If you prefer the flavor of some other herb other than rosemary, feel free to substitute.
3–4 pounds chicken parts, bone in (we used three giant bone-in chicken breasts halves that were a little over a pound each)
2 teaspoons of your favorite seasoned salt, we used Lawry’s
4 tablespoons butter
2 fresh rosemary sprigs
You can use your grill as an oven or just use your oven. Either way, you will need a large cast iron skillet big enough to hold all of the bone in pieces of chicken you bought without crowding the pan.
Preheat the oven or grill to 425 degrees F and place the empty cast iron skillet in the oven as it heats up.
While the oven and pan are heating, pat the chicken pieces dry and sprinkle on the seasoning salt. Use more or less as desired.
Once the oven is up to temperature, add the butter and rosemary to the cast iron pan.
Let the butter melt completely then add the chicken pieces skin side down and sear for 10-15 minutes or until golden brown. (Chicken pieces are not a flat surface; therefore, it is necessary to turn the pieces on some odd angles to brown all of the skin. During the first 15 minutes, I moved mine every five minutes to brown all surfaces on the first side.)
Flip each piece over but do not flip back to the original side. The milk fat in the butter eventually burns and if you flip back to the original side, the skin will pick up little burned bits. So once you flip them over to the bone side, leave them there for about another 15-20 minutes without turning back.
Our chicken pieces took 35 minutes total but they were very large and thick. An internal probe thermometer is a must. Breasts can be removed at 160 degrees F and dark meat should be removed at 175 degrees F. Allow all chicken pieces to rest for five minutes before cutting into.
Note, the pan and handle of your cast iron skillet is hot and will stay hot for quite a while. Leave a pot holder over the handle to remind you not to grab it.
Discard the fat and rosemary from the pan.
Keywords: chicken, grilled