Cast-Iron Skillet Chicken and Vegetables Dinner

• 2 pound - russet potatoes
• 1 Tbsp - kosher salt
• 1 Tbsp - granulated garlic
• 1 ½ teaspoon - black pepper
• 2 pound - chicken thighs
• 3 Tbsps - grapeseed oil
• 1 Pound - baby carrots
• 3 cloves - garlic
• 1 Tbsp - dried oregano
• ⅛  - fresh parsley

Instructions

1. Preheat oven to 400°. Scrub potatoes (no need to peel) and cut into 1-inch cubes.
2. Combine salt, granulated garlic, and black pepper in a medium bowl. Add chicken and turn to coat.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.