Chicken in Cast Iron Pot

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Cook it old-school: chicken meets cast iron magic.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat the oven to 425F / 220C and place your cast iron pot in the oven
Clean the whole chicken and pat dry with paper towels.
Season with coarse salt, inside and outside, and set aside for ½-1 hours
Mix the garlic and dried seasoning into a paste in a small bowl.
After the resting time, pat the droplets off the chicken and spread the garlic in the cavity and all over the chicken.
Drizzle 12.5-25ml (1-2 tbsp) of oil in the cast iron pot but be cautious as your pot will be extremely hot, and the oil may splatter.
Arrange half of the sliced onion on the bottom of the pot, then add the whole spiced chicken and then the rest of the onion and the potato around the chicken.
Bake with lid on for ±45 minutes, then open and add the asparagus and return with lid to the oven and continue to bake for another 10–15 minutes (just to cook the asparagus). To test the chicken, use a meat thermometer and insert it into the thickest part of the thigh without touching the bone, once it reads 160F/72C and the juices run clear the chicken will be perfect.
If not browned on the top, remove the lid, turn the oven to broil and brown the top, but be very careful that you do not burn it (oops, I did), as it does not take long to brown.
Remove from the oven, and leave covered for 10 minutes if required before serving, although I did not do it.

Find it online: https://esmesalon.com/chicken-in-cast-iron-pot/

Recipe Card powered by