Cast Iron Pan-Seared Chicken with Roasted Root Vegetables

Name: Cast Iron Pan-Seared Chicken with Roasted Root Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 2 tbsp olive oil; 1 tbsp, chopped rosemary; 1 tsp dried thyme; 2, peeled and cut into 1-inch pieces carrots; 2, peeled and cut into 1-inch pieces parsnips; 1 large, peeled and cut into 1-inch cubes potato; 1 small, cut into wedges onion

Golden-skinned chicken thighs paired with caramelized carrots, parsnips, and potatoes in a single cast iron skillet.

Cuisine: American

Category: One Pot

Prep: 20 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

4 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 tbsp, chopped rosemary
1 tsp dried thyme
2, peeled and cut into 1-inch pieces carrots
2, peeled and cut into 1-inch pieces parsnips
1 large, peeled and cut into 1-inch cubes potato
1 small, cut into wedges onion

Instructions

Step 1: Pat chicken thighs dry and season with salt, pepper, rosemary, and thyme.
Step 2: Heat 1 tbsp olive oil in a large cast iron skillet over medium-high heat. Add chicken skin-side down and cook 8-10 minutes without moving until golden and crispy.
Step 3: Flip chicken and cook 5 minutes more. Remove chicken and set aside.
Step 4: Add remaining 1 tbsp olive oil to skillet. Add carrots, parsnips, potato, and onion; season with salt and pepper and toss to coat.
Step 5: Cook 15 minutes, stirring occasionally, until vegetables are tender and caramelized. Return chicken to skillet, skin-side up, and cook 5 minutes until internal temperature reaches 165°F.