Are you looking for something simple and extremely flavorful for dinner? This cast iron chicken is the answer. Cast iron cooking is all the rage right now. And, I’ve always had a love for cooking in cast iron. These heavy-duty pans are so durable, retain the heat and distribute it evenly. Plus, clean up is relatively easy.
Simply give the pan a good brushing of a few tablespoons of either extra virgin olive oil or canola oil. Then layer 2 large lemons, sliced thick in the bottom of the pan, along with a large onion, sliced. Ask your butcher to butterfly the chicken, so it will lay fairly flat in the pan. Place the butterflied chicken on top of the lemon and onion slices. Melt 4 tablespoons of butter and drizzle along with 4 tablespoons or so of extra virgin olive oil over the chicken. Sprinkle with salt, black pepper and 1 teaspoon of McCormick “Grill Mates” brown sugar bourbon seasoning over top the chicken.
Cook in a preheated 400 degree F oven for 40 minutes. Then take out and pour 1/2 cup of dry white wine around the chicken. Place the pan back in the oven for about another 15-20 minutes. Or until the chicken is thoroughly cooked. Let the chicken rest for 5 to 10 minutes before slicing. This chicken is super moist and pairs well with a glass of white wine. Try it served over rice pilaf and seasonal vegetables. I cannot wait until we have yellow squash ready in the garden!