Ingredients
Method
Step 1: Brine the Chicken
- Rinse and pat dry the chicken. Place it in a large zip-top bag.
- Add the buttermilk, pickle juice, garlic powder, and optional chili powder or cayenne.
- Seal the bag tightly and gently massage to coat the chicken evenly.
- Refrigerate for at least 4 hours, preferably overnight.
Step 2: Prepare the Chicken
- Preheat the oven to 375°F.
- Heat a cast-iron skillet over medium-high heat.
- Remove the chicken from the brine, rinse lightly, and pat very dry with paper towels.
- Rub the chicken with 2 tablespoon olive oil.
- Season both sides generously with 3 tablespoons of Weber Kickin’ Chicken Blend. Carefully loosen the skin and rub some seasoning underneath for extra flavor.
Step 3: Sear the Chicken
- Add the butter to the hot skillet.
- Place the chicken skin-side down in the pan.
- Lay a sheet of aluminum foil over the chicken and press it down with a foil-wrapped brick or heavy pan.
- Cook for 3–4 minutes until the skin is deeply golden and crisp, checking occasionally to prevent burning.
Step 4: Build the Pan
- Remove the brick and foil.
- Drizzle the remaining 2 tablespoons olive oil around the chicken.
- Add the onion, bell pepper, and garlic around the edges of the skillet.
- Flip the chicken so the skin side is facing up.
- Squeeze the juice of ½ lemon over the chicken.
- Sprinkle the remaining 1 tablespoon Kickin’ Chicken Blend over the chicken and vegetables.
- Pour 1 cup chicken stock around the edges of the pan, leaving the tops of the vegetables exposed.
Step 5: Roast
- Transfer the skillet to the oven.
- Roast for 40–45 minutes, or until the thickest part of the breast reaches 160–162°F.
- Remove the chicken from the skillet and place it on a plate. Tent loosely with foil and let rest for 10-15 minutes (The temperature will continue rising to the recommended 165°F while resting).
Step 6: Make the Pan Sauce
- Place the skillet back on the stovetop over medium-low heat.
- Add the remaining ½ cup chicken stock.
- Simmer for about 10 minutes, stirring occasionally, until the sauce slightly reduces.
To Serve
- Spoon the roasted vegetables and pan sauce over the chicken.
- Garnish with fresh herbs and a squeeze of the remaining lemon half.
- Serve directly from the skillet for a rustic presentation or carve into pieces before plating.
Steve’s Tips
- Patting the chicken dry after brining is key for crispy skin.
- A cast-iron skillet holds heat best and creates an even crust.
- No brick? Use a second heavy skillet or pot to press the chicken flat.
- Fresh thyme and parsley pair especially well with the lemony pan sauce.
- Enjoy this crispy, juicy flavor bomb straight from the cast iron.