Spatchcock Chicken over Roasted Vegetables
Few dishes rival the simplicity and satisfaction of a perfectly roasted chicken. But what if I told you there’s a method that not only ensures juicy, flavorful meat but also cuts down on cooking time? Enter spatchcock chicken—a technique that’s revolutionizing the way we roast poultry. Today, I’m excited to share my rendition of this classic dish, all made in a single cast iron pan for maximum flavor and convenience. The Magic of Spatchcock Chicken Before we dive into the recipe, let’s talk about what spatchcock chicken is and why it’s a game-changer in the world of roasting. Spatchcocking involves removing the backbone of the chicken and flattening it out, creating a more even cooking surface. This not only reduces cooking time but also ensures that both white and dark meat cook at the same rate, resulting in juicy, succulent meat every time. Plus, the flattened shape allows for better browning and crispy skin—a win-win in my book! The Art of Cast Iron Cooking The cast iron pan, a cornerstone of culinary tools, offers a unique combination of durability, versatility, and consistent heat distribution, making it ideal for a myriad of recipes, including this chicken in mushroom sauce dish. From searing to simmering, this kitchen stalwart is key to achieving the deep flavors and perfect textures that elevate a dish from good to unforgettable. Spatchcock Chicken over Roasted Vegetables: The Recipe Now, let’s dive into the heart of today’s post: a delicious, comforting, and easy-to-make Spatchcock Chicken over Roasted Vegetables. This dish is perfect for a weeknight dinner, yet elegant enough for a special occasion. And, it all comes together in around an hour, in one cast iron pan. Pin Print Spatchcock Chicken over Roasted Vegetables Recipe by Victor MikellServings 4 servingsPrep time 15 minutesCooking time 55 minutesCalories 1235 kcal Ingredients 1 whole chicken, approximately 4-5 pounds Salt and freshly ground black pepper, to taste 2 Tbsp herbs de provence (Itailian seasoning works here as well!) 2 tablespoons olive oil 2 Tbsp unsalted butter Zest of 1 lemon 4-5 garlic cloves minced 4 slices bacon, chopped 2 cups baby carrots 2 cups Brussels sprouts, halved ~10 baby potatoes, quartered 1 cup broccoli florets Directions Prepare the Chicken: Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone and remove it. Use your fingers to pull the skin away from the meat. Combine butter, lemon zest, garlic, herbs de provence, salt & pepper, and 1 tbsp of oil. Flip the chicken over and press down firmly on the breastbone to flatten it out. Spread seasoning mixture under the skin of the chicken and on the outside of the chicken. Tuck the wings behind the chicken Preheat the Oven: Preheat your oven to 450°F (232°C). Warm the Skillet & Prep bacon: Heat a cast iron pan over medium-high heat and add olive oil. Once hot, add the chopped bacon and cook until it starts to render its fat. Add the Vegetables: In the same pan, add the baby carrots, Brussels sprouts, potatoes, and broccoli to the pan, tossing to coat in the bacon fat. Season with salt and pepper. Roast in the Oven: Place the chicken on top of the vegetables in the cast iron pan. Transfer the pan to the preheated oven and roast for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized. Serve and Enjoy: Once cooked, remove the pan from the oven and let the chicken rest for a few minutes. Slice the chicken and serve it over the roasted vegetables, drizzling any pan juices over the top. Culinary Reflections With its crispy skin, juicy meat, and flavorful vegetables infused with the smoky essence of bacon, this One-PanSpatchcock Chicken with Roasted Vegetables is a true winner. Not only does it showcase the versatility of thecast iron pan, but it also proves that with a little technique and creativity, you can create a memorable meal withminimal effort. So gather your ingredients, preheat your oven, and get ready to savor the mouthwatering flavors ofhomemade comfort food at its finest. Cheers to good food and good company! follow us on instagram for more recipes
Cast Iron Cheese Steak
If there’s one iconic sandwich that captures the essence of comfort food, it’s the classic Cheese Steak. Originating from the streets of Philadelphia, this hearty delight has found its way into the hearts (and stomachs) of food lovers everywhere. Today, even though I’m not from the city of brotherly love, I am thrilled to share my take on this beloved sandwich, cooked to perfection in a trusty cast iron pan. The Art of Cast Iron Cooking The cast iron pan, a cornerstone of culinary tools, offers a unique combination of durability, versatility, and consistent heat distribution, making it ideal for a myriad of recipes, including this chicken in mushroom sauce dish. From searing to simmering, this kitchen stalwart is key to achieving the deep flavors and perfect textures that elevate a dish from good to unforgettable. Cast Iron Cheese Steak: The Recipe Now, let’s dive into the heart of today’s post: a delicious, comforting, and easy-to-make Cheese Steak. This dish is perfect for a weeknight dinner, yet elegant enough for a special occasion. And, it all comes together in under an hour, in one cast iron pan. Pin Print Cast Iron Cheese Steak Recipe by Victor MikellServings 2 servingsPrep time 15 minutesCooking time 30 minutesCalories 800 kcal Ingredients 1 top sirloin steak, partially frozen Salt and freshly ground black pepper, to taste 2 tablespoons olive oil 2 large yellow onions, sliced 3 bell peppers, sliced 1 large Italian loaf, sliced lengthwise 4 tablespoons unsalted butter, softened 4 cloves garlic, minced 8 slices deli sliced provolone cheese Directions Prepare the Steak: Place the top sirloin steak in the freezer for about 30-45 minutes until it’s partially frozen. This will make it easier to slice thinly. Once partially frozen, remove the steak from the freezer and slice it thinly against the grain. Season the slices with salt and pepper. Sauté the Onions and Bell Peppers: Heat a cast iron pan over medium-high heat and add olive oil. Add the sliced onions and bell peppers to the pan, cooking until they are soft and caramelized, about 10-12 minutes. Remove from the pan and set aside. Prepare the Bread: In a small bowl, combine softened butter and minced garlic to make a garlic butter spread. Spread the garlic butter evenly over the sliced Italian loaf. Place the bread under the broiler for a few minutes until lightly toasted. Cook the Steak: In the same cast iron pan used for the onions and bell peppers, add a bit more olive oil if needed. Add the thinly sliced steak to the pan, cooking for about 2-3 minutes per side until it’s cooked to your desired level of doneness. Assemble the Sandwich: Toss steak with the onions and bell peppers. Top the bread with the steak, onion and pepper mixture. Top everything with the slices of provolone. Melt the Cheese: Place the assembled sandwich back under the broiler for a few minutes until the cheese is melted and bubbly, and the edges of the bread are golden brown. Serve: Carefully remove the sandwich from the broiler and let it cool for a minute. Using a pizza wheel, slice the sandwich into portions and serve immediately as an open-face sandwich. Culinary Reflections With its tender steak, flavorful onions and peppers, gooey melted cheese, and garlicky toasted bread, this Cast Iron Cheese Steak Sandwich is a cheat if I ever heard of one. Whether you’re serving it up for a casual weeknight dinner or as a crowd-pleasing party snack, this sandwich is sure to satisfy even the heartiest of appetites. So fire up your cast iron pan, channel your inner psuedo-Philly chef, and enjoy the deliciousness of homemade Cheese Steak right in your own kitchen. Cheers to good food and good company! follow us on instagram for more recipes
Chicken in Mushroom Sauce
In the realm of home cooking, there’s something undeniably special about a meal that comes together in under an hour, especially when it involves the timeless versatility of a cast iron pan. Today, I’m excited to share a recipe that embodies simplicity, elegance, and comfort: Chicken in Mushroom Sauce. This dish is not just a testament to the power of quality ingredients and straightforward cooking techniques, but also to the culinary tradition that celebrates the joy of sharing a homemade meal. The Art of Cast Iron Cooking The cast iron pan, a cornerstone of culinary tools, offers a unique combination of durability, versatility, and consistent heat distribution, making it ideal for a myriad of recipes, including this chicken in mushroom sauce dish. From searing to simmering, this kitchen stalwart is key to achieving the deep flavors and perfect textures that elevate a dish from good to unforgettable. Chicken in Mushroom Sauce: The Recipe Now, let’s dive into the heart of today’s post: a delicious, comforting, and easy-to-make Chicken in Mushroom Sauce. This dish is perfect for a weeknight dinner, yet elegant enough for a special occasion. And, it all comes together in under an hour, in one cast iron pan. Pin Print Chicken In Mushroom Sauce Recipe by Victor MikellServings 4 servingsPrep time 30 minutesCooking time 40 minutesCalories 611 kcal Ingredients 4 boneless, skinless chicken breasts Salt and freshly ground black pepper, to taste 2 tablespoons olive oil 1 tablespoon unsalted butter 8 ounces mushrooms, sliced (I prefer cremini for their rich flavor) 2 cloves garlic, minced 1/2 cup chicken broth 1 cup heavy cream 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) 1/2 teaspoon dried oregano Directions Begin by seasoning the chicken breasts with salt and pepper. Heat your cast iron pan over medium-high heat and add the olive oil. Preheat the oven to 400° F. Place the chicken breasts in the pan and cook for about 2 – 3 minutes on each side, or until golden brown. Remove the chicken and set aside on a plate. In the same pan, add the butter and mushrooms. Cook until the mushrooms are golden and their liquid has evaporated. Add the garlic and sauté for another minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the heavy cream, thyme, and oregano. Bring to a simmer and let the sauce thicken for a few minutes. Return the chicken to the pan, spooning the sauce and mushrooms over the breasts. Place in over for 20 – 25 minutes or until the chicken reaches a temperature of 165°F. Serve over thyme rice. Culinary Reflections This Chicken in Mushroom Sauce recipe highlights the beauty of simplicity in cooking. It’s a reminder that delicious, comforting meals don’t have to be complicated or time-consuming. The cast iron pan, with its rich history and culinary versatility, continues to be a favored tool for those who appreciate the art of cooking. Whether you’re cooking for one, for family, or for friends, this dish is sure to impress with its rich flavors and satisfying textures. Enjoy the process of cooking as much as the meal itself, and let this dish inspire you to explore the endless possibilities that simple ingredients and a trusty pan can offer. follow us on instagram for more recipes