Cast Iron Roast Chicken Quarter

 

I took a chicken quarter out of the freezer to cook the other day. I often buy whole chickens on sale and then portion them out and freeze them when I get them home. It's quite easy to do and I save a bit of money that way. When all is said and done, chicken on the bone has a lot more flavor than chicken off the bone.  It suits me.

I had seen a recipe for Ina Garten's Engagement Roast Chicken that I had been wanting to try, and I thought to adapt it to use for a smaller portion than a whole chicken. This recipe has been loosely adapted from hers to suit a much smaller piece of chicken and to serve two people.

 

 

Yes, the skin did get a bit dark, but I blame that on the seasoning I used.  It still tasted lovely and was nice and crisp.  As you can see it was lovely and moist.  The lemon, garlic and onions gave the pan juices a really nice flavor.  Of course, the wine didn't hurt either!

I didn't bother to make a gravy but mashed up some of the roasted lemon flesh with some of the garlic and meltingly soft onion which the chicken was roasted on together, which I then spread on top of my serving of roasted chicken. This was a fabulously tasty idea.  I highly recommend it!

 

WHAT YOU NEED TO MAKE CAST IRON ROAST CHICKEN QUARTER (for two)

Amazingly simple ingredients and not a lot of them.

• 1 skin-on chicken breast quarter (wing attached)
• 1 whole lemon, cut into slices
• 1 onion, peeled and cut into half moons
• 1 TBS minced garlic
• your favorite chicken seasoning
• 1 TBS butter or oil
• 1/2 cup (120ml) dry white wine
• 1/3 cup (60ml) chicken stock

  

Quite often I will pick up good quality free range whole chickens at a reduced cost because they are on their sell-by date.  While they may be quite pricey most of the time, when they are reduced by 50% they become quite affordable. I bring them home and then I cut them into quarters and then freeze them on the day, ready to take out and enjoy another time.

This is fresh citrus season so there is no better time to be enjoying fresh lemons, oranges, etc. This recipe makes good use of a lemon! I wish we could get unwaxed lemons here but we cannot. I simply scrub them very well prior to using.

The seasoning I used was the Kinder's Buttery Garlic & Herb Seasoning which I had picked up at the Cambridge Convenience store which stocks a lot of Costco merchandise.  This was perfect for this dish as it is herby, buttery and has a hint of lemon zest.

I used a Canadian White Wine. Pinot Grigio by Duck's Crossing, produced right here in Nova Scotia. I confess that I do not know a lot about wines as I don't drink alcohol, although I am not averse to cooking with it, and this came recommended by my local NSLC.

In the U.K. you can buy your spirits and alcohol right in the grocery stores. This was much more convenient. I wish you could do so here rather than have to make a separate trip to a dedicated store.

I used Better Than Boullion chicken stock concentrate.

 

HOW TO MAKE CAST IRON ROAST CHICKEN QUARTER (for two)

This is such a simple recipe yielding really delicious results.

Preheat the oven to 400*F/200*C/ gas mark 6. I used an 8-inch iron skillet.

Place the onions and lemon slices in the bottom of the skillet. Scatter the minced garlic over top.

 

Rub your chicken breast quarter with some oil or butter. Place into the skillet on top of the onions, lemons and garlic. Sprinkle generously with your desired chicken seasoning.

Pour the white wine and the chicken stock into the skillet around the chicken.

 

Roast in the preheated oven, basting occasionally with the pan juices for 35 to 40 minutes. When done the juices will run clear and the chicken should be golden brown.

Remove from the oven, tent lightly and leave to rest for 10 minutes before, slicing to serve. Some of the pan juices can be spooned over top if desired.

 

This was such a simple thing to do, but the flavors were amazing. I may have allowed the chicken skin to get a bit too dark, but it was still delicious.  I mashed some of the juices together using the lemon pulp and cooked onions and spooned it over my chicken.  This was fabulous!

I enjoyed this sliced, with the juices spooned over and with a baked potato and some broccoli cauliflower cheese on the side.  This made for a very tasty meal indeed!

 

Chicken breasts are one of my favorite cuts to use. They are so versatile and take on many flavors easily.  Here are a few other ways I enjoy cooking and eating them. I promise they are delicious!

PAN ROASTED CHICKEN BREASTS WITH THYME -  The skin in this recipe helps to keep the meat moist and does impart flavor. Plus, it gets nice and crisp. I admit I do love crisp chicken skin, even if its not that healthy to eat. These are simple to make, moist and delicious with a crisp skin and beautiful flavor. This is quite simply a lovely way to cook chicken breasts.

GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE - The star of this is the chimichurri recipe.  Such a simple sauce, but the flavors are just wowza! I am sure once you have made it and tasted it, you will fall in love. Rich and garlicky, the chicken is marinated in it prior to grilling and then served with more of the sauce spooned over top.

Yield: 2 servings

Author: Marie Rayner

Cast Iron Roast Chicken Quarter

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

This juicy and tasty roast chicken for two people is loosely based on Ina Garten's Engagement Roast Chicken. It is delicious.

Ingredients

• 1 skin-on chicken breast quarter (wing attached)
• 1 whole lemon, cut into slices
• 1 onion, peeled and cut into half moons
• 1 TBS minced garlic
• your favorite chicken seasoning
• 1 TBS butter or oil
• 1/2 cup (120ml) dry white wine
• 1/3 cup (60ml) chicken stock

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. I used an 8-inch iron skillet.
2. Place the onions and lemon slices in the bottom of the skillet. Scatter the minced garlic over top.
3. Rub your chicken breast quarter with some oil or butter. Place into the skillet on top of the onions, lemons and garlic. Sprinkle generously with your desired chicken seasoning.
4. Pour the white wine and the chicken stock into the skillet around the chicken.
5. Roast in the preheated oven, basting occasionally with the pan juices for 35 to 40 minutes. When done the juices will run clear and the chicken should be golden brown.
6. Remove from the oven, tent lightly and leave to rest for 10 minutes before, slicing to serve. Some of the pan juices can be spooned over top if desired.

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