My grandma cooked, my mother watched. My mother cooked, I watched. Pretty sure it was one of the best ways to learn to cook. And then there was my stepbrother, a New York classically trained chef. An amazing soul who cooked beautiful food. We’d have way to much fun talking shop.
I always wanted to go over recipes with him. He’d patiently lean back in his chair, shoot me a big joyful smile and say, you know Stasia… you don’t cook with recipes, you cook with technique, but we can talk recipes, and with that we’d have a good laugh and carry on. He knew I loved recipes, was absolutely obsessed with old cookbooks, and indulged me every time. I miss him.
I believe it doesn’t matter how you learn to cook, just that you give it a try and cook with love. Here’s my recipe for a simple, easy, unfussy, imperfectly beautiful, full of love Cast Iron Skillet Chicken.
Enjoy my friends.
Cast Iron Skillet Chicken
- 4-5 Chicken leg quarters, skin on
- 2 Medium onions, cut into 1 inch wedges
- 5 Garlic cloves, peeled and leave whole
- 3 Tablespoons Olive oil, add more or less
- 1 Tablespoon Coarse salt, add more or less
- 1 Tablespoon Freshly ground pepper, add more or less
Preheat oven to 375 degrees. In a large cast iron skillet place chicken leg quarters, onions, and garlic. Drizzle with olive oil, sprinkle with coarse salt and freshly ground black pepper.
Bake uncovered at 375 degrees for 40-45 min. Baste chicken with pan drippings a couple of times if desired. Increase oven temperature to 400 degrees and bake for another 10-15 minutes for a nice crispy skin.
Alternatively, to check chicken for doneness, insert an instant read digital thermometer into the thigh area, making sure to avoid touching the bone. The internal temperature should read 180 degrees for a leg quarter (170 degrees for breasts, and some say 165 degrees in general for all chicken). If unsure, make sure juices run clear and not pink.