I halved and seeded three squashes, sliced them ½ inch thick—skin and all—and tossed them with oil and salt. After spreading the slices into an even layer on a baking sheet, I covered the sheet with aluminum foil and placed it on the middle rack of a 425-degree oven. The foil trapped steam and helped the slices cook evenly without becoming desiccated. After half an hour, the slices were tender, so I removed the foil. Within minutes, any residual moisture evaporated and the starches and sugars on the surface of the squash began to brown. After 15 minutes, I flipped the slices and then let the second side turn deep golden brown, which took about 15 minutes longer.
These squash slices were tender and moist, but I was sure I could speed up the cooking and coax an even fuller, richer flavor from the delicata. I moved the oven rack to the lowest position so that the baking sheet would be closer to the heat source. This shaved 15 minutes off the total time and deepened the browning.
To reinforce the delicata’s unique nuttiness, I dotted it with butter for the final 10 minutes—enough time for it to brown with no risk of burning. These tender, golden slices looked gorgeous, and each bite featured a slightly resilient strip of skin and toasty squash flavor—all without breaking a sweat.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.