Today's post is less about a recipe (goodness knows we've written enough about roast chicken), and more about a simple trick to have you rethinking roast chicken.
America's Test Kitchen has a new book out -- Cook It In Cast Iron -- and we're smitten. It's a simple little book, but for those of you who are cast-iron aficionados, or those wanting to use their cast iron more, it's a must read. The book covers a wide range of dishes -- everything from fried eggs to pies -- that you can easily make in cast iron.
We decided to feature this recipe because it uses cast iron to hack a common chicken problem: The chicken breast cooks more quickly, and therefore dries out before the thighs are done. This is why so many roast chicken recipes have you flip the bird at different intervals.
This recipe solves that problem by using cast iron's ability to retain heat. You simply get the pan really hot in the oven, then place the chicken breast side-up, allowing the thighs to cook at a slightly higher temperature. The best part: it works like a charm, producing a flavorful roast chicken in under an hour.
Time to break out the cast iron!