Instead of deep-frying chicken as his family did growing up, Marrekus and Krysten Wilkes sear it with Southern spices and add veggies for a one-pot meal. As a shortcut instead of the dry seasonings for the chicken, the Wilkes like to use 2 tablespoons of their “Soul Dust” seasoning, available on their Cooks with Soul website. Note that if you don’t have a 12-inch cast-iron skillet you can use another heavy ovenproof frying pan this size, but you may need additional oil.
Satisfy your sweet tooth with this easy-to-make recipe for Cast-Iron Skillet Chicken and Vegetables Dinner.
1. Info for Cast-Iron Skillet Chicken and Vegetables Dinner
- Cook Time: 55 min
- Total Time: 55 min
- Servings: 6
- Calories: 535.08 kcal
2. Ingredients for Cast-Iron Skillet Chicken and Vegetables Dinner
- russet potatoes
- kosher salt
- granulated garlic
- black pepper
- chicken thighs
- grapeseed oil
- baby carrots
- garlic cloves
- dried oregano
- chopped fresh parsley
3. Directions:
- Preheat oven to 400°. Scrub potatoes (no need to peel) and cut into 1-inch cubes.
- Combine salt, granulated garlic, and black pepper in a medium bowl. Add chicken and turn to coat.
- Set a 12-inch cast-iron skillet over medium-high heat and add grapeseed oil; heat until oil starts to shimmer and smoke a little, 2 to 5 minutes.
- Add chicken to hot oil, skin-side down. Sear chicken until the skin is golden brown, about 5 minutes. (If seasonings start to get dark, reduce heat a bit.) Flip and continue cooking until chicken is browned on the second side, a few minutes longer. Using tongs, transfer chicken from skillet to a sheet pan or plate and set aside.
- Add cubed potatoes to skillet and cook, stirring occasionally, until light golden brown, 10-12 minutes. Transfer to the medium bowl. Add carrots to skillet and cook until they begin to caramelize in spots, stirring frequently, about 5 minutes.
- Stir minced garlic and oregano into carrots and remove skillet from heat. Stir in potatoes. Return chicken to skillet, placing it on top of vegetables, skin-side up, and pouring any juices into the pan.
- Place skillet in preheated oven and roast until the temperature of the chicken in the thickest part reaches at least 165° on a thermometer and vegetables are tender when pierced, 15-20 minutes. Carefully remove skillet from oven. Scatter parsley over chicken and serve.
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