E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Roast Chicken With Spring Vegetables Lodge Cast Iron | November 14, 2018 Use skin-on chicken breasts in this dish for depth and flavor. Pro-tip: Tilt your Lodge pan away from you and spoon the drippings back onto the chicken to add moisture as it cooks. Level Intermediate Prep Time 15 minutes Cook Time 40 minutes Serves 4-6 Cook it With Our Chef Collection Everyday Pan Ingredients ¼ cup olive oil, divided 3 skin-on chicken breasts, boneless 4 ounces shiitake mushrooms, stemmed and halved ½ cup marinated artichokes, quartered ¼ cup marinated artichoke pickling liquid ¼ cup water ¼ teaspoon cayenne 1 cup asparagus, ends trimmed and cut into 1 inch pieces on a bias ¼ cup parsley, roughly chopped, plus a little for garnish Salt and freshly ground black pepper to taste Baguette for serving Directions Preheat oven to 350 degrees Fahrenheit. Heat 2 tablespoons of oil in a Chef Collection 12 Inch Cast Iron Everyday Pan. Season chicken with salt and pepper. Sear the chicken — skin-side down first — until golden brown, 10-12 minutes. Transfer the chicken onto another plate. Heat the remaining 2 tablespoons of oil. Add the mushrooms and sear until golden brown, 5 minutes. Add artichokes, pickling liquid, water, and cayenne and season with salt and pepper. Cook the mixture just until it’s warmed through (about 3 minutes) and add chicken back to the pan. Transfer to oven and cook until the chicken reaches 160 degrees Fahrenheit for 15-20 minutes, then transfer the pieces to a cutting board. Let rest for 5 minutes. While the chicken is resting, mix in the asparagus and 2 tablespoons of parsley. Cook on the stove top until the asparagus is tender, 5 minutes. Slice the chicken on a bias and lay on top of the vegetable mixture. Garnish with remaining parsley and serve. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Smoked Cauliflower Steaks with Whiskey Glaze View recipe Black Pepper Skillet Shrimp View recipe Spicy Bourbon Pecans View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Roast Chicken With Spring Vegetables Lodge Cast Iron | November 14, 2018 Use skin-on chicken breasts in this dish for depth and flavor. Pro-tip: Tilt your Lodge pan away from you and spoon the drippings back onto the chicken to add moisture as it cooks. Level Intermediate Prep Time 15 minutes Cook Time 40 minutes Serves 4-6 Cook it With Our Chef Collection Everyday Pan Ingredients ¼ cup olive oil, divided 3 skin-on chicken breasts, boneless 4 ounces shiitake mushrooms, stemmed and halved ½ cup marinated artichokes, quartered ¼ cup marinated artichoke pickling liquid ¼ cup water ¼ teaspoon cayenne 1 cup asparagus, ends trimmed and cut into 1 inch pieces on a bias ¼ cup parsley, roughly chopped, plus a little for garnish Salt and freshly ground black pepper to taste Baguette for serving Directions Preheat oven to 350 degrees Fahrenheit. Heat 2 tablespoons of oil in a Chef Collection 12 Inch Cast Iron Everyday Pan. Season chicken with salt and pepper. Sear the chicken — skin-side down first — until golden brown, 10-12 minutes. Transfer the chicken onto another plate. Heat the remaining 2 tablespoons of oil. Add the mushrooms and sear until golden brown, 5 minutes. Add artichokes, pickling liquid, water, and cayenne and season with salt and pepper. Cook the mixture just until it’s warmed through (about 3 minutes) and add chicken back to the pan. Transfer to oven and cook until the chicken reaches 160 degrees Fahrenheit for 15-20 minutes, then transfer the pieces to a cutting board. Let rest for 5 minutes. While the chicken is resting, mix in the asparagus and 2 tablespoons of parsley. Cook on the stove top until the asparagus is tender, 5 minutes. Slice the chicken on a bias and lay on top of the vegetable mixture. Garnish with remaining parsley and serve. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Smoked Cauliflower Steaks with Whiskey Glaze View recipe Black Pepper Skillet Shrimp View recipe Spicy Bourbon Pecans View recipe
