Black Skillet Roasted Lemon Rosemary Chicken

A cast iron skillet. So important in the south, the coveted perfectly seasoned ones are passed down for generations, like the small one I have that reliably makes perfectly crisp golden cornbread every time. Today, however, you can purchase pre-seasoned ones with the hard work already done for you. My son gave me a 15″ Lodge cast iron skillet recently that I use all the time. Great for making this roasted lemon rosemary chicken.

Ingredients

• Whole chicken – butchered into airline breasts, thighs and legs
• 4 cloves of garlic – crushed
• 2 lemons – quartered plus zest
• 1 shallot – sliced
• 2 bay leaves
• Rosemary
• olive oil – enough

Pat the chicken dry and season with salt.

Heat the cast iron skillet and add enough oil to lightly coat the bottom. Brown the chicken on one side and flip.

Add the rest of the ingredients to the skillet and place in a preheated 350 degree oven until the internal temperature of the chicken reaches 160 degrees.

Transfer chicken to a platter.

Quick Pan Sauce Ingredients

• 1/2 cup white wine
• 1/2 cup chicken stock
• 2 tbs heavy cream- room temperature

Bring pan juices to a boil over high heat and reduce slightly.

Deglaze the pan with wine and reduce by half over medium high heat.

Add chicken stock and reduce by half.

Off the heat, add heavy cream and whisk.

Strain.

Fantastic with…

Lemon Parsley Rice

Ingredients

• 1 1/2 cups basmati rice
• Olive oil – enough
• 1 shallot – diced
• Zest of 1 lemon
• Parsley – chopped
• Salt to taste

Lightly coat the bottom of a dutch oven with oil. Sauté the shallots a minute. Add the rice and stir to coat. Add 3 cups os water and simmer until absorbed. Using a fork, add in the zest and parsley while “fluffing” the rice.

Sautéed Zucchini

Ingredients

• 3 zucchini and/or yellow squash – sliced thin
• thyme – chopped
• olive oil – enough
• salt and pepper to taste

Heat a sauté pan and add enough oil to lightly coat the bottom. Sauté squash over medium high heat until browned, flipping as they cook. Add thyme, salt and pepper.

Whatever is blooming in the yard seems to be my current favorite flower obsession. I added another variety of hellebore this year: Tropical sunset honeymoon series lenten rose. It will be fantastic arranged with daffodils, ranunculus and forsythia. I use these little versatile vases for making simple arrangements and keeping cut herbs in the refrigerator. I like the clear glass ones and have them in all different sizes. Cluster them together on a tray for a beautiful table centerpiece.