Skillet Chicken With Roasted Carrots


Skillet Roast Chicken | Delish

Video taken from the channel: Delish


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Creamy Garlic Butter Chicken and Potatoes Recipe Easy Chicken and Potatoes Recipe

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One Pan Roasted Chicken and Potatoes Recipe

Video taken from the channel: The Cooking Foodie

Place a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes or until golden brown.

Turn and cook 2 minutes. Remove chicken from pan. Place carrots and potatoes, cut side down, in pan; sprinkle with thyme. Place pan in oven; bake for 10 minutes. Preheat oven to 425°F.

Place a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Add chicken to pan; cook 5 minutes or until golden brown. Turn and cook 2 minutes. Remove chicken from pan.

Place carrots and potatoes, cut side down, in pan; sprinkle with thyme. Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side.

Remove chicken from the skillet and keep warm. Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Place carrots, onion and garlic in a large bowl; toss with half of softened butter. Season with additional salt and pepper. Fill chicken cavity with reserved lemon halves.

Rub. First, we season bone-in, skin-on chicken breasts under the skin with salt. We place them skin side down in a cold skillet and then turn on the heat to slowly render and brown the skin without overc.

Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined. Place chicken thighs over vegetables, cover, and cook until carrots are tender and chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. Return the chicken breasts and bacon to the skillet and add the carrots and potatoes as well. Place the chicken in the oven for 40 minutes or until the chicken is cooked through.

If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!Pre-heat the oven to 400 degrees F (200 C) with a 12 inch cast iron skillet inside. Click for a 12 inch cast iron skillet. Cut the onion into quarters.

Place the potatoes, carrots, and onions in a bowl with 1 tablespoon of the olive oil. Preheat oven to 425°. Heat a large dry skillet, preferably cast iron, over medium-low. Pat 6 chicken thighs dry with paper towels and season all over with salt.

Rub only skin side of thighs with 1.

List of related literature:

Sear the chicken, skin side down, placing a heavy pan or aluminum-foil-covered brick on top to hold it firmly in the pan.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Put vegetable oil in a large skillet over high heat; when it’s almost smoking, add about a pound of cut-up boneless chicken and sear without disturbing for about a minute; stir and cook for another minute.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

WHY THIS RECIPE WORKS For this version of classic roast chicken and vegetables, we knew we could use our cast-iron skillet to get a great seared crust on the chicken, but could we cook the vegetables in synckand not dry out the chicken?

“Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All” by Cook's Country
from Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All
by Cook’s Country
America’s Test Kitchen, 2016

In this recipe, the blast of heat at the outset renders fat and crisps up the skin before the operation—skillet and all—is moved to the oven, where you can cook the chicken as long as necessary without the risk of splattering or scorching.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

Sprinkle it all over with salt and pepper and arrange the chicken, skin side up, in a single layer on the pan.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

TOSS the chicken, carrots, and shallots with 1 tablespoon of the oil and ½ teaspoon each salt and pepper.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Heat the oven to 325°F/160°C. To cook the chicken, heat the vegetable oil in a sauté pan or flameproof casserole over medium heat.

“The Country Cooking of France” by Anne Willan, France Ruffenach
from The Country Cooking of France
by Anne Willan, France Ruffenach
Chronicle Books LLC, 2012

Pour remaining 1 tablespoon oil into a large cast-iron skillet; place chicken, breast side up, in skillet.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Return the skillet to the heat, add another tablespoon of oil, and brown the chicken on all sides, seasoning it with salt and pepper as it cooks.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Preheat oven to 400°F. In same skillet, cook ground chicken, black pepper, thyme, and remaining /2 teaspoon salt over high heat, stirring occasionally, until chicken is lightly browned and any liquid in skillet has evaporated, 7 to 10 minutes.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • You are so cute! I love how you take so much pride in your cast iron pieces and show them off at the dinner table with the candles. I love the mesh of comfort food/cast iron with classy presentationit shows pride in your work and equipment. Very nice!

  • Nice Video, but you are poisoning yourself and your family
    by using the Aluminum Foil in contact with the food!
    If you continue doing it, soon all of you will get Alzheimer or other Al Poisoning Problems!
    Poisoning with Al is the main reason that we use Cast Iron instead of Aluminum for cooking!
    Otherwise, Heat Transfer of Aluminum is more than 3x Times Higher than the Cast Iron!

  • he said “put the skin in, chicken side down” lolz. that shiz looks amazing though. just got my first cast iron skillet so maybe i’ll try this recipe myself. What was the oven temp?

  • Wow! Made this three times. A favourite for the kids. Who would have thought but do not forget the spinach. It really adds to the recipe.

  • Oh, dear Lord, that looked amazing. Thank you so much for sharing your talents with us. I cannot wait to try that. This is the first time that I have ever watched one of your videos. I am a new subscriber.

  • I tried it for our dinner tonight. It turned out to be soooo good. Thanks for the recipe and video. This is what I’ve been waiting for.

  • Your creamy garlic butter chicken looks amazing. You were pleasant to listen to unlike some people talk too much which can be annoying.
    You were right on point and very informative. Can’t wait to try your recipe.
    Thank you. Great work.

  • Words can’t describe how beautiful that looks… Don’t worry about the smell vision, those of us who cook a lot know exactly how that smells.

  • I will do this same recipe tomorrow but with pork chops instead. Already marinated overnight for better taste and I’ll put lemon slices on top before baking. Hope it turns out yummy! Gotta cook for my boyfriend’s family

  • Hii.Today i have make the butter garlic chicken it was sooo sooo kids has just loved it.and also i have guest at everybody has like it.thnxss for the recipe mam

  • I should be arrested for what I’ve done to chicken!������ where would I be without you??? At 64, I’m un-learning and re-learning! Jewish apropos statementOY VEY! Love you guys!

  • Why not just give each guest their own skillet and eat right out of them? It would be so incredibly appetizing! You don’t need plates at all.

  • That looks delicious, but the purple in the thighs skeeves me out. My wife complains that I like to cook chicken thighs to death, and I guess she is right.

  • I’m all of a sudden…HUNGRY! Looks incredible and I’m sure it is. I have quite a collection of older Cast Iron Skillets; mainly Wagner and Griswold with a BSR and actually an older 1950’s Lodge but I admit….I’m jealous of your Griswold display. AWESOME! New Subscriber here.

  • Hi Claudia. I made this fabulous recipe. OMG. It was amazing. I wanted more sauce so I doubled the sauce recipe and poured it over my chicken. I think next time I will add 2-4 more potatoes as they were so good. Thank you for sharing and I look forward to cooking more of your recipes.

  • I really enjoy these shows; Julia and Bridget are great. I hate to be cynical, but as soon as I see a chicken go into a very hot oven, I can’t help thinking that the oven will need a complete cleaning afterwards. The fat just splatters everywhere.

  • Nice procedure. I’d go without the brining because I don’t like the way brine changes the flavor and texture of the meat, making it taste processed. ATK should state up front that brining has this effect.

  • This recipe has become our go to dinner on weekends. I use the chicken drumsticks and add cayenne pepper for extra heat. Turns out amazing each time. Brilliant recipe. Wish I could post a picture here

  • The best thing about roasting a whole chicken is that you can pick meat off the carcass and then use the carcass to make broth for soup.

  • Do you always cook for 6. That is a lot of food. Wow! If you were single and cooked that much how would you freeze it, and in what type of container or freezer bag for later use?

  • Just made. I sliced deep into chicken for marinade to penetrate. Used red king Edward’s. Took 50 mins + 10 to rest. Served in bed of steamed greens. Great.

  • I tried this as my first cooking other than egg. It’s very delicious. Thank you for the video and instruction.

    Now I consider my self a capable back up chef in the house. Soon to be the main chef of the house. My wife bakes cake.

  • Boy! I found a cook for sure…now I’m going Back to cast iron like my momma. Do you I’ve a video on treating them? Just newly bought and going forward? I’m a new subscriber.

  • I am a beginner at cooking and i would like to know how to make pastrami, sauerkraut, and corned beef from scratch with detailed explanations. I have seen your corned beef video its very good.

  • You couldn’t have prepared this feast anymore perfect. I’ve been a habitual vegetarian for 21 years, however, I’m always interested in various home-cooking chefs and their unique techniques no matter the recipe or ingredients. I have no desire to return to flesh & blood for sustenance, but at least I can vicariously enjoy my long forsaken diet. Bon Appetit!

  • Bought ingredients this morning and will be trying this for tomorrow’s lunch!! �� I’m so excited. ❤️❤️ Although my cousin suggested for me to use potato marbles/baby potatoes.

  • Cooked this tonight. My husband loved it. He said it was amazing. It was a winner. Flavours are wonderful and the sauce was moreish. Will be a regular meal. Great straightforward method. Thanks!!

  • roast chicken is my favorite dish. I like to brine, stick a lemon in the chicken and use loads of veggies as a drain rack. those veggies, overcooked and drenched in fat and flavor, hmmm! too much for other folks maybe, but I am an animal when it comes to this dish.

  • I used to cook this a lot in college because it’s really the cheapest “good” meat dish you can make. The great thing about this dish is that it works with only 3 ingredients: chicken, potatoes, salt. You don’t need oil, the chicken has more than enough fat as it is.

    And you can build from there. Add spices, other vegetables, whatever you have at home. Garlic/Rosemary is a classic, of course. I usually take any ole veggies that i have (carrots, peppers, radishes, celery, you name it) andit ALWAYS ends up great. Maybe because it’s so greasy, who knows.

  • Wow
    Excellent video friend
    Really superb
    Yummy yummy
    Tasty tasty Superb friend

    You have brilliant knowledge
    Makit diffrent diffrent videos
    One fine morning
    This world Find u
    Respect u
    Honour u
    Love u
    Care u
    Support u
    Encourage u
    Secure u
    Trust you
    Protect u
    Behind of you
    This is your power Friend
    Just provit
    Everything is your own
    Success comes your foots
    God bless you friend
    My heartfully wishes to you

    Please Take care of your health
    From Corona
    Stay home only
    Please Stay safe
    Stay happyly
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    Stay lovely
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    Stay smiley always

    You have golden life
    Don’t miss Friend

    This world expecting lot of videos from you Friend
    Please friends
    Cute princess

  • I did a search through all of your videos and didn’t find any video on cooking chicken on a bundt pan. I think that is how I will go about it. Would love to see y’all do a video on it to see which method is best. I know some use a soda can to hold the chicken up, but I like the bundt pan idea better. The root veggies can get the juices from the chicken as it’s cooking.

  • This is now my recipe. Lol it’s absolutely delicious and I make it atleast once a month. I’ve made almost all your recipes and they are delicious. I have added this to my family recipe book to pass down. You should make a cook book

  • Hey claudia I’m from French guyane I just tried your recipe for the very first time omg it’s delicious thanks for sharing you got yourself a new subscriber ♥️������

  • I wonder, could this be made with a boneless skinless chicken breast? I’m not a fan of all the grease produced by chicken with the bone in.

  • Made this last night! I used 6 chicken breasts instead because my family hates skin and bones in their meat! I think I should have maybe filleted the breast in half (they were on the larger side for sure). That way maybe all the juices would have gone all the way through the chicken. But even without doing that it tasted AMAZING! thank you Claudia!

  • Cooking foodie this is an awesome recipe. Garlic, onion and lemon….3 of the best flavors to put in a chicken marinade. I’m definitely going to try this one!!!!

  • Thank you Claudia made it today for Sunday dinner, was absolutely fantastic & tasty, going to make it next week when my daughter & family come, can’t wait. A big thank you ��

  • I tried the garlic chicken for dinner, and it came out soo yummy, my family almost finished a whole oven pan ����������
    Just too nice, I used coconut milk instead of a whole milk. Thanks a lot

  • Delicious looking thanks for sharing your awesome recipes. This is Ivana from Canada I’m a new subscriber to your channel I really enjoy watching your videos.

  • I like to brine my chicken in apple cider and add in herbs with the salt and sugar. Tastes so much richer than with plain water as your base.

  • he’s a good cook, he even remembered the most important rule of cooking chicken. when seasoning, always put the skin chicken side down!:)

  • OH MY GOD!! I tried this recipe even though wasnt 100% sure about it & I saw some comments that said it was good so I decided to give it a shot… & guysssss!!! Its soooooo goodddd! The only thing I did different was I let the chicken marinade overnight. Ughhh… it’s so good!! ����❤

  • Love all the recipes on this channel. I’d tweak (well, totally change) the potatoes though.

    -Par boil. Drain. Ruffle the edges by tossing in sauce pan with lid on.
    Preheat baking tray with oil on.
    Sprinkle polenta over potatoes.
    Pour onto baking tray, make sure oil is completely coating them.
    Cook anywhere between 1-1.5 hours, turning them and re-ensuring oil coverage at least twice.

    Crispiest most amazing potatoes ever.

  • I made this today, i added more veggies, peppers, brinjals (eggplant) made bigger chunks of onion and celery… The taste is amazingly delicious… Thank you soooo much for the video

  • Nice! I just bought my first cast iron skillet, a 10in pan fried & baked some yellow tail snappers, they came out wonderful!! The only thing I didn’t do was to re-season the pan because the label said it was already seasoned. I’ll be getting some more skillets soon.

  • Just found your channel. Very nice. You make me want to cook. I only have 2 pieces of cast iron but more coming for Christmas. This looks wonderful! I’m trying it first. Thank you.

  • Oh how I do envy that beautiful, even, patina your pans have! They look gorgeous. I’ve seasoned mine the way you instructed in another video but they don’t hold a candle to your pans. Magnificent my friend!

  • I’m almost nervous about what I’m about to post. Since I never been Married, & yes I’m a Good Man, not a nice guy, but a Good Man. If I keep seeing these Mouth Watering Clips, I may slip up, & try too meet her! I saw no �� on left hand, I’m not a Creep, just to see a Woman in The Kitchen & see that it Looks Great makes a Single Guy…( Almost ) want to settle down, that’s Almost! Smiling ����

  • Hi.. how much time should we give in an electric convection oven? Plus can we cover it with foil paper so the chicken can be soft rather than dried?

  • Professional grade dish. Looks amazing! I usually have chicken and potatoes around, but, will have to go shopping for the cream, spinach, etc. I’ll try this in the winter time. It’s 102 degrees now. Lol

  • This looks and sounds fantastic! But I will not be able to make it until at least October. I live in the desert Southwest, and the idea of heating my oven to 500 Degrees is not appealing in our blistering, miserable summer months. But I definitely look forward to making this in the fall. Thanks for sharing.

  • I’ve made this exact on several occasions but I’ve been eating healthier so this is my second time doing substitutions. Instead of whole milk I use almond, instead of flour, I use almond flour, I also sub the salt for pink Himalayan salt. I was so surprised the first time I made it because it tasted the same. Even my husband and son couldn’t taste any difference.

  • This quarantine has me looking at cooking videos that I’m beginning to like the idea of me in the kitchen pulling up some recipes

  • Thank you for the inspiration.
    Like eating in a fine dining place at home. I did make some small changes that I can seriously recommend;
    with the potatoes, mix in some white truffle oil and one chopped red chili pepper and let it marinate for a while
    throw in some cherry tomatoes
    use deboned chicken legs
    throw in about 3 cubes of home made concentrated veal stock
    I will definitely try out more of your recipes.

  • Thanks for sharing this! The chicken was really really really awesome. The potatoes were yummy but stick to the foil like it was their job. The carrots burned on the first pass through the oven, let alone the 3 or 4 it’s supposed to be in there. Overall it was really good but a pretty major time suck. I would maybe just do the chicken in the future.

  • Claudia I want to thx u for this recipe! I made this for my boyfriend and his family last week and they loved it. Gotta make this recipe again��.

  • Looks good! I would have to switch tymme for rosemary though. Rosemary over powers everything in my opinion and i dont like the flavor!!

  • First time view of this channel. I’m sensing this guy has an agenda promoting cast iron pans, possibly for one specific manufacturer.

  • I brine and roast a chicken at least once a week. For dissolving the salt and sugar in water, you will save time by using your winning Matfer Bourgeat Pelton Spatula rather than a whisk. It gets more of the water in motion than the whisk will and creates a stronger shear force.

  • I have roasted chicken like this with sweet potatoes and carrots instead…it was an outstanding pairing. Thanks for the tip on parsnips I’ll have to try adding those.

  • I just purchased a Lodge cast iron double dutch oven yesterday,it’s my first cast iron product!! What do you usually cook first with your new skillets to add some good seasoning?