18 July 2013

cast iron skillet chicken with potatoes & onions

If you don't have a cast iron skillet, go get one right now.
They will last foreverrrrrrr, and you can bake and fry in them.
None of that nasty anti-stick surface stuff goin' into your body either.
We first tried this a few months ago, and now it's on our menu about three times a month.
Prep is really easy, and you have lots of leftover chicken for sandwiches, tacos, nachos, salads, whatever.

Spray skillet with cooking spray (or coat with some olive oil), then add potatoes and onions to surround the chicken.
I use red potatoes, and half peel them to get any spots off.
Be generous with the onions because they provide lots of flavor.
I like to give 'em a little sprinklin' of garlic powder as well.

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Cut up lemon and garlic in small pieces.
After removing chicken innards (what a grody word), sprinkle the inside and outside of the chicken with salt.
Then, stuff the chicken with the lemons and garlic.
Don't forget to tie Mr. Chicken's legs together.

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Coat the outside of the chicken with olive oil, then sprinkle with rosemary and thyme.
{It won't hurt the potatoes and onions to catch a little rosemary and thyme too. ;) }

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Cook at 425 ° for 75-90 minutes or until thigh measures 180 °.

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Boom!
Yummy supper.

3 comments:

Meredith said...

this i like. we bought a cast iron skillet a while back and cannot use it because we have those stupid glass top burners and i'm paranoid i'll break it. but i never ever thought about using it in the oven, you did put this in the oven right?!

Aleshea said...

I had chicken for dinner also. This looks so good. We have been trying to eat healthier and this seems like a different take on chicken. I shall have to add this to my list.

The {Mrs} Adventure of a misplaced Belle said...

This looks amazing. Tell me where you got your skillet from? It looks perfect!