feel talked down to & yet she made sure I understood what was happening & why.
I’ve loved the ATK videos specifically for that reason. There are thousands of recipe and cooking videos on UA-cam, but I feel like I actually learn when I watch these videos.
Well said.
I butterflied the chicken (spatchcock style), used the same spices as per the video but also added 1/2 TSP of thyme. I cooked for 30 mins skin side down and 15 mins skin side up. It was the best chicken I’ve ever cooked at home. Glad I purchased a cast iron skillet and also saw this recipe.
"I loved this recipe...except that I didn't actually use it as described."
I’m a 73 year old wannabe chef who dabbles in cooking. And I REALLY enjoy America’s test kitchen for reasons that should be entirely obvious if one watches.
I made this recipe for dinner this evening and I have some comments.
Probably due to inaccuracy in my oven temperature, after 30 minutes the internal temp of the chicken was over 200 degrees. It wasn’t terribly overdone, but close. I suggest that after 15 minutes, when it’s time to flip the chicken, take the temp of the chicken to see ‘where you’re at’, so to speak.. And then gauge (guess?). the time remaining. Like me, you may not require the additional 15 minutes that Natalie suggests.
As regards the seasoning, I found the chicken to be saltier than I prefer. Next time around, I would alter the recipe from 2 tsp of salt to one, same amount as the pepper.
As the old lady said when she kissed the cow………’Every man to his own liking’.
Best Wishes from Toronto.
Also, you can get an oven thermometer to sync with the recipes. A lot of ovens aren’t accurate to the temperature they state.
I haven't tried this recipe yet, but I can empathize with needing to test the chicken after flipping. With another recipe, I flipped the bird half way through then was taking it out of the oven every five minutes to check temperature and make sure the breast didn't overcook. I probably went a little overboard, I'm sure there's a healthy middle ground somewhere.
Aw, Natalie was a childhood friend of mine. I don't know how I came across this video, but glad she is doing well and is successful :)
That's really cool! She has over 1 million subscribers and I like her guest name Bridget it sounds like similar to my name lol!
@@bridgettholman4074 Bridget is the host of the show (one of them).
I like her. More of Natalie!
Thank you for cast iron recipes!! More, more, more!!!!
Simple and delicious! Love it!
Looks like a great staple recipe that I will definitely try tonight - thank you. I absolutely love this kitchen!
We raise our own chickens and are about this size. This is a perfect recipe! I really enjoy Natalie’s presentations.
I tried it out yesterday...it came out great!! Highly recommended recipe.
Just tried it yesterday, and it was great! If youre not a paprika fan (I am 100%) you could also take the pan sauces and sweat some shallot and garlic to de-glaze, and then add some heavy cream (and capers and/or lemon zest if you like some acidity) to make an outstanding sauce. Just be sure to let your cast iron cool a bit and clean as soon as you're able so as not to let the acidic ingredients sit too long against your precious seasoning (it's really not that big of a deal). Bon appetit!
I made this today and it was amazing and so easy. This is a keeper for sure.
Just made this tonight!!! The FlaVA!!!! Was the best I’ve had at home for sure! Follow the spice mix recipe to a T and season both sides like she said!!! Delicious!! I overlooked my breast a bit so next time I will check the temp earlier but STILL the Best!!! The drippings are HEAVENLY thanks AGAIN ATK!!! Home run recipes EVERY time
I’m ready to make this. I have everything including the chicken. Thank you for sharing. ❤️❤️👏👏👏
Wow, that really looked good. Thanks.
Simple, quick & delicious
best way to cook
👍🏻👍🏻👍🏻💖
I tried it out yesterday...it came out great!! Very easy to make. I love all my irons cast. I will make again!
Great teaching. I’ll be doing this for dinner. Thanks
Great job Natalie! Looks delish..I will be making soon.
Absolutely delicious!!! My kitchen smells heavenly :) Lifetime recipe, thank you young lady :)
Oh yummy! Made this last night and it was a family favorite with the first bite!
One trick that consistently works well for me is to scald the chicken skin with boiling water before doing any roasting/baking. If you put the whole chicken on a cooling rack across the top of your sink, and use a pour-over kettle to pour boiling water over it, you'll see the skin shrink and tighten from the scalding. Flip the bird and scald the rest of it. Then pat it dry and break it down and season it. The pan-frying part won't be necessary; just bake it skin side up at that point. Something about scalding the skin makes it crisp up really well. I suspect the fat pre-renders when you scald it. The hot water also does something to the protein matrix that seems to let the fat render out better.
@jparkerwillis The skin scalding trick (no longer than 30 seconds in boiling water), particularly when followed by quenching with ice water, and repeated for a total of two rounds of scalding, is how Chinese restaurants have historically gotten really fatty duck skin crispy. Giving the skin a huge head start in cooking without cooking the meat during that time really is an under-explored technique that more people should know about.If it works for duck, it should work for chicken, and in my experience, it does.
I've never heard of this method (I'm 71). Your description is great & I'm going to do this ASAP, thanks
@@sandrareayoung1937 This also works for roasting the bird whole. I like to use the stringless trussing method. See this trussing method demonstrated in this video of Korean food court food stall chefs preparing chicken:
ua-cam.com/video/zKU15a1WRJY/v-deo.html
When doing birds whole, season under the skin, and then scald the bird. Post-scalding, the skin will dry nicely, and might not adhere to seasoning as well. But if you season under the skin, the scalding step won't rinse the seasoning off. That's how I've been roasting chickens since I learned about scalding the bird for crispy skin.
heh heh...."flip the bird"....heh heh. Seriously though, I've seen the scalding method before, but only when making Peking Duck.
yummy. great recipe. Thanks
Just made this 28 Sept 2021 for dinner. If I could give this process 10 stars I would . The juices after baking are really good for dipping your chicken in. Don't discard the juices, they are great. I really recommend this. Job well done test kitchen.
Yup, I made it last month. The chicken just needed a little more salt but is delicious.
Thanks for giving exact date.
Excellent tutorial!!
I made this today and it came out amazing! The skin was really crispy and the chicken was still juicy! And that was before I poured the gravy over it! Thank you for sharing!
Thanks! I needed a recipe like this and was really easy to follow! 😊
I tried this recipe for dinner tonight, except I also added red chili powder. OMG! It was so freaking delicious. Better than Buffalo Wild Wings. I ate entirely too much, but I just could not help myself.
Looks so good. I can’t wait to make it 😄 thanks for the recipe
i love you guys and all the recipes.
down home cooking made quick and easy.
Thanks for this recipe! We had it for our Sunday dinner, my 85 yr old mother loved it! The chicken was so flavorful and tender!
I would cook that in a heartbeat. Looked great, and, easy enough for even me to cook
my mouth is watering so much it looks so good
I've made this at least 10 times!!! My go too chicken recipe! I've sent it to family and friends!!! Love it!!!!!❤️❤️❤️❤️❤️thank you😊😊😊😊😊
Made this a few times and followed the exact recipe. Absolutely delicious each and every time!!😋😋😋
I love cutting up our families whole chickens. She does her cutting so eloquently. I would expect nothing less from this awesome channel.
She was nasty with that knife! Much skills to learn have I!
Love it. Simple and tasty. ❤
So easy! Few recipes turn out perfect the first time but this was exactly what I wanted. I used a bone-in split chicken breast and followed the recipe exactly. I wanted a better way to cook chicken for soup and chicken salad. Thank you so much!
Looks delicious and easy pan sauce with no prep!
Oh yeah! Easy and looks delicious!
Really TASTY & EASY chicken recipe, my fam loves it!
You guys make my Mouth watering I’m glad I have a whole chicken in the freezer already out to defrost will do this recipe tomorrow. Looks 😋 yummy so simple and delicious and cheap perfect recipe
Yes yes got it , been looking for this and didn’t know it. 🙏
Thanks for sharing ladies! I have to try this recipe mid week for supper. :-)
I've made this before and I just made it again today...fantastic
It looks so delicious. You're very good at cooking. That's a good recipe. wow good Information. ☺️💚
love this recipe and I'm looking forward to more from Natalie.
This is great. Going to try it "soon".
It comes out perfect
Now I need to find a whole chicken! I absolutely love all the recipes I’ve made from your videos. I have been making homemade beans, many meals are made with baked potatoes, now pan baked chicken, I have beans and rice on the menu, bread & butter pickles (hadn’t canned in decades!). Love your videos. Thank you for what you do. ❤️
Miller's Amish farm whole chickens are excellent and available at most grocery stores, if I may recommend.
Have you tried a grocery store?
That looks amazing!
I have made this dish 4 times and it has always come out great. Everyone likes it and always comment they like the juice from the pan. What I like is the chicken I buy is from Costco and it cost $1.49 a pound (as 6/14/2022). So I get two whole chickens for about $17; therefore one chicken cost about $8.50. Add in some mashed potatoes and broccoli and I feed a family of 5 for about $2.25 a person. I love that. Thank you Natalie and Bridget.
This is the best chicken recipe I have ever done. I won't do any other. The chicken comes out perfect, moist, and delicious. Having the cast iron do most of the work makes quick work and an excellent dinner.
Will be making it this weekend thank you.😉
Looks to be a wonderful recipe.
I’ve been going full bore with BBQ chicken on my Weber Kettle. But it’s winter here in Toronto. So the warm interior of the house is appealing. And this chicken recipe appears to be the answer. Plus, over the past year I’ve taken a keen interest in the benefits of the cast iron skillet.
So tomorrow evening it’s Crispy-Skinned Cast-Iron Backed Chicken a la Natalie.
Great video. Great info. More cast iron videos please. Thanks
Definitely a must try recipe 👍🏻👍🏻😘... I made it today..lipsmacking delicious.. Much love to the Chef from Dubai😘😘😘
excellent looking chicken, will be trying this one for sure!!! Cheers
Made it it was really good and easy
Gonna make this for my family as soon as possible!
This was really very good. I brined the chicken pieces in a water/ salt mixture overnight. I used the pan drippings to make a pan gravy with mashed potatoes. Delicious..
Probably my fave chicken dish EVER. I make this 2-3 times a week... I however use legs and thighs only. And have shared this recipe with many friends who feel the same. Sometimes i will roast veggies in the pan the last 15 minutes of cooking.
My new favorite.chicken recipe! Simple, tasty and skin was so delicious! Was able to reheat the leftovers in the oven for another meal! Thank you!
Right? you can also cut the breast meat cold and make amazing sandwiches!
I love how Natalie baked that chicken and it looks great and must be so delicious too. She has come up with some great looking dishes with the help of the other chefs there at the kitchen.
This cast iron baked chicken is even better than it looks. This has become a regular meal in my kitchen it's great and so easy
That looks so good
I tried this recipe earlier tonight and (after taking way longer than the video depicted to break down the chicken despite thinking I knew what I was doing, but that's mostly me overestimating my cooking skills) this is a serious contender for best roast chicken I have ever had.
I enjoy your content and have used your recipes. Thank you. I’d like to see a playlist of all recipes that use the cast-iron skillet along with more of such recipes.
That's a fantastic idea, MG.🙂
Have made this a few times and it is everything they say it is. Perfect meal on very little time. I use skin-on bone-in because that is what hubby likes 👍 I know I love ❤️
This looks DELISH! So making this.
Now that looks delicious 😋
Thank you... I'll make this!
Been doing this for years.....perfect method ....
Thank you, ATK! Since I saw this episode this recipe has become my go-to for cooking chicken pieces at home. It's as easy and quick as other methods of cooking chicken in the oven or stovetop, but the results are better. My family was wowed. Crispy skin and beautifully browned, and tender juicy flesh. I've cooked it twice with packs of bone-in, skin-on chicken thighs in a 10" skillet. I think they were 1.25-1.5lbs. That's enough to serve two people but the three of us wanted more, so I'm now planning on buying a 12" skillet in the near future. I needed one anyway, but this recipe is what has put me over the edge.
Interestingly, the recipe as written doesn't use the stove at all. You can make the entire recipe in a large countertop (toaster) oven or an outdoor pizza oven! I'm sure that's very convenient for some people.
So far the only tip I have for other cooks is that if you have a _very heavy_ stainless "clad" skillet you can skip the initial hearing of the pan in the oven and use the stove since it heats much more evenly than cast iron or carbon steel. But it's still essential to make this recipe in a skillet (or pan) that really retains heat. For most people, that means cast iron or carbon steel but if you shop around you can find some comparably heavy stainless-clad pans as well that, while not holding as much heat as typical cast iron, retain enough heat to make this dish without compromise. This tip won't help many people, but might save a little trouble for some of you who have that kind of pan. I have a skillet like that. I preheat the oven, season the chicken, heat the pan on the stove and put the chicken in it, then put it in the oven. Flip halfway through cooking, and that's all there is to it. The trickiest part is not burning yourself on the skillet handle (easy to avoid: I cover it with my oven mitt when it's hot and out of the oven). This recipe is simple and easy to follow and beautiful. Plus it's easy to experiment with other spice mixes and what have you. I think I'll be making it for years to come.
Thanks! Was hoping I could use one of my All Clad pans. Larger than my cast iron
@@alireid5874 It should work well if it's thick enough (to hold enough heat to not cool down when you add the chicken). All-Clad is usually moderately thick. The thing to watch out for is if the pan cools down too much after adding the chicken. I'd keep it over high heat while adding the chicken to try to help it along. If the pan cools down too much then the skin will stop frying and crisping for several minutes until the lab gets hot again in the oven.
I have some cheap (unclad) stainless pans that wouldn't work for this recipe since they'd totally cool down when the chicken hits, and they'd end up kind of braising the chicken instead of frying it.
I would try it with your All-Clad and see if it works! You can compare it to how it comes out with your cast iron. Maybe a little less brown and crispy skin, but not enough to matter. Plus the more even heating may reduce or prevent burnt spots. You don't need cast iron but you do want something that will still do the job. There's a reason the recipe is called "cast iron baked chicken", and it's because it can be guaranteed to work in such a pan, but not other common types of pans. But I can confirm it works perfectly in my (admittedly very heavy) stainless-clad pan, and I'm sure it works in others! I'm planning on buying a thinner, lighter, and cheaper 12" stainless-clad pan to use for this recipe (I got my extremely heavy one on sale and I can't afford to spend more than a hundred dollars on a skillet). I use the brands ATK says are "too heavy", but that's just what I want if I'm using them in place of cast iron. I have some old cheap thin ones when I want the pan to be lightweight and immediately responsive to changes in heat. I'd like to have an All-Clad in that sweet spot of not too heavy, not too light but I'm only very slowly building up my cookware collection.
Thanks for taking the time to address this. I have a small cast iron skillet, not large enough for the whole chicken parts, but I do have a skillet like you described and will use both for my chicken and see which one works better.
I've been using my cask iron pan to make chicken thighs like this for years. Yummy 😋
And it seasons the cast iron wonderfully with chicken fat, making it ready for other meals. Only bacon does a better job.
I think I like this method better than the baking sheet method you also offer. Thank you for both.
Dan also did this with a spatchcocked chicken about 3 years ago, and I tried it - highly recommend!
His method smoked up my whole house for some reason. Smelled horrible. But chicken was good. I wouldn’t do again though.
Adding that to this week's shopping list. As a follow up, stock from the discarded pieces
The spice rub works on so many things that I always keep some on hand. I have not tried the chicken yet because I don't want a greasy oven to clean. But I believe I will finally try it with the large skillet and just a few pieces of chicken in the center.
getting ready to try this here shortly.
I enjoy watching Bridget!
I enjoy watching Natalie.........beautiful eyes.....
I've been cooking chicken this way and blowing minds ever since I watched this. Thank you🤘
I just cooked this dish. Left it on the table and walked away for a bit, came back, GONE!! My family could not stop raving about it. Thanks for another great recipe.
Tried this recipe for dinner tonight. It was fricken awesome. Thanks!
Made this. Delicious! Had some Hasselback potatoes and Coleslaw for sides.
I did this for Thanksgiving with a spatchcocked 7 pound roasting hen in a 17” cast iron skillet. Absolutely AMAZING. Eat your heart out, Thomas Keller. 🐔❤️🐔
This dish plus the greek chicken are on my constant rotation. Plus--THANK YOU so much for the quick and easy "How to cut apart a chicken using Gravity". I use a chinese cleaver and it makes quick work of a chicken. AND this method did just as well on my holiday turkey. The only thing extra I needed was a rubber mallet to crack the keel bone. The spine didn't need it this year.
Very good
I made this once and the wings came out so nice and crispy that I just made it again with wings only. It was great!
I followed this recipe and oh my was the chicken good!
I did this following the recipe exactly and it was great! Juicy and delicious chicken. I felt that it turned out a bit salty, so I may adjust for that in the future. Thanks!
I used half of the salt suggested and mine was fabulous
Tried this and it was so tasty, I’ll never do it any other way
I sub smoke paprika for regular, only used 1\2 tsp salt and added some flour to sauce. Came out perfect.
I have done this MANY times. Great recipe. I do alter my rub by adding some Jerk seasoning, a quarter tsp blackening seasoning and a few other spices
Natalie is great!
Okay made it! Excellent method of cooking chicken. The crispness of fried chicken with the tenderness and moistness of baked chicken and didn't take all day. Thank you! This is my go to now. I followed your instructions and it turned out excellent. Another edit. I am old and have been cooking for pleasure (mine and others) for years. Times are getting hard and chicken is fairly cheap. This recipe is cheap as you can get and you and your family will be happy with the results. I can honestly say I will probably never deep fry chicken again. I am always looking for a different way to cook chicken to keep it interesting. If you see this video. Try the recipe. You are probably going to need a cast iron skillet/pot that is where the crusty goodness and sauce is coming from. You can not get this from anything other than cast iron, IMO..... really, try this procedure out, you will not be disappointed.
Got to get me a cast iron skillet.
i have 10 ! :)
Used 4 bone in chicken breasts and it was great! Me and the wife each ate one and made chicken salad the next day for lunch!! So good!!