Cast Iron Chicken

I do not know where I got this recipe, but I found it in my OneNotes when searching for something to make these drumsticks in my freezer. I did make it different and plan to tweaking it again when I try the recipe again. The chicken was very tender and tasty! I was excited! I usually make such dry meat when I cook.


First, I failed to see that it calls for a 450 degree oven and I used 350 degrees. Maybe mine would have been crisper at a higher temperature. For the rub mix, I used 1 teaspoon each of onion powder, garlic powder, regular salt, paprika, and black pepper. I found it more than enough for my four drumsticks. I also found it a little spicy for my taste and will plan to cut down on the pepper next time. I also hope to have sea salt next time rather than regular salt. I love cumin and might try adding it. For the herb I used lemon thyme that I had grown in my yard and dried, as seen in the above video.


Original Recipe

Rub Mix: 2 tablespoons onion powder ,1 tablespoon garlic powder, 2 teaspoons sea salt, 1 tablespoon smoked paprika, black pepper as needed. Blend well the above then rub chicken (4-6 chicken thighs) with spice mixture and let sit with rub for 30 min and up to a day in the refrigerator.

Preheat oven to 450.  Heat up cast-iron for 10 to 15 minutes with nothing in it. Then after pan is heated take pan out add your favorite fresh herbs and 2 to 3 tablespoons of butter. Then place chicken in pan with skin side down. Be sure chicken is room temp before cooking. Flip after 15 minutes and cook for another 15 to 20 minutes. Amazing every time!