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Skillet Roasted Chicken

This is a simple, easy recipe to cook a great-tasting and juicy roast chicken in 30 to 45 minutes. All you need is a heavy-duty cast iron skillet, a chicken, and basic seasoning.

Make sure your chicken is defrosted before cooking, though you don't have to bring it to room temperature.

Place a 12-inch cast iron skillet in your oven, and heat the oven and iron pan to 450 degrees F. (If you're using a larger chicken of 6 to 8 pounds, increase the temperature to 475 degrees F.)You don't have to oil or grease the pan in advance, heat it dry. Depending on your oven, it may take up to 45 minutes to pre-heat your pan.

While the oven is heating, prepare your chicken. Drain the liquid and remove the bag of giblets, and anything else that may have been added to it. Some chicken packagers include a plastic pop-out thermometer, while others may even have a brace or other items inside the chicken. Remove them all. Dry the outside of the chicken with paper towels; it doesn't have to be bone-dry, but dry enough to handle without soaking your hands.

Prepare a rub of salt, pepper, garlic powder, and any other herbs or seasonings you want to add. (Common seasonings include parsley, rosemary, thyme, and paprika.) Apply the rub all over the outside of the chicken, and add some to the inside cavity as well. Don't stuff the chicken, as stuffing will require a longer cooking time.

When the oven is at 450 degrees, use heavy gloves or oven mitts to take the cast iron pan out, and place it on your stovetop burner. Take the chicken and place it in the skillet. The chicken will immediately begin to sizzle and sear. Place the skillet and chicken in the oven, and roast it for 30 minutes. That's it – you don't have to baste or turn over the chicken, just wait for it to finish cooking.

After 30 minutes, check the temperature with a meat thermometer, inserted into the thigh. The thermometer should reach 155 degrees F. If the temperature isn't high enough, put the pan and chicken back into the oven for another 10 minutes.

When the temperature of the chicken is at 155 degrees F, let it sit in the pan on your stovetop for another five minutes. The hot iron pan will roast your chicken further and bring the temperature up to 160 degrees F. At this point, the chicken is done. Use a turkey lifter, tongs and form, or other instrument to take the chicken out of the pan and place it onto a plate for serving.

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