Flavorful chicken thighs made in a cast iron skillet kicked up with Hart Ranch Seasoning and oh how great your kitchen will smell.
Cast Iron Rosemary Chicken
MissyShare
Hart Ranch Style Cast Iron Rosemary Chicken
Rated 5.0 stars by 1 users
Category
Chicken
Cuisine
American
Author:
Missy
Servings
4
Prep Time
15 minutes
Cook Time
27 minutes
Cast iron cooking was a staple on the Hart Ranch and something I still love to this day. Any protein cooked in a well seasoned cast iron skillet comes out juicy, tender and full of flavor. Momma Hart would cook a lot of pork chops and chicken in her cast iron and I still have memories of sitting in our kitchen, mouth watering, with the smells wafting through the air. Momma Hart also loved the fact that the cast iron skillet also served as a weapon, a pest control mechanism and a child behavior correction tool. Luckily we were usually faster than her!
Ingredients
-
4 bone-in, skin-on chicken thighs
-
Hart Ranch Seasoning to coat chicken
-
2 tablespoons olive oil
-
2 tablespoons butter
-
2 cloves garlic, chopped
-
2 sprigs fresh rosemary
Directions
Preheat oven to 425 degrees F.
Pat chicken thighs dry with paper towels. Season with Hart Ranch Seasoning. Set aside.
Heat olive oil and butter in a cast iron skillet on the stove top over medium-high heat.
Add the chopped garlic and rosemary to the skillet and cook while stirring until you can smell the rosemary, approximately 1 minute.
Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy.
Flip the chicken thighs over and place them in the oven for 15-20 minutes. Internal temperature should reach 165 degrees F.
Remove the skillet from the oven and let the chicken thighs rest for about 5 minutes.
Serve hot and enjoy!
Recipe Note
When plating, garnish with a fresh sprig of rosemary for an upscale look.