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Cast Iron Roasted Chicken with Strawberry Rhubarb Balsamic Glaze

Cast Iron Roasted Chicken with Strawberry Rhubarb Balsamic Glaze


Makes 4 servings

For the Strawberry Rhubarb Glaze

3/4 cup Bonne Maman Strawberry Preserves

1/2 cup chopped onion

1 tablespoon balsamic vinegar fig reduction

1 tablespoon red wine vinegar

salt and pepper

2 stalks rhubarb, trimmed and chopped

For the Chicken

2 tablespoons grape seed oil

4 lbs bone in skin on chicken quarters

fresh thyme and sliced strawberries for garnish


Prep Time: 20 mins

Cook Time: 35 mins

Total Time: 55 mins

Preheat the oven to 425 degrees F.

In a small saucepan, combine the strawberry rhubarb glaze ingredients. Bring to a boil, stirring, then reduce heat to a simmer over low heat and allow the sauce to thicken over time. Keep an eye on it and remove from heat if needed. If sauce thickens too much, add a bit more of the strawberry preserves.

Meanwhile, heat the grape seed oil in a large cast iron skillet until very hot. Pat the chicken dry and season with salt. Place the chicken skin side down and allow to crisp and golden, 7 to 10 minutes. Flip the chicken carefully, cover, and place in the oven, cooking for another 20 minutes. Remove the lid and spoon a bit of the sauce over the chicken. Place in the oven and cook another 5 to 7 minutes.

Serve the chicken on a platter with additional sauce on the side to spoon over the top.