Nutmeg Chicken Under a Cast Iron Skillet
Discover the irresistible flavors of Nutmeg Chicken Under a Cast Iron Skillet, a dish that masterfully combines warm, aromatic spices with perfectly crispy, golden skin. Featuring bone-in, skin-on chicken thighs seasoned with a delightful blend of nutmeg, cinnamon, garlic powder, and paprika, this recipe uses the unique technique of pressing the chicken under a second skillet to achieve an even, crackling crust. After a quick sear, the chicken is finished in the oven for tender, juicy perfection. Garnished with fresh parsley and served with bright lemon wedges, this dish is as visually stunning as it is delicious. Perfect for a hearty dinner, this one-pan recipe is quick, flavorful, and sure to impress your guests with its bold spice profile and professional-level crispiness.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the ground nutmeg, ground cinnamon, garlic powder, paprika, salt, and ground black pepper.
3. Pat the chicken thighs dry with a paper towel to help achieve a crispy skin. Rub the spice mixture evenly over all sides of the chicken.
4. Heat a cast iron skillet over medium-high heat and add the olive oil and butter. Once the butter has melted and the skillet is hot, place the chicken thighs skin-side down in the skillet.
5. Use another smaller, heatproof skillet or a flat heavy object (like a clean brick wrapped in aluminum foil) to press down on the chicken thighs. This will ensure even contact with the skillet, creating a perfectly crispy skin.
6. Cook the chicken for about 8–10 minutes, without moving it, until the skin is deeply golden and crisp.
7. Carefully remove the weight and flip the chicken thighs. Transfer the skillet to the preheated oven and bake for an additional 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
8. Remove the skillet from the oven and let the chicken rest for 5 minutes to retain its juices.
9. Garnish with freshly chopped parsley and serve with lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 561 mg | 24% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.7 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
