So I have loved experimenting with this cast iron skillet series the recipes are starting to flow. this one is super simple but comes out so delicious!! The chicken was perfect, juicy yet just a bit of crisp on the outer edge. The veggies were to die for. those carrots came out better then any carrots I’ve ever made before. so let’s get into the how-to.
Chicken and Roasted Veggies
1 piece of Chicken for each serving
a handful of carrots for each guest
a little more than half a potato quartered
a bit of EVOO
paprika to season
sea salt to season
1. Grease the skillet with the oil to keep the food from sticking. Heat oven to 400.
2. Lay down the chicken and season with paprika (told ya’ll I’m becoming obsessed!), and salt to taste.
3. Next sprinkle the leeks, potatoes, and carrots around the chicken.
4. Place skillet in oven for about 30minutes or until potatoes are cooked through, and the chicken doesn’t have any pink in the center.
5. Serve and Enjoy!!
I love the cast iron skillet! I can cook on the stove I can cook in the oven. it is so versatile and handy. Plus it heats evenly, even on an electric burner. Which is great for getting food cooked all at the same time.
See y’all later!