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 ...

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.

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).

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 ...

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 ...

In a large cast iron skillet, heat about ½-inch of oil to 350 degrees. Add chicken to pan in batches, being careful not to crowd it together. Cook, turning frequently, for about 10-12 minutes.

Technique tip: Gently preheating the cast iron helps to get that perfect, crispy crust we all love, while also providing the dough with enough form to stand up to the hearty toppings.