Test cook Natalie Estrada prepares Cast-Iron Baked Chicken with host Bridget Lancaster.
Get the recipe for Cast-Iron Baked Chicken:
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That looks so good
Any recipe that calls for a whole chicken to be broken down I am already a fan of.
Tried this recipe for dinner tonight. It was fricken awesome. Thanks!
no way island mix gir; did a better job
They need to tell ppl that convection ovens cook faster and to add a couple minutes to your cooking time when using a poor ppl oven
I've made this at least 10 times!!! My go too chicken recipe! I've sent it to family and friends!!! Love it!!!!!❤️❤️❤️❤️❤️thank you😊😊😊😊😊
It's 1AM. I worked, hit the gym then fell asleep. Just woke up and watched this. I WANT SOME GDAMN CHICKEN
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
I've been cooking chicken this way and blowing minds ever since I watched this. Thank you🤘
Will be making it this weekend thank you.😉
Made this recipe today but instead of thyme which I didn’t have, I used rosemary. Best chicken I’ve ever made! Thank you for a fool proof recipe!
I made gravy with the sauce, it was delicious. My kids thought it was the best gravy I’ve ever made.
Actually it still looks dry
It was dry the 1st time I made it. The 2nd time ,I brined it for 2 hrs. and it was perfect!!
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.
This is the only roast chicken I make in the oven.
I tried this and my dog died
How does a rocket hot cast iron pan not immediately burn that butter?
Absolutely delicious…mmmmm
I just took mine out of the oven.Delicious!
This is a great simple recipe- will make this, no parsley all over everything or weird raw garlic sauces. Something I can and will actually do and eat.
The chicken should be at room temperature for 20-30mins before cooking
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..
Absolutely delicious!!! My kitchen smells heavenly 🙂 Lifetime recipe, thank you young lady 🙂
i love you guys and all the recipes.
down home cooking made quick and easy.
Seasoning mix at 01:12:
– 2 tsp of salt
– 2 tsp of paprika
– 1 tsp of pepper
– 1/2 tsp of onion powder
– 1/2 tsp of granulated garlic
I think I like this method better than the baking sheet method you also offer. Thank you for both.
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!
Looks so good. I can’t wait to make it 😄 thanks for the recipe
Southerners use 2 call Gold from bottom of pan is a.k.a pot liquor
It almost looks like a human body
ATK,NATALIE & BRIGITTE Hello,I must say,this looks really great,maybe I’ll give this a try ! CHERIO,,🇺🇸🇺🇸🇺🇸🇺🇸
Yummmmmm
I made this once and the wings came out so nice and crispy that I just made it again with wings only. It was great!
excellent looking chicken, will be trying this one for sure!!! Cheers
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.😋🙃🤤😋
I loved the recipe but find her tattoos distracting.
It has been difficult here to find a whole chicken.
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.
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.