Cast Iron Rosemary Chicken

DoubleRay415

I've been meaning to throw the cast iron on the grill and what better way than to try it on one of my favorite dishes, Rosemary Chicken. I used this special salt mix called magic unicorn which infuses slices into sea salt along with some fresh pepper, garlic powder and fresh rosemary. I also threw in some dried thyme for fun. I laid the chicken on top of a bed of tomatoes and a vege medley of carrots, zucchini, shrooms and bell peppers with a little bit of fresh garlic. I cooked it at 350 then squeezed some lemon and set it to high to crisp the skin. It was delicious. 

The Cen-Tex Smoker

Wow that looks great. 

johnmitchell

Fantastic cook and post... Looks awesome, love a whole meal in one pot..

Austin Egghead

Yum, looks very tasty. Bookmarked

smokeyw

That looks fantastic! What size BGE did you cook it on? Your CI pan looks like it has a handle. Did you cook it direct with the lid open? Details please!

Gunnar

Muy Buenos

SmokeyPitt

Beautiful looking cook.  Are those breastices or thighs?

jonnymack

Couple questions because this looks amazing. How long at 350? Was it more time or temp based? And then can you define "high" to crisp skin? How long on that? I only ask because I am what's known as a recipe thief! I plan on stealing your recipe and attempting to replicate here. Although to be fair I do always give credit to "my internet cooking community" if it turns out great. Thanks!

bgebrent

Beautiful cook!

DoubleRay415

smokeyw  I own a large and my 12" CI was able to fit with the lid closed.  I cook to temp and color; at 350 (grill temp), I poked my thermapen at 45min in. and I was around 155 internal temp.  I squeezed lemon all around and I took off the cap with the bottom vent open and let her rip until I thought my skin was crispy enough.  You can pull it from the egg and stick it under a broiler for crispier skin, I wanted to give this method a try and it worked out well.  That's my cooking method.

My key to this dish is laying a bed of tomatoes for the chicken to sit on.  It provides moisture and lends a good broth along with the olive oil.  Normally, I don't include other veggies but I went in at the farmers market and needed to use up all these veggies I had left over, good call on my part!        

@smokeypitt thighs baby!                  

Carolina Q

Looks great!! Love tomatoes as an enhancement to, well, LOTS of things! And I own a 12" CI skillet (also 11", 10", 9", 8" and 6"   )

NPHuskerFL

Yes Sir!

Dredger

That looks crazy delicious. Love all of the colors and the crispy chicken.

DoubleRay415

jonnymack said:

Couple questions because this looks amazing. How long at 350? Was it more time or temp based? And then can you define "high" to crisp skin? How long on that? I only ask because I am what's known as a recipe thief! I plan on stealing your recipe and attempting to replicate here. Although to be fair I do always give credit to "my internet cooking community" if it turns out great. Thanks!

Sorry, forgot to tag you in my comment above.  I hope this recipe serves you well!

pgprescott

My eyes confirm your delicious comment. Beautiful!

johnnyp

this will be shamelessly copied at my household

northGAcock

Dude.......That looks awesome. Keep rocking the cast.

Mattman3969

Spectacular looking meal dude!!

YEMTrey

Mighty fine looking dish.  Great pics as well.  Thanks for sharing.

Griffin

That looks great. We do a similar recipe that we also call Rosemary chicken. Never thought about adding the carrots, shrooms, zukes and peppers to it, yet alone doing it on the Egg. We actually did it this weeks as well. Gonna try your method next time.

Eggie

I know this is an older post but where can I find Magic Unicorn Salt? 

Cornholio

Eggie said:

I know this is an older post but where can I find Magic Unicorn Salt? 

You have to kill a unicorn first then cold smoke the horn before grinding it.


Actually a quick google search showed me its sold on Amazon and various other outlets such as William Sonoma.  Just type it in and the internet is your pal.