Spiced weeknight chicken

Chicken second courses

I first cooked chicken this way following the Cast-Iron Roast Chicken with Lentils and Walnut Vinaigrette recipe from Food & Wine and have since adapted it to my go-to method for cooking chicken. The skin comes out beautifully crispy and if you pay attention and don't burn the love in the pan, it becomes an amazing gravy. We tweak this a bit substituting lemon or adding in ginger, but mostly eat it as is.