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Yield: 4-6
Rusty Bowers
Chef
00:05
Prep
00:60
Cook
00:45
Inactive Time
00:50
Total Time
Ingredients & Directions
Directions
Cast Iron Roasted Chicken
1
Kosher salt and black pepper
2 ears
Corn, each ear cut into 3 pieces
3
Oranges, cut in half
4 cloves
Garlic, smashed with the side of a chefs knife
3 sprigs
Rosemary, leaves pulled from the stem
- Preheat Big Green Egg or grill to 350°F direct heat.
- Lay the chicken flat on a cutting board, breast-side up and twist the wings and pin behind the top of the back of the chicken. (This allows the wings to serve as a kind of roasting rack, supporting the chicken as it cooks.)
- Season the chicken with salt and pepper and leave on the countertop for 30 minutes to come to room temperature.
- Place the chicken into an 8 10-inch cast iron skillet breast side up, and place the skillet in the middle of the grill and cook for 20 minutes.
- Arrange the corn, oranges, garlic, and rosemary around the chicken, & continue roasting the chicken until the thick part of the breast reads an internal temperature of 165°F - 170°F, about another 40 minutes.
- Remove the chicken from the pan and transfer to a platter with a lip to catch the juices.
- Allow the chicken to rest for 15 minutes before serving making sure to spoon the juices on the cut pieces and serve with the roasted vegetables and oranges.
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Grillin' & Chillin' - Cast Iron Roasted Chicken
Rusty Bowers
Chef
Yield: 4-6
00:05
Prep
00:60
Cook
00:45
Inactive Time
00:50 Total Time
Ingredients
Directions
Cast Iron Roasted Chicken
1
Kosher salt and black pepper
2 ears
Corn, each ear cut into 3 pieces
3
Oranges, cut in half
4 cloves
Garlic, smashed with the side of a chefs knife
3 sprigs
Rosemary, leaves pulled from the stem
- Preheat Big Green Egg or grill to 350°F direct heat.
- Lay the chicken flat on a cutting board, breast-side up and twist the wings and pin behind the top of the back of the chicken. (This allows the wings to serve as a kind of roasting rack, supporting the chicken as it cooks.)
- Season the chicken with salt and pepper and leave on the countertop for 30 minutes to come to room temperature.
- Place the chicken into an 8 10-inch cast iron skillet breast side up, and place the skillet in the middle of the grill and cook for 20 minutes.
- Arrange the corn, oranges, garlic, and rosemary around the chicken, & continue roasting the chicken until the thick part of the breast reads an internal temperature of 165°F - 170°F, about another 40 minutes.
- Remove the chicken from the pan and transfer to a platter with a lip to catch the juices.
- Allow the chicken to rest for 15 minutes before serving making sure to spoon the juices on the cut pieces and serve with the roasted vegetables and oranges.
