How to Make Crispy-Skinned Cast-Iron Baked Chicken

Byamazingfoodstv


Test cook Natalie Estrada prepares Cast-Iron Baked Chicken with host Bridget Lancaster.

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40 Comments

  8. Just made this tonight!!! The FlaVA!!!! Was the best I’ve had at home for sure! Follow the spice mix recipe to a T and season both sides like she said!!! Delicious!! I overlooked my breast a bit so next time I will check the temp earlier but STILL the Best!!! The drippings are HEAVENLY thanks AGAIN ATK!!! Home run recipes EVERY time

  15. I have made this dish 4 times and it has always come out great. Everyone likes it and always comment they like the juice from the pan. What I like is the chicken I buy is from Costco and it cost $1.49 a pound (as 6/14/2022). So I get two whole chickens for about $17; therefore one chicken cost about $8.50. Add in some mashed potatoes and broccoli and I feed a family of 5 for about $2.25 a person. I love that. Thank you Natalie and Bridget.

  23. This is a great recipe, I have already used it 4 times…my husband said it is the best chicken he has every eaten. That said a lot. So I will be using this recipe and try other seasonings as well…thumbs up girls..

  28. My husband, after 35 years together and he has not been interested in cooking at all, saw this recipe being made on Cook’s Country and said HE wants to make it! Yeah! It looks so delicious! Question is, did you use a 10” or 12” cast iron skillet? Will all the pieces fit into my 10” pan, as I had not planned on purchasing yet another pan. Thank you!

  36. Okay. Just finished devouring my chicken and potatoes! Yeah devouring is the best and fastest way to eat when you crave something and some nice folks from test kitchen just post a video that gets your cooking taste buds going "i want that!!!" Plus it goes in the "no brakes" category of my cooking repertoire! Thank you so much for this keeper recipe! The aroma here is AMAZING! Outside a whopping -30c.😋🙃🤤😋

  39. I’m a 73 year old wannabe chef who dabbles in cooking. And I REALLY enjoy America’s test kitchen for reasons that should be entirely obvious if one watches.
    I made this recipe for dinner this evening and I have some comments.
    Probably due to inaccuracy in my oven temperature, after 30 minutes the internal temp of the chicken was over 200 degrees. It wasn’t terribly overdone, but close. I suggest that after 15 minutes, when it’s time to flip the chicken, take the temp of the chicken to see ‘where you’re at’, so to speak.. And then gauge (guess?). the time remaining. Like me, you may not require the additional 15 minutes that Natalie suggests.
    As regards the seasoning, I found the chicken to be saltier than I prefer. Next time around, I would alter the recipe from 2 tsp of salt to one, same amount as the pepper.
    As the old lady said when she kissed the cow………’Every man to his own liking’.
    Best Wishes from Toronto.

  40. Looks to be a wonderful recipe.
    I’ve been going full bore with BBQ chicken on my Weber Kettle. But it’s winter here in Toronto. So the warm interior of the house is appealing. And this chicken recipe appears to be the answer. Plus, over the past year I’ve taken a keen interest in the benefits of the cast iron skillet.
    So tomorrow evening it’s Crispy-Skinned Cast-Iron Backed Chicken a la Natalie.

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