Stuffed Zucchini Boats – SCD Legal

Stuffed Zucchini Main

So, it’s that time of year again!  Zucchini season!  And we love zucchini here in Casa Spork!  We like it grilled, fried, baked into bread, made it to pancakes, whatever you want.  But hands down, our favorite way to dine on this magnificent squash is to stuff it with cheese and bacon.  This recipe is not Paleo compliant due to the dairy.  But it can be SCD if you substitute the sour cream in this recipe for SCD yogurt or even this coconut sour cream from the lovely Deb at An Aussie with Crohns.
Stuffed Zucchini 2

And while we’re on the subject of substituting….the recipe here calls for bacon (and I’ve used an amazing Black Forest bacon in this pictured dish, hence why it’s such a dark color).  But you could easily substitute and equal amount of ham, sausage, pancetta, or leave the meat out entirely.  It’s all up to you.

The process for these little beauties is simple, cut each zucchini in half, scrape out the insides, and fill ’em up with the delicious filling.  Then you just bake them until they’re golden and delicious.  Pretty easy right?  So grab some of those beautiful zucchini and get cooking!

Stuffed Zucchini 3



Stuffed Zucchini Boats

Adapted from 500 Casseroles
Serves 6


  • 3 large zucchini, cut in half lengthwise
  • 1/2 cup onion, chopped fine
  • 2 tablespoons unsalted butter
  • 6 slices bacon, cooked until crisp and crumbled
  • 2 tablespoons sour cream (or SCD yogurt/sour cream)
  • 2 tablespoons dijon mustard
  • salt and pepper to taste
  • 1 1/2 cups grated gruyere or swiss cheese


  1. Preheat your oven to 375 degrees.  Grease a 9 x 12 inch broiler-safe casserole dish.
  2. Scrape out the seeds and some of the flesh from the zucchini halves using a spoon.  Place the zucchini boats into the prepared casserole dish.
  3. In a small skillet, saute the onion in the butter over low heat until the onion is softened but not browned.
  4. Combine the onion with the remaining ingredients, reserving half of the grated cheese to be sprinkled on top of the filled zucchini boats.  Bake for 25 to 30 minutes, until zucchini is soft and cheese is browned.  If needed finish under the broiler to brown the tops.



Spicy Plum Chicken – SCD and Paleo

Spicy Plum Chicken Main

Today’s recipe is a good one.  Though, I had a heck of a time taking a good picture of it.  The plums would just not cooperate.  So they’re just sitting there like bumps on a log, or plums on chicken.  But don’t let that dissuade you from trying this one.  It’s awesome!  And really easy, too.  It’s a great replacement for whatever quick weeknight chicken dish you normally make.  Break out of the box and try this one!  The plums are the best part of this dish!

Spicy Plum Chicken 3

Serve this with a nice green salad, cauli rice, cashew couscous, whatever!  This is a pretty spicy dish, hence the name.  Not burn you spicy but you’ll definitely notice it.  If you can’t take the heat or just don’t like it you can reduce the amount of chili paste.  By the same token you can increase the chili paste if you like it hotter.

Also, I’ve said it before and I’ll say it again….if you don’t have a cast iron skillet get one!  No excuses.  You can make this dish in any oven safe skillet.  But cast iron is the best.  I use this one.  I love it and will never be parted from it!

Spicy Plum Chicken 2

A note about the plum wine called for here.  For you folks on the SCD, you can substitute a dry white wine or vermouth if you’re in the early stages of the diet.  For you folks doing the Paleo thing you can increase the chicken broth to 1 full cup and add 2 tablespoons of apple cider vinegar.  Both of the options taste great.  You just won’t get that extra plummy boost that comes from using the plum wine.

Do you guys have a favorite quick chicken dish?  Leave me a comment and tell me about it!


Spicy Plum Chicken

Adapted from Cooking Light
Serves 4


  • 1/3 cup minced shallots
  • 2 teaspoons fresh ginger, peeled and grated
  • 1/2 cup plum wine
  • 3/4 cup low-sodium chicken broth (homemade is great)
  • 1 teaspoon Sambal Oelek
  • 1 teaspoon Chinese Mustard
  • 1/2 cup dried plums (about 10), cut in half
  • 4 boneless, skinless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • olive oil


  1. Preheat your oven to 425 degrees.
  2. Heat a medium saucepan on medium-high heat.  Add 1 teaspoon of olive oil to the pan.  Add the shallots and ginger and saute until just softened.  Add the plum wine bringing it to a boil.  Add the broth, chili paste, and mustard.  Bring to a boil and cook until the liquid is reduced to about 3/4 cup.  Add the plums and remove the sauce from the heat.
  3. Heat 2 teaspoons olive oil in a 12-inch ovenproof skillet over medium-high heat.  Sprinkle each chicken breast half with salt and pepper.  Add the chicken to the pan and cook on the first side until golden brown, about 4 minutes.  Flip the chicken and pour the sauce mixture over the the top.  Bake the chicken in the skillet for about 5 minutes or until done.  Chicken should read 160-165 degrees on an instant read thermometer.  Remove from the oven and let the chicken rest for 5 minutes.


Disclosure:  This post contains affiliate links.  If you purchase the products linked from this page I will receive a small commission on that purchase.  This does not affect your purchase price.  I do not link to, or recommend, products that I do not personally use and approve.

Chinese Beef Stir-Fry – SCD and Paleo

Chinese Beef Stir-Fry Main

This is a good one.  So, so good!  Literally, one of our favorites that we make all the time.  It’s adapted from a marvelous cast iron skillet cookbook that B and I love.  We got it right after we bought our first ever cast iron skillet.  And we’ve never looked back.  Seriously, get yourself a cast iron skillet.  You NEED one!

I know what you’re thinking…”This is a stir-fry!  Shouldn’t you make it in a wok?”.  Well, you absolutely could.  But we started making this in the skillet per the recipe (and before we owned a wok), and so we still do it that way.  But if it ain’t broke don’t fix it!

Chinese Beef Stir-Fry 3

So, the recipe….skirt steak, veggies, OJ, chinese five spice powder, what’s not to love about this?  You can serve it over cauli-rice, shredded lettuce, cashew couscous, or maybe even cooled rice (if you’re trying that whole resistant starch thing).  You can use any veggies you like here but I’ve written this to include the ones we like most.

Some things to note:

  • Cook the steak in batches, 2-3 of them.  Seriously.  As the beef cooks it will release a bit of moisture (and sometimes a lot of moisture).  If you crowd the pan when this happens the meat will steam and not sear.  Not the end of the world but it will have an effect on the texture.
  • This recipe calls for arrowroot powder.  This is a paleo ingredient and not SCD legal.  If you’re SCD omit this ingredient.  You will need to cook the dish slightly longer to reduce the sauce.  Only a minute or two more.
  • Cut the meat and veg roughly the same size.  This will make it both easier to eat and it will cook more evenly.

So on to the recipe!  If you try this one please leave a comment and let me know how you liked it.


Chinese Beef Stir-Fry

Serves 4


  • 5 tablespoons Coconut Aminos
  • 5 tablespoons orange juice
  • 2 cloves garlic, grated
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons fresh ginger, peeled and grated
  • 2 teaspoons Chinese Five-Spice Powder
  • 1 teaspoon arrowroot powder (omit for SCD)
  • 3 tablespoons honey
  • 2 teaspoons sesame oil
  • 1 pound skirt steak
  • 2 tablespoons coconut oil (or oil of choice for cooking)
  • 1 red bell pepper, seeded and cut into 1/2 inch strips
  • 1/2 onion, cut into 1/4 inch crescents
  • 4 ounces sugar snap peas, cut in half


  1. Prepare the sauce by combining the first 9 ingredients (coconut aminos through the sesame oil) and set aside.
  2. Cut the skirt steak with the grain into 2 inch wide strips.  Then cut each strip against the grain into 1/2 inch thick strips.
  3. Heat the oil in a 12-inch cast iron skillet (or wok) over medium-high heat.  Add the steak in batches leaving each batch undisturbed for one minute to allow it to sear before stir-frying it.  Remove each cooked batch from the skillet until the final batch is complete and then add all of the beef back to the skillet.
  4. Add the pepper, onion, and peas to the skillet and stir-fry until tender.  Add the sauce mixture to the skillet and stir-fry until the sauce has bubbled and reached a glossy consistency.  Serve immediately.



Disclosure:  This post contains affiliate links.  If you purchase the products linked from this page I will receive a small commission on that purchase.  This does not affect your purchase price.  I do not link to, or recommend, products that I do not personally use and approve.

Chicken with Oranges and Thyme – SCD and Paleo

Chicken with Oranges and Thyme

I’ve got a good one for you today.  Simple, fast, tasty, adaptable…  You name the adjective.  This is a great option when you’re just looking for something to have for dinner.  Everybody loves a chicken drummie!  And this recipe can be easily doubled if you’re feeding a crowd.

Chicken with Oranges 2

You can make this in an oven or on a grill.  On a float or on a boat!  Okay maybe not.  But it can be grilled, too.  Even though the recipe is written for the oven.  If you do grill them, be cautious that the little citrus pieces don’t fall out.  They’re the best part!  A little sweet, a little bitter!

When I said before that the recipe was adaptable, I meant it.  The recipe calls for oranges and thyme.  But you could make this with any kind of citrus and any kind of herb that floats your boat.  Lemon and rosemary would be good.  You could do lime and thyme, grapefruit and sage.  Seriously, whatever you like.  And if you don’t want to use the citrus at all the base seasonings here still make darn good drummies!

Chicken with Oranges 3

Anyway, I’ll get on to the good stuff now.  If you try these let me know what combo you used and how they turned out for you!


Citrus Chicken Drumsticks

Serves 4


  • 5 tablespoons olive oil
  • 6 tablespoons fresh thyme, chopped
  • 1 tablespoon kosher salt
  • 2 teaspoons red pepper flakes, or more to taste
  • 3/4 teaspoon freshly ground black pepper
  • 10 -12 chicken drumsticks
  • 1/2 orange, sliced very thin and cut into half-moons
  • 1 tablespoon unsalted butter


  1. Preheat the oven to 450 degrees.
  2. In a large bowl, combine 1/4 cup of the oil, the thyme, salt, red pepper flakes, and the pepper.  Add the chicken to the bowl and toss with your hands to thoroughly coat them.  Gently loosen the skin of each drumstick and place a slice of orange underneath the skin.
  3. Place a large cast iron skillet over medium-high heat and add the remaining tablespoon of olive oil along with the butter.  Once the butter has foamed add the chicken pieces, a few at a time, browning both sides until golden brown and crispy.  Place the browned chicken into a 9×13 inch baking dish.
  4. Add the pan to the oven on the middle rack and roast until the chicken is done, 20 to 25 minutes.  The meat should register 165 degrees on an instant read thermometer.  Remove from the oven and let the chicken rest for 5 minutes before serving.


Bourbon-Glazed Carrots and a New Website!

Bourbon Glazed Carrots Main

Hi Everyone!  We’re back to our regularly scheduled programming after the Primal Life Kit sale.  I hope that all of you took full advantage of that awesome deal.  But if you didn’t, no fear!  A new bundle of goodies will be available next year.  Now on to the big news!

If you’re reading this now, you’re on our new website!  Welcome!  I’m so pleased to finally have this space up and running.  While it is, very much, still a work in progress it’s the new home for The Crazy Spork.  I hope you love it as much as I do.  Over the next few days I’ll be moving the older content from the old Blogspot site to this one.  So your favorite posts will all be moved here soon.  In the meantime you can still reference any of your old links on the Blogspot site.  I’d love to hear what you all think of the new look and feel of this page.  So feel free to leave a comment below.

Bourbon Glazed Carrots 2

Now that we have all of the formalities out of the way I have a reward for you.  A recipe.  These Bourbon Glazed Carrots are one of our go-to side dishes in the spring when the carrots are so abundant and wonderful.  Due to the bourbon, this recipe is not technically Paleo.  But it is SCD Legal!  And if you’re Paleo and occasionally indulge in spirits I hope you’ll give this one a try.

A note on cooking with alcohol: Remove the pan from the heat prior to adding the alcohol to avoid any unfortunate flare ups.  Safety first, people!

Bourbon Glazed Carrots 3

On to the recipe!


Bourbon Glazed Carrots – SCD Legal


  • 1/2 stick Butter
  • 1 pound Carrots, peeled and cut into discs
  • 1/4 cup Bourbon
  • 1/4 + 2 tablespoons, Honey
  • salt and pepper to taste


  1. Melt 1 tablespoon of the butter in a large skillet over medium high heat.  Add the carrots and cook them until lightly browned in spots, about 2 minutes.  Remove the carrots from the skillet.
  2. Remove the skillet from the heat and add the bourbon, allowing it to evaporate slightly.  Place the skillet back over medium heat and add the remaining butter.  Once the butter has melted add the honey stirring occasionally.  Once the butter and honey have combined add the carrots.  Cover the skillet and cook for 5-7 minutes until carrots are mostly tender.
  3. Remove the lid from the skillet, add the salt and pepper.  Cook the carrots until the honey and butter have formed a glaze, 3 to 5 more minutes.  Serve immediately.

Get Well Fed 2 in the Primal Life Kit!

Hey there, Guys!  I’m back again today with a deeper dive on the goodies that you can get in the Primal Life Kit!  The sale only goes for one week.  So if you miss your chance you’ll be bummed.

Get yours here!

As you saw in my post yesterday there’s some really awesome stuff in this year’s kit.  $39 is a steal for all you’re getting.  But I want to focus on the part of kit that has me so excited.  That’s the 35 cookbooks you get in the bundle.  That’s right, I said 35!  And these aren’t just any ol’ cookbooks.  This is some good stuff.

My favorite cookbook in the bundle (aside from the one that features my recipes) is Well Fed 2 by Melissa Joulwan.  I’m a huge fan of the original Well Fed.  I know a lot of you guys are, too.  So if you’ve been looking to get your hands on a copy now is definitely the time.  It’s a pdf version of the book so you can take it with you anywhere.

Some of the recipes included in Well Fed 2 that caught my eye are:

  • Thyme-Braised Short Ribs
  • Taj-Majal Chicken
  • Moo Shu Pork
  • Hoisin Sauce
  • Silky Gingered Zucchini Soup

Do I have your attention?  Are you hungry?

Don’t forget you can get this awesome cookbook as well as 34 others as part of this bundle.  $39 gets all 35 cookbooks plus all the other goodies including an impressive array of discounts.  So go get yours now.  This sale only last one week!


Primal Life Kit is Live! Only $39!

It’s on guys!  The Primal Life Kit is officially on sale!  One week only!  $39 for $1500 worth of products and discounts!

You can get your copy here!

Now that I’m done with the exclamation point overload I can give you some details.  This is truly a great deal on a great bundle of products.  If you’re Paleo, Primal, SCD, or even if you just like health and whole foods, there’s something for you in here.  That includes the cookbook that feature two of my original recipes: Stir-Fried Pork with Cucumbers and Tandoori-Spiced Red Snapper.  Trust me, you really want these cookbooks.

Did I mention that there are 35 cookbooks in this bundle?  35 of them!  Get yours here!

The people at have put together a really exciting opportunity for you! When you purchase the $39 Primal Life Kit, you get 49 ebooks and other online products plus 14 discounts worth over $1500:

  • 35 Paleo and Primal eCookbooks and Informational eBooks ($498 Value)
  • 3 research papers by Dr. Loren Cordain ($15 Value)
  • 1 Online Cooking Club subscription ($39 Value)
  • 3 Fitness Programs ($67 Value)
  • 2 Paleo Challenges ($44 Value)
  • 2 Meal Plans ($69 Value)
  • 2 Online Magazine Subscriptions ($36 Value)
  • 1 Bonus Video about Eating Paleo on the Road
  • 14 Discounts ($757+ Value)

TOTAL VALUE $1500+!!!

These educational and potentially life-changing Primal and Paleo products are being sold at more than 97% off their original retail value for one week only – April 21st through April 28th.

All the ebooks are in pdf format, so you can read them on your computer or the e-reader of your choice. This $39 kit will give you all the tools you need to eat, cook, work out, and live Primally.

That’s it for today, guys!  Go get your copy of this awesome bundle!  I’ll be back with you later this week with some more information and reviews.  But seriously, don’t wait for me!  Get your copy now!

Disclosure:  This post contains affiliate links.  If you purchase the products linked from this page I will receive a small commission on that purchase.  This does not affect your purchase price.  I do not link to, or recommend, products that I do not personally use and approve.


I’m in a Cookbook!

I’ve got some super exciting news for everyone!  I’ll be participating in the first ever Chowstalker Community Cookbook!

I regularly contribute my recipes to their website.  If you’ve never visited the site you should.  Every kind of Paleo recipe you could be looking for is there.  Loads of wonderful bloggers and cooks contribute new recipes everyday.

And now they’re coming out with their very own cookbook and I’m so pleased to have contributed two original recipes to it’s pages!  Stir-Fried Pork with Cucumbers and Crispy Garlic and Tandoori Spiced Red Snapper.  So delicious!

Crazy Spork-Stir-Fried Pork Tenderloin 2

Crazy Spork - Tandoori Snapper 2

You can’t buy it just yet.  But soon.  The book will be included in this year’s Primal Life Kit that will be going on sale next week.  I’ll have more details on that for you in the next few days.  But if you’re unfamiliar with the Primal Life Kit, it’s a bundle of awesome cookbooks, how-tos, eBooks, and discounts that any Paleo or whole foods eater could squeal over!

Some details on this year’s kit:

  • 21 Paleo and Primal Recipe and Meal Planning eBooks ($221 Value)
  • 4 Autoimmune and Inflammation eBooks ($150 Value)
  • 6 Informaional/How-To eBooks ($75 Value)
  • 3 Research Papers by Dr. Loren Cordain ($15 Value)
  • 1 Online Cooking Club Subscriptions ($39 Value)
  • 2 Success Stories eBooks ($21 Value)
  • 2 Kids and Paleo eBooks ($21 Value)
  • 3 Fitness Programs ($67 Value)
  • 2 Paleo Challenges ($44 Value)
  • 2 Online Magazing Subscriptions ($36 Value)
  • 2 Meal Plans ($69 Value)
  • 1 Bonus Video about Eating on the Road
  • 14 Discounts ($757+ Value)

That’s a total of $1500+ Value for only $39.  Seriously, Guys!  This is a great deal!

When is this happening?  The sale starts at midnight on April 21 and runs for exactly one week.  I’ll have some more information on exactly how you can get your hands on this awesome deal very soon.  Just wanted to whet your appetite for what’s coming.

Oh, and to mention that the Chowstalker Cookbook is included in this bundle and it’s the only place you’ll be able to get it for a little while.  But why wait for just one cookbook when you can get 21!

More details soon!  Much love, Everyone!

Classic Brownies – Paleo

Classic Brownies Main

Ladies and Gentlemen. . . may I present the first ever dessert recipe posted to the blog!  And what a way to start!  Brownies!  Can I just say I love these?  I’m a fudgey brownie junky and a cakey brownie appreciator.  These beauties fall squarely in between the two camps.  They’re fudgey and chewy but soft and light.  It’s true love!

Classic Brownies 2

This recipe is based on this glorious recipe from Elana’s Pantry.  She is a genius.  Made as written, her recipe produces a slightly fudgier brownie than these.  So if that’s your thing head on over there and make hers.  You won’t regret it.  Her original also uses Stevia.  So if you prefer that to the honey that I use here then hers is definitely the way to go.

Still here?  Excellent.  So why would you want to make mine if Elana’s are so awesome?  For starters, just look at ’em!  They’re luscious!  Melting the chocolate before adding it to the batter really intensifies the flavor.  So you get that full burst of chocolate with every bite!  And the honey dates give them that moistness that I love.  They’re so good with a big glass of the milk you prefer.  Or even with a cup of coffee for breakfast.  Not that I’ve done that.  Much.

Classic Brownies 3

These are truly great brownies.  They taste exactly like the “real” thing with the perfect texture.  Not bad for the very first dessert recipe here on the blog, eh?

If you make these beauties please stop by and leave me a comment about how they turned out for you.

Classic Brownies – Paleo

Adapted from Elana’s Pantry

Makes 12 Brownies


  • 1 cup almond flour (I like
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 4 ounces baking chocolate – unsweetened 100% cacao (I like Ghirardelli)
  • 2/3 cup honey dates, pitted and lightly packed
  • 5 tablespoons honey
  • 3 eggs
  • 1/2 coconut oil (or grapeseed)
  • 1/2 teaspoon vanilla


  1. Preheat the oven to 350.  Grease a 7 x 11 inch pan thoroughly with coconut oil.
  2. In a double boiler over lightly simmering water melt the chocolate, honey, and coconut oil together until the mixture is smooth.  The mixture will be very thin.  Set aside to cool slightly.
  3. Pulse the almond flour, salt, and baking soda in a food process until combined.
  4. Add the dates to the food processor and pulse until the dates are almost fully incorporated – the mixture should be the texture of coarse sand.
  5. Add the eggs and pulse until the mixture is mostly smooth.
  6. Add the melted chocolate mixture and pulse until the mixture is totally smooth.
  7. Pour the batter into the prepared pan.  Smooth the top.  The batter will be thick.
  8. Bake on the middle rack for 25-30 minutes, rotating the pan halfway through the baking time.  The brownies are done with a toothpick inserted in the center comes out with only a few moist crumbs.
  9. Cool completely before slicing and serving.


Disclosure:  This post contains affiliate links.  If you purchase the products linked from this page I will receive a small commission on that purchase.  This does not affect your purchase price.  I do not link to, or recommend, products that I do not personally use and approve.





Chicken Diavola – SCD and Paleo

Chicken Diavola Main

Mmmm!  This is some good chicken!  Spicy with a crispy skin and moist meat.  This is a great meal for when you’ve got a bit more time to invest in a meal.  I wouldn’t recommend this one for a weeknight but it’s definitely worth the extra time it takes to pull this one together.

Why does this one take so much time?  Mostly, because it needs to be brined.  But just for 2 hours.  So not really long enough to leave it while you go to work or overnight.  You could certainly skip that step and speed things along but the brining really helps keep the meat moist.  And with the cooking method here, you really do need that.  Also, this does require that you make the oil that is used to coat and flavor the chicken.  It’s not hard, just an extra step.

Chicken Diavola 3

Full disclosure here, this is a recipe that I first saw on America’s Test Kitchen.  I have adapted the recipe to illustrate how I prepare and cook this dish.  But if you were so inclined you could check the recipe out on their website and do it their way.

Chicken Diavola 2

Use a cast iron skillet for this dish.  A non-stick skillet, even an oven safe one, won’t cut it here.  You need the cast iron to get that incredible crispy skin.  Heat management is also really important.  Cast iron skillets retain heat beautifully, but that means it’s also really easy to overcook this baby in the first stages.  Nobody wants that!  So watch your heat!

Speaking of heat, the level of spice here can be adjusted to your taste.  As written here this chicken has a bit of heat but not too much for folks who don’t like spicy.  So if you want more heat add more crushed red pepper, or you could even consider using fresh chilis.

Chicken Diavola 4

I could seriously look at this chicken all day!  It’s so gorgeous!  But on to the recipe.  If you try this one leave me a comment and let me know how it turned out.

Chicken Diavola

Adapted from Cook’s Illustrated

Serves 4


For the Brine

  • 1 whole chicken (3-4 pounds is ideal), butterflied
  • 2 heads garlic
  • 3 bay leaves, crumbled
  • 1/2 cup salt

For the Garlic Pepper Oil

  • 4 cloves garlic, grated or minced
  • 2 teaspoons ground black pepper
  • 2 teaspoons crushed red pepper flakes
  • 1/4 cup olive oil


  1. Brine the Chicken:  Place the heads of garlic, bay leaves, and salt in a small zipper lock bag.  Press out the air and seal the bag.  Pound the mixture with a rubber mallet until the heads of garlic are thoroughly crushed.  Transfer this mixture to a gallon-sized zipper lock bag and fill with 2 quarts of cold water.  Seal the bag and shake it until most of the salt has dissolved.  Open the bag and carefully add the butterflied chicken.  Reseal the bag and refrigerate for 2 hours.
  2. Make the Garlic Oil:  While the chicken is brining, add the grated garlic, black pepper, red pepper flakes, and olive oil to a small saucepan or skillet.  Heat the mixture over medium heat until the garlic has become fragrant and started to sizzle.  About 3 minutes.  Remove the pan from the heat and allow the mixture to cool to room temperature.
  3. Cook the Chicken:  Take the chicken out of the brine and pat it thoroughly dry with paper towels.  Using your fingers, loosen the skin on the breasts, legs, and thighs.  Rub 2 tablespoons of the oil mixture under the skin.
  4. Preheat your oven to 450.  Add 1 teaspoon of olive oil to a 12-inch cast iron skillet and heat the pan over medium-high heat until just beginning to smoke.  Add the chicken to the pan, skin side down, and reduce the heat to medium.  Place a dutch oven, or other weight, onto the chicken and cook it until evenly browned and crispy.  Monitor your heat closely, this should take about 20 minutes.  Lower your heat if necessary.  Check the chicken every 5 minutes to monitor it’s progress.
  5. Remove the dutch oven from the chicken and flip the chicken over.  Brush the remaining garlic-pepper oil over the top of the chicken.  Place the pan in the oven and continue to cook until the chicken is done, registering 160 degrees in the thickest part of the thigh.
  6. Remove from the oven and allow to rest for 10 minutes before serving.