Here in the South we love our cast iron skillets. Here is a one skillet dish I hope you enjoy. You can use chicken breasts if you don’t like dark meat.
Cast Iron Chicken & Vegetables
Ingredients
Meat:
8 Large Chicken Thighs With Skin
Seasonings:
2 Tablespoons Ground Black Pepper, Divided
1 Tablespoon Garlic Powder
1 Tablespoon Paprika
1 Tablespoon Ground Cumin
2 Teaspoons Sea Salt, Divided
6 Tablespoons Peanut Oil
Sauce:
8 Tablespoons Butter
1/3 Cup Honey
2 Tablespoons Sriracha Sauce
2 Tablespoons Soy Sauce
4 Teaspoons Lime Juice
1 Tablespoon Balsamic Vinegar
Vegetables:
6 Potatoes, Chopped
4 Carrots, Chopped
2 Large Yellow Onions, Chopped
1 Head Garlic, Peeled
4 Tablespoons Balsamic Vinegar
2 Cups Water
Directions
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Preheat the oven to 400 degrees F.
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Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.
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Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet.
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Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice and balsamic vinegar. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes.
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Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.
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Bake in the preheated oven for 10 minutes. Add Balsamic Vinegar and water to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.
