Cast-Iron Skillet Chicken and Vegetables Dinner

Instead of deep-frying chicken as his family did growing up, Marrekus and Krysten Wilkes sear it with Southern spices and add veggies for a one-pot meal. As a shortcut instead of the dry seasonings for the chicken, the Wilkes like to use 2 tablespoons of their “Soul Dust” seasoning, available on their Cooks with Soul website. Note that if you don’t have a 12-inch cast-iron skillet you can use another heavy ovenproof frying pan this size, but you may need additional oil. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of Cooks with Soul.

Author: OnlineCook

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time: 55 minutes

Total Time: 55 minutes

Servings: 6 Servings

Calories: 549 kcal per serving

Ingredients

2 pounds - russet potatoes
1 tbsp - kosher salt
¾ tbsp - garlic powder
1 ½ teaspoons - black pepper
2 pounds - chicken thighs
3 tablespoons - grapeseed oil
1 lb - baby carrots
3 cloves - garlic
1 tbsp - dried oregano
fresh parsley

Instructions

Preheat oven to 400°. Scrub potatoes (no need to peel) and cut into 1-inch cubes.
Combine salt, granulated garlic, and black pepper in a medium bowl. Add chicken and turn to coat.
Set a 12-inch cast-iron skillet over medium-high heat and add grapeseed oil; heat until oil starts to shimmer and smoke a little, 2 to 5 minutes.
Add chicken to hot oil, skin-side down. Sear chicken until the skin is golden brown, about 5 minutes. (If seasonings start to get dark, reduce heat a bit.) Flip and continue cooking until chicken is browned on the second side, a few minutes longer. Using tongs, transfer chicken from skillet to a sheet pan or plate and set aside.
Add cubed potatoes to skillet and cook, stirring occasionally, until light golden brown, 10-12 minutes. Transfer to the medium bowl. Add carrots to skillet and cook until they begin to caramelize in spots, stirring frequently, about 5 minutes.
Stir minced garlic and oregano into carrots and remove skillet from heat. Stir in potatoes. Return chicken to skillet, placing it on top of vegetables, skin-side up, and pouring any juices into the pan.
Place skillet in preheated oven and roast until the temperature of the chicken in the thickest part reaches at least 165° on a thermometer and vegetables are tender when pierced, 15-20 minutes. Carefully remove skillet from oven. Scatter parsley over chicken and serve.

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