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 ...

Grill the chicken skin-side-up on the cool side of a two-zone setup for about half an hour with the lid on. This will allow ...

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.

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 ...

Heat butter in a large cast-iron skillet over medium until melted. Stir in onions, 1 teaspoon of the thyme, and 1/4 teaspoon of the pepper. Cook, stirring occasionally, until onions are ...

My cast-iron skillet is nothing fancy: 12 inches, with handles on both sides to make hoisting it in and out of the oven a bit easier. It was maybe about $20 ($10 after the Macy’s mail-in rebate).

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 ...