Garlic Roasted Chicken in a Vintage Cast Iron Pan

whole chicken

🥗Healthier: skinless chicken parts

💰Cheaper: chicken thighs

Skinless parts reduce fat, while thighs are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is more budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more shelf-stable and often cheaper than fresh.

butter

🥗Healthier: margarine

💰Cheaper: oil

Margarine can lower saturated fat, while oil is generally less expensive.

Preheat the oven to 375 degrees Fahrenheit.

Preheat the cast iron pan on the stovetop.

Prepare the chicken rub by grinding parsley, sage, rosemary, and thyme in a mortar and pestle.

Mix in onion powder, smoked paprika, salt, and ground black pepper to the ground herbs.

Spatchcock the chicken by cutting out the spine with kitchen shears and then cutting it completely in half with a sharp knife.

Drizzle olive oil over the underside of the chicken and rub the chicken rub over the entire surface.

Turn the chicken over and apply the rub to the top side, using all of the rub.

Sear both sides of the chicken in the hot cast iron pan for about 3-4 minutes, flipping once or twice.

Remove the chicken from the pan and use the chicken juices and grease to brown the peeled garlic cloves for about a minute until slightly browned.

Add chicken broth to the pan to help cook the chicken and prevent the garlic from burning.

Mix in thyme, brandy, and 1 cup of cream to create a pan sauce.

Return the chicken to the pan and insert a probe thermometer to monitor the temperature.

Roast the chicken in the oven at 375 degrees Fahrenheit until it reaches an internal temperature of 165 degrees Fahrenheit.

Let the chicken rest for a few minutes before serving, garnishing with the roasted garlic cloves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens