I roasted a couple of chicken thighs in my 8" cast iron skillet to see how it would work. Since the skillet needs to be quite off-center to accommodate the handle, I thought the cooking might be very uneven but this was not the case. This should be helpful in the future if I want to use the drippings from Cuisi-roasted meat or bird to make a pan sauce.
2 thighs, glazed with lemon-rosemary marmalade, whole grain mustard and a little caramelized onion a la Nigel Slater:
In to the oven (the very, very dirty oven... I should probably turn that light on more often 
) on steam-bake @ 425 deg F for 30 min:
I turned the pan once, at the halfway point. I forgot to take a picture when they came out but it seemed like there was sufficient circulation to avoid hot spots along the edges.
You can see one on my plate, over here in the Dinner thread.
Of course, I should have roasted the thighs nekkid for ultimate crispy skin, poured out the fat and added the marmalade and mustard to the pan drippings with a little wine or something to make a pan sauce in that skillet on the stove but I was wasn't thinking beyond the cooking step. At least I know I have the tools and next time....
Edited to add that after I finished posting, I went ahead and deglazed the pan with a little orange juice and white wine and it did indeed make a nice pan sauce.
