Keto Cast Iron Skillet Roasted Chicken Pieces
Bone-in, skin-on chicken pieces browned on stovetop then roasted in a cast iron skillet at high heat with butter, lemon, garlic, and fresh herbs. The chicken bastes in its own pan drippings, developing crispy skin while staying juicy inside. Ready in about 30 minutes.
Ingredients
- 1 large (4 pound) whole bone-in skin-on chicken, cut up
- 1 ½ tablespoon cooking oil
- kosher salt
- freshly cracked black pepper
- Creole or Cajun seasoning(optional)Italian seasoning0.5teaspoon
herb blend
- ¼ teaspoon dried tarragon
- ¼ teaspoon dried thyme
- 1 tablespoon cold butter, sliced thin
- 1 lemon, sliced
- 4 medium garlic cloves, smashed
- 2 sprig fresh rosemary
Instructions
- 1
Preheat oven to 425 degrees F.
- 2
Heat cooking oil over medium heat in a large cast iron skillet.
- 3
Season chicken pieces on both sides with salt, pepper, and Creole or Cajun seasoning if using.
- 4
Brown chicken skin side down in batches, avoiding overcrowding the skillet.
- 5
Remove skillet from heat and return all chicken pieces skin side up with larger pieces in the center.
- 6
Sprinkle tarragon and thyme over chicken.
- 7
Dot with butter and scatter smashed garlic and lemon slices over the top.
- 8
Add rosemary sprigs.
- 9
Place skillet on center oven rack and roast, basting occasionally with pan drippings, until juices run clear when pierced and internal temperature reaches 165 degrees F for breast meat and 175 degrees F for thighs and legs.
Tips
Baste chicken occasionally with pan drippings during roasting for extra flavor and moisture.
Use an instant-read thermometer inserted into the thickest part of meat without touching bone to confirm doneness.
Good to Know
Refrigerate cooked chicken in airtight container up to 3 days. Reheat gently in oven to preserve skin crispness.
Chicken can be cut up and stored in the refrigerator up to 1 day before cooking. Prepare herb and butter components in advance.
Serve directly from cast iron skillet for rustic presentation. Accompany with roasted vegetables, rice, or crusty bread to soak up pan drippings.
Common Mistakes
Do not skip the browning step to avoid pale, less flavorful skin.
Do not overcrowd the skillet during browning to avoid steaming instead of browning.
Do not rely on time alone to avoid undercooked chicken; use thermometer to confirm proper doneness.