The fats and juices will impart that rich chicken-y flavor and are perfect for sizzling up whatever you toss into the skillet — vegetables, sliced citrus, fruit, tangy, hot, savory, sweet, umami.

Place 12-inch cast-iron skillet on rack; heat to 450 degrees. Combine paprika, salt, pepper, onion powder and garlic in bowl. Pat chicken dry with paper towels; sprinkle all over with spice mixture.

Vinegars, citrus fruits, wine and tomatoes — anything below a 7 on the pH scale — can potentially strip away your skillet’s hard-earned seasoning and make your favorite lemon chicken or pasta sauce ...

Cast Iron Skillet Chicken If you think chicken breast is boring, you haven't tried Cast Iron Chicken Breast yet! Cooking your chicken in a cast iron skillet results in meat that's perfectly seared ...

Plain Greek yogurt, for serving (optional) Directions Preheat the oven to 425˚F. Toss the carrots, garlic, red onion, olive oil, 1 teaspoon salt and ½ teaspoon pepper in a 12-inch cast-iron skillet.

Place 12-inch cast-iron skillet on rack; heat to 450 degrees. Combine paprika, salt, pepper, onion powder and garlic in bowl. Pat chicken dry with paper towels; sprinkle all over with spice mixture.

Arrange the rest on top. Carefully remove the skillet from the oven and place the onion and potatoes in the pan. Set the chicken on top of the vegetables. Return to the oven and roast for 15 minutes.

Serves 4 Instead of deep-frying chicken fingers, these are charred in a skillet. The idea behind this pan-grilling method is to mimic cooking on an outdoor grill. Keep the marinade dry enough so ...

If I were allowed one piece of cookware on a desert island, I’d choose a cast-iron skillet. It can almost do it all: bake cornbread or cakes, roast vegetables, sear steaks or fry chicken. But it ...