There is no secret that a perfectly roasted chicken looks impressive. And yes, if you are cooking for someone who is more of a "can of soup chef" then please, stuff that chicken with a lemon and watch him drop to his knee. But come on, any one with any culinary expertise if going to need a little bit more than citrus to pop the question.
Personally, I always thought of chicken as an absolute last resort for an easy dinner or something that I had to eat when I was pretending to diet. However, last summer (as I was spending a little too much time galavanting around New York City while forgetting how to be a responsible member of society) I stumbled upon this chicken dish in a small restaurant outside of Brooklyn, NY called Vinegar Hill House.
Now, I am never one to order chicken, but after a little convincing I asked for the Cast Iron Chicken and have dreamt about it ever since.
Secret: perfectly roasted chicken + to die for sauce = possible knee drop/ a good sheet ruffling.... whatever you are looking for.
Apparently I have some good karma floating around (only God knows how) because I opened up a copy of The New Brooklyn Cookbook and found the recipe for this life changing chicken right in front of my eyes.
Ok, maybe I am embellishing a little (shocking) but this chicken is seriously amazing and..... shhhhhh...... a version of it will absolutely be in my ("our") cookbook.
Cast iron skillet chicken
Salt and Pepper
Coat shallots in about 2 tablespoons of butter (for 8-10 shallots) Sprinkle with salt and pepper and top with a pinch of chopped fresh thyme. Tent in foil and roast in a 350 degree oven for about 30 minutes. Uncover and roast for 5-10 more minutes to add a little color.
You can find the original recipe for this chicken in the cookbook listed above..... my adapted version is written down in a cute notebook titled "Cookbook Recipes." Be excited.