Crispy Skillet Roast Chicken – Delishar

Two days ago, I posted a recipe of One Pot Spinach and Tomato Pasta on my cooking blog. I served that together with this super easy crispy skin chicken. When I said easy, I mean really easy. It only requires 4 ingredients. Salt, pepper, butter, and chicken (duh!).

When I took the chicken out of the oven, it got the husband very excited. Well, to be honest, it got be excited too! The hardest part of this recipe is the waiting time. Not waiting for it to be cooked, but waiting for the chicken to rest so that it’s juices distributes evenly. Searing the chicken skin keeps the chicken moist while it continue to cook in the oven. I regretted not taking a picture of the chicken when I carved into it. But if you make it, you’d understand why. We were way too excited (and hungry) for another picture. 


Wash up was so easy, all thanks to my 26 cm Le Creuset Skillet. Psst, Le Creuset is currently having some awesome promotions on their cookware! Because everything was done in the skillet, from searing the chicken, to roasting, and even serving. I only had that very few things to clean up that evening. 

The whole family thoroughly enjoyed our dinner that night. Efficient cooking and lesser dishes to wash, means that I get to spend more quality time with the husband and girls! We cuddled up on the couch for a little TV time that evening before retiring for the night. Every night should be so simple, blissful, and blessed! Surrounded by love ones, and good food. It is the simple pleasures like this that makes me smile. Do you feel the same too? 

Skillet Roast Chicken Process

Skillet Crispy Roast Chicken


  • 1.6 kg whole chicken cleaned
  • 1/4 cup melted butter
  • Salt and black pepper to taste
  • Preheat oven to 190C

  • Rinse and pat dry chicken with kitchen towel.

  • Brush on melted butter all over the chicken.

  • Liberally season with salt and pepper.

  • Heat pan on medium to medium high, then brush on remaining butter to grease pan.

  • Sear chicken on all sides, about 3-4 minutes each side.

  • Place chicken, breast side up on skillet.

  • Bake for 1 hour to 1 hour 10 minutes or until juices runs clear. (Mine was done at 1 hour)

  • To be safe, the thickest part of the thigh should reads 74C when probed with an instant read thermometer.

  • Allow to rest for 15 minutes, tented with foil before carving.

Truss the chicken if you prefer. 🙂

Skillet Roast Chicken

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Breakfast Skillet – Delishar | Singapore Cooking, Recipe, and Lifestyle Blog

A good breakfast means a good start to the day, and with a breakfast so colourful, it is hard to not start the day with a smile on your face. This recipe is a great way for using up left over bits and ends of vegetables that’s sitting in your fridge after a week of cooking.

I used my trusty 26cm Le Creuset Cast Iron Skillet to make this gorgeous one pan breakfast. Simply because I can utilize the stovetop to oven cooking without having to wash another pan. Because cast iron retains and distribute heat so well, I can assure that my vegetables will have even browning and lovely crusting as it cooks itself in the skillet.

The cheese acts as a nest to contain the eggs in the middle of the pan. As the cheese hits the hot vegetables, it starts to melt and forms a gooey cheese nest to herd the eggs together. This prevents the egg whites from making it’s way through the little cracks between the vegetable, and going all over the place. Plus, who wouldn’t like gooey baked cheese?!

3 breakfast skillet

In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! Stand a chance to win the bundle that includes:

  • 1 Skillet 26cm in Dijon Yellow
  • 1 Spatula medium in Caribbean Blue 
  • 1 Silicone handle sleeve in Caribbean Blue
  • 1 Bowl in Dijon Yellow
  • 1 Bowl in Caribbean Blue

To take part in this giveaway, simply complete the rafflecopter at the end of the post.  

This recipe will be the perfect recipe for you to make in your spanking new 26 cm Le Creuset Skillet! Here are more recipes that were made using the Le Creuset Cast Iron Skillet:

This giveaway is made possible by the good people at Le Creuset.

Breakfast skillet process

Breakfast Skillet


  • 2 russet potatoes washed and diced
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 1/2 a large zucchini diced
  • 1/2 red pepper diced
  • 100 g slice white button mushroom
  • 4-5 strips of bacon sliced to 1/2 inch pieces
  • 1/2 cup shredded cheddar cheese
  • 4 eggs
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Chopped parsley to garnish
  • Preheat oven to 200C/400F.

  • In a cold pan, add bacon.

  • Allow bacon to cook on medium (if using cast iron) to medium high heat.

  • When fat rendered, and bacon is crispy, fish it out and set aside.

  • Add olive oil, and potatoes.

  • Allow to cook undisturbed for 3 minutes or until underside is golden.

  • Saute and allow to cook for another 2-3 minutes.

  • Add onion, and garlic, then saute for a minute.

  • Add mushrooms, zucchini, and red pepper, then saute for 1-2 minute.

  • Remove from heat, and make a shallow indentation in the middle of the pan.

  • Top with cheese, then crack eggs on top off cheese.

  • Bake for 8 minutes.

  • Crumble crispy bacon on top, and garnish with chopped parsley.

  • Serve immediately.

7 breakfast skillet

To take part in this giveaway, simply complete the rafflecopter below!

a Rafflecopter giveaway

This giveaway ends on Tuesday, September 22, 2015 at 12:00 a.m. Singapore time (GMT+8).  Giveaway bundle includes: Skillet 26cm in Dijon yellow x 1, Spatula medium in Caribbean x 1, Silicone handle sleeve in Caribbean x 1, Bowl in Dijon x 1, Bowl in Caribbean x 1. The winner will be selected by and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. The winner will need to self-collect the prize at Le Creuset’s office;  therefore, it is open to Singapore entrants only.

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Skillet Seafood Paella – Delishar

We took the girls prawning one weekend, and the girls had so much fun that day! They were so excited to catch their first prawn, but it was mummy to the rescue when it comes removing the hooks. We caught a good amount of prawns that day, which I froze when we got home. Just before we left, the owner of the place handed me a bag of what I thought was prawns. But when I got home, and was cleaning up the shell fish, I realised that she handed me a bag of crayfish instead! 

That same week, The Alaska Guys passed me some of their Alaskan Pollock to try out. So that week, I made this seafood  skillet paella for the family. Threw in a couple of bay scallops to the mix to make it a little more wholesome. Instead of using chicken stock, I used the shells of the prawns and crayfish to make my own seafood stock.


The family loved the paella, especially my youngest daughter who absolutely loves eating prawn. The sweet seafood stock gave the whole dish it’s lift, and the saffron and paprika gave it the rich colour and deepens the flavour of the dish. A little spritz of lime before serving gives the hearty dish a lift of freshness. I simply love the all in one skillet meal, which means less clean up for me! 🙂 


Skillet Seafood Paella


Serves 4-6

  • 2 cups aborio rice
  • 4 cups seafood stock
  • 2 fish fillets about 500g cut into chunks (I used Alaskan Pollock)
  • 12-16 bay scallops
  • 15-20 prawns head & shells removed for stock (I used a mix of prawns and crayfish)
  • 150 g French beans cut into 2 inch length
  • 1 tsp + 1/2 tsp paprika
  • Pinch of saffron
  • 1 can chopped tomatoes 411g
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 3 tbsp butter
  • Salt and pepper to taste
  • Lime wedges to serve
  • Chopped cilantro to garnish

Seafood stock

  • 4.5 cups water
  • Head and shells of prawn/crayfish
  • Ends of onions and garlic optional
  • Salt to taste


  • Season both sides of fish fillets with salt, pepper, and 1/2 tsp paprika.

  • Set aside for use later.

  • Melt 3 tbsp butter in skillet.

  • Sauté onion and garlic until soft and translucent.

  • Add rice, paprika, and saffron, then sauté for 2 minutes.

  • Pour in diced tomatoes and French beans.

  • Add in stock, stir, and bring to boil.

  • Season with salt and pepper, then lower heat to a low simmer.

  • Cover and cook on low heat for 20 minutes.

  • Uncover, spread prawns, bay scallops, and fish fillets on top of the rice, pressing it down slightly.

  • Cover and cook for 10-15 minutes, or until seafood is cooked through.

  • Serve with lime wedges and garnish with chopped cilantro.

You can replace seafood stock with ready made chicken stock.

Skillet Seafood Paella 4

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One Pan Cajun Shrimp & Sausage Skillet (Keto, Whole 30, Paleo) – Delishar

When the weekend rolls in, I used to be a little conflicted with wanting to stock up my fridge with fresh ingredients and using up whatever is left in my fridge. I can be quite challenging at times especially when there are changes in plans which can result in a fridge with more or fewer scraps and pieces of produce to work with. 


Slowly, I grew to like ‘clear out weekends’. It allowed me to think on my feet and be creative with leftovers in my fridge. The purge and emptied fridge make the stocking up experience all the more enjoyable. Oh, the little things in life that make me so happy.

While I was digging through my fridge over a weekend, a popular video recipe that I saw on FB immediately came to mind. Inspired by that, I made my version of Shrimp and Sausage Cajun Skillet. This recipe is extremely easy to put together, takes no time at all to cook, and works well with whatever vegetables you have in your fridge. Swap out the sausages for chicken, I’m sure it’ll turn out great too!

One Pan Cajun Skillet (Keto, Whole 30, Paleo)

  • 10 large shrimp peeled & deveined
  • 2 compliant sausages sliced
  • 1 medium sized zucchini sliced
  • 1/2 red bell pepper diced
  • 1/2 yellow pepper diced
  • 1/4 yellow onion sliced
  • 1 clove garlic minced
  • 2 tbsp olive oil
  • 2 tbsp Cajun Seasoning
  • Salt and black pepper to taste
  • Lemon slices
  • Parsley chopped to garnish
  • In a bowl add the shrimp, and toss with 1 tsp of cajun seasonsing.

  • Heat oil in a large skillet on medium high.

  • Cook zucchini, and set aside.

  • In the same pan, add onion, peppers, and sausages to cook for 3-5 minutes.

  • Then add garlic, shrimp, zucchini, and seasonings.

  • Cook until shrimp is cooked through.

  • Remove from heat, spritz in a little lemon juice and toss.

  • Garnish with fresh parsley and serve immediately.

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