Tips for roasting a chicken in a cast iron skillet?

[Anonymous]

I'm the PP who is roasted a chicken for my in-laws tonight. I am considering trying it in my cast iron skillet but have never used that method before. Any tips with regard to heat, oil, etc.?

[Anonymous]

Don't do it that way, google spatchcock chicken

[Anonymous]

1 hour at 400 degrees

[Anonymous]

http://tangandbolster.blogspot.com/2011/10/tom-colicchios-roasted-chicken-1324.html

This comes out perfectly every time. It's amazing.

[Anonymous]

I do it all the time. I don't know that there's a particular difference between cast iron and whatever pan you were roasting in before. I just do the same thing I always did. My 12" pan is the perfect size for a large-size chicken.

Sometimes I put potatoes and onions around it in the pan--they catch all the juices and get soggy but chicken-y good. Other times, if I don't want the sog, I do the potatoes separately, and just put some celery, carrots and onions around the chicken to add aroma and keep it supported in the center of the pan.

[Anonymous]

Anonymous wrote:I do it all the time. I don't know that there's a particular difference between cast iron and whatever pan you were roasting in before. I just do the same thing I always did. My 12" pan is the perfect size for a large-size chicken.

Sometimes I put potatoes and onions around it in the pan--they catch all the juices and get soggy but chicken-y good. Other times, if I don't want the sog, I do the potatoes separately, and just put some celery, carrots and onions around the chicken to add aroma and keep it supported in the center of the pan.

+1

[Anonymous]

Google ny times splayed chicken with ramps
(Ramps are wild leeks, not necessary)

[Anonymous]

Ramps aren't in season right now (they're a late spring/early summer thing), but you can substitute regular leeks if you want.