Cast Iron Lemon & Rosemary Chicken
- 1/3 cup (79g) kosher salt
- 1/3 cup (63g) granulated sugar
- 4 cups (946ml) water
- 1/4 cup (33g) juniper berries
- 2 TBS black peppercorns
- 4 bay leaves
- 1 whole chicken, cut into 8 pieces (3 1/2 to 4 pounds in weight)
- 1/4 cup (60ml) olive oil
- 4 sprigs of fresh rosemary, bruised
- 1 lemon cut into wedges
- 1/2 cup (120g) unsalted butter, cut into chunks
About an hour before you are ready to serve the chicken, remove the chicken from the refrigerator and drain well. Pat dry with paper towels and then leave to come to room temperature, about 30 minutes.
If you are interested in some of my other chicken dishes here in my English Kitchen, might I suggest:
PORTUGESE STYLE ROAST CHICKEN – Spicy whole chicken roasted on a bed of vegetables. These become lovely, juicy, and caramelized . . . having absorbed some of the juices from the chicken. They also served to flavor the chicken a bit as well.
APRICOT CHICKEN – This is one of those meals that basically cooks itself, leaving you hands free to get on with the rest of the dinner. Tender pieces of chicken in a rich finger licking tasty apricot glaze.
MEDITERRANEAN CHICKEN BITES – Chicken thighs are cut into bite sized pieces and then coated liberally in a mix of Mediterranean herbs and some olive oil and marinated for about half an hour prior to cooking it. Once cooked you end up with delicious little bites of chicken that are fabulous served with rice, pasta or potatoes, scattered over salads, tucked into pocket breads, etc.
Cast Iron Lemon & Rosemary Chicken
- 1/3 cup (79g) kosher salt
- 1/3 cup (63g) granulated sugar
- 4 cups (946ml) water
- 1/4 cup (33g) juniper berries
- 2 TBS black peppercorns
- 4 bay leaves
- 1 whole chicken, cut into 8 pieces (3 1/2 to 4 pounds in weight)
- 1/4 cup (60ml) olive oil
- 4 sprigs of fresh rosemary, bruised
- 1 lemon cut into wedges
- 1/2 cup (120g) unsalted butter, cut into chunks
- To make the brine combine the water, salt, sugar, juniper berries, peppercorns and bay leaves in a non-reactive saucepan and bring to the boil. Remove from the heat and leave to cool completely before using. This makes enough for 5 pounds of meat and will keep in the refrigerator for up to 2 weeks.
- Place the chicken pieces into the cold brine to submerge. Cover tightly and then place into the refrigerator overnight to brine.
- About an hour before you are ready to serve the chicken, remove the chicken from the refrigerator and drain well. Pat dry with paper towels and then leave to come to room temperature, about 30 minutes.
- Preheat the oven to 425*F/230*C/ gas mark 7.
- Place the olive oil in one of the skillets. Heat over high heat and then add the chicken pieces skin side down. Leave without disturbing until you can hear the skin beginning to sizzle. This will take four or five minutes.
- Place the other skillet on top of the chicken, (Or the brick wrapped in tinfoil.) Pop into the preheated oven and roast for 15 minutes.
- Remove from the oven and take off the skillet. Using tongs flip the chicken over so that the skin is on top. Place the rosemary springs and lemon wedges in between the chicken pieces and dot with the butter.
- Return to the oven and roast for a further 15 minutes, or until the chicken is golden brown, cooked through and the juices run clear.
- Let the chicken rest for 5 minutes before serving with the pan juices and some of the lemon. This is quite simply fabulous.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2022/05/cast-iron-lemon-rosemary-chicken.html
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IF you add potatoes and mashed garlic this dish might even taste better.