Skillet Chicken With Roasted Carrots

 

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

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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.

[email protected]

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17 comments

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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 yummyyy.my 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.