Achieve restaurant-quality crispy chicken skin using a simple cast iron technique
In short: This method for roasting chicken quarters balances a juicy interior with perfectly rendered, crispy skin. By combining stovetop searing with a high-heat oven finish, you can replicate the results seen in professional kitchens at home.
The process begins by trimming two chicken quarters and seasoning them with salt, pepper, nutmeg, and paprika. Using a cast iron skillet over medium-high heat, the chicken is seared skin-side down for 12 minutes to render the fat and develop a crisp texture. The skillet is then transferred to a 475-degree Fahrenheit oven for 12 minutes, followed by a final five-minute bake with the skin facing up.
The goal is to reach an internal temperature of 165 degrees Fahrenheit. This dual-stage cooking method ensures the meat remains succulent while the skin achieves a deep, crispy brown finish.
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Sources
- Summary by Intellect · source: Perfectly Crispy Oven Baked Chicken | Fall Recipes Part 2 | Cast iron seared, oven finished
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