|Recipe Name:||Cast Iron Baked Chicken||Submitted by:||Ryan|
|Preparation Time:||10-30 Minutes|
|Number of Servings:||4|
4 Pound(s) whole uncooked rotisserie chicken
2 Teaspoon(s) salt
2 Teaspoon(s) paprika
1 Teaspoon(s) freshly ground black pepper
1/2 Teaspoon(s) onion powder
1/2 Teaspoon(s) garlic powder
2 Tablespoon(s) butter, unsalted
6 sprig thyme
Place a cold large cast iron pan in a cold oven and set to 450 degrees.
Make the spice mixture by combining the spices in a small bowl.
Break down a whole 4-pound chicken into parts.
Pat dry. Cut into 2 thighs, 2 legs, 2 breasts, 2 wings.
Discard the wing tips. Discard the back.
Trim excess skin.
Sprinkle the whole spice mixture onto both sides of the chicken.
When the pan comes up to 450 degrees, place butter in the pan.
Add chicken, skin side down.
Put back in oven for 15 minutes.
Remove from oven and flip chicken.
Put back in oven for another 15 minutes.
Take from oven.
Let chicken rest for 10 minutes in the pan to absorb the juices.
Plate the chicken.
Discard the thyme sprigs.
Spoon the pan drippings over the chicken.