CAST-IRON ROAST CHICKEN WITH CARAMELIZED LEEKS
Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel vessels.
Provided by Chris Morocco
Categories Bon Appétit Chicken Leek Roast Fall Pepper Dinner
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
- Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°F.
- Meanwhile, toss leeks and 2 Tbsp. oil in a medium bowl to coat; season with salt and pepper.
- Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of the remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange leeks around. Roast until leeks are browned at edges and tender and an instant-read thermometer inserted into the thickest part of breasts registers 155°F, 50-60 minutes (temperature will climb to 165°F as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
- Transfer chicken to a cutting board and carve. Serve with leeks.
SKILLET CHICKEN WITH LEEKS AND CARROTS
We've adapted a fall favorite, roast chicken, for the warmer months by using bone-in breasts to cut the cooking time in half. Baked on a bed of leeks, carrots, and bread cubes that soak up the meat's flavorful juices, this one-pan meal is worthy of a special occasion.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Pat chicken dry; season generously with salt and pepper. Heat a large, heavy ovenproof skillet (such as cast iron) over medium-high. Add butter and 1 tablespoon oil. When butter melts and foam subsides, add chicken, skin-sides down. Cook, undisturbed, until skin lifts easily from skillet and forms a golden-brown crust, about 5 minutes. Transfer to a plate, skin-sides up.
- Add leeks, carrots, bread cubes, garlic, lemon zest, and remaining 2 tablespoons oil to skillet, stirring to evenly coat; season with salt and pepper. Return chicken and any accumulated juices to skillet, arranging breasts on top of vegetables in a single layer, skin-sides up.
- Roast until a thermometer inserted into thickest part of breasts reads 160°F, 25 to 30 minutes. Transfer chicken to a plate and loosely cover to keep warm. Stir mint into skillet; return to oven. Roast until vegetables are tender and golden and bread turns crisp, 10 to 12 minutes. Stir 1 1/2 tablespoons lemon juice into vegetable mixture and sprinkle with more mint leaves. Drizzle remaining 1 1/2 tablespoons lemon juice over rested chicken. Carve chicken; serve with vegetable mixture.
PAN ROASTED CHICKEN BREASTS WITH MUSHROOMS AND LEEKS FOR TWO
Make and share this Pan Roasted Chicken Breasts With Mushrooms and Leeks for Two recipe from Food.com.
Provided by Vino Girl
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat.
- Add mushrooms and leeks; stir and cook for 4 minutes or until tender.
- Remove from heat; sprinkle with half the thyme, salt, and pepper.
- Cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast.
- Fill pocket with 2-3 tablespoons of the mushroom mixture.
- Season chicken with the remaining thyme, salt, and pepper.
- Heat 1 tablespoon oil in an ovenproof skillet over medium-high heat.
- Brown chicken on both sides.
- Transfer skillet to the oven and roast for 10 minutes or until cooked through.
- Serve with the remaining mushroom-leek mixture.
Nutrition Facts : Calories 369.7, Fat 17.6, SaturatedFat 2.8, Cholesterol 90.7, Sodium 468.7, Carbohydrate 22.1, Fiber 3.2, Sugar 5.9, Protein 32.5
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