I have two chicken recipes that I've perfected over the years:
- Roasted spatchcock in the oven, in a pre-heated cast iron pan, using a rub with oil, paprika, and garlic
- Rotisserie on the grill, stuffed with a lemon, and basted with a sweet tomato-based sauce
The oven-roasted version results in nice crispy skin and great pan juices from the fat melting out of the chicken mixing with the rub. The rotisserie version has a nice lemon flavor from the whole lemon.
Since I can't use my rotisserie indoors (it's a grill attachment), I'd like to figure out how to get that lemon flavor into the chicken as we move into weather where I can't cook outdoors.
I've seen several recipes that involve roasting chicken in a cast iron skillet with lemon (for example, here and here), but I'm skeptical, as I have previously ruined the seasoning in my skillet by using too much vinegar when deglazing, and I know that lemon juice can also be used for deglazing. I'm also aware that there can be issues with acidic liquids leaching iron out of the pan and/or corroding the pan.
But perhaps I'm asking the impossible. Is there any way to get lemon flavor into a chicken that's roasted in a cast iron skillet, without ruining the seasoning?