Cast Iron Roasted Chicken And Potatoes Recipes
CAST IRON ROASTED CHICKEN AND POTATOES
This roasted chicken and potatoes recipe features moist and juicy bone-in chicken breasts with crispy, golden brown skin and roasted potatoes, topped with a quick and flavorful pan sauce.
Provided by Scott
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Preheat your oven to 425°F.
- Drizzle the chicken with 1 Tablespoon of the olive oil then season on all sides with 1 teaspoon of Kosher salt, ½ teaspoon of ground pepper, and 1 teaspoon of Italian seasoning.
- Heat a 12 inch cast iron skillet over medium-high heat. Add 1 tablespoon of oil and swirl to coat the pan, then place the chicken breasts in skin side down.
- Sear the chicken for around 3 minutes until the skin is browned, then flip and cook for another minute. Be careful not to burn the skin.
- Remove the skillet from the heat and transfer the chicken to a plate.
- Add the chopped carrot, celery, and onion to the pan, then place the seared chicken breasts on top.
- Cut the potatoes in half and toss with 1 tablespoon of olive oil, 1 teaspoon of Kosher salt, and ½ teaspoon of ground pepper.
- Arrange the potatoes around the chicken and place the pan in the oven. Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are cooked through.
- Transfer the chicken and potatoes to a platter and tent loosely with foil to keep warm. Discard the onion, carrots, and celery but do not wipe the pan.
Nutrition Facts : Calories 406 kcal, Carbohydrate 42 g, Protein 34 g, Fat 18 g, Cholesterol 93 mg, Sodium 679 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
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