Cast Iron Chicken
Chicken is one of my go to meals. It almost always pleases the hubby-to-be and can be made in no time. I found this recipe via Pinterest and I’m so very glad I gave it a try! I’m telling you, Pinterest is almost better than cookbook in my kitchen. So many tasty pictures, so little time.
The crispy skin is probably my favorite part about this meal. Who doesn’t love crispy skin? If you are one of those weird people who refuse to eat skin you are missing out. It’s full of flavor and so crispy….it will knock your socks off!
Also, I made this dish earlier in the day and re-heated it for dinner and it still turned out perfect. No dry chicken in my house! Well, that’s not true. Sometimes there is dry chicken but not this chicken. I promise.
The bottom layer is full of soft potatoes and meaty mushrooms. You could use whole baby red potatoes for a nicer look but all I had were regular sized potatoes and it worked out fine. It’s totally up to you.
Cast Iron Chicken
Ingredients:
2 cups cubed yellow potatoes
2 tablespoons rosemary leaves (plus 2 whole rosemary sprigs)
2 cloves garlic
2 teaspoons kosher salt
1/4 teaspoon red pepper flakes
Juice of 2 lemons (save those squeezed halves!)
2 tablespoons olive oil
6 skin-on, bone-in chicken thighs
10 ounces baby bella mushrooms
Slightly adapted from:Minimally Invasive
Directions:
Pre-heat oven to 450 degrees.
Fill a large pot with cold water and cut potatoes. Cook on high until potatoes are fork tender but not falling apart.
On a small cutting board add rosemary leaves, garlic cloves, kosher salt and red pepper flakes. Mince together until a paste forms on the board.
Add to a bowl and mix with juice of 1 lemon and olive oil. Add chicken and coat thoroughly.
Heat a large cast-iron skillet (mine is 12 inches) over medium-high heat. Add the chicken thighs, skin-side down and cook until the skin is brown and crispy. Remove from the pan, add the mushrooms and potatoes and drizzle with any remaining chicken marinade and other juice from the remaining lemon.
Add rosemary sprigs and squeezed lemon halves to skillet and roast, uncovered, until skin is crips and chicken is cooked all the way through. About 25 minutes.
YUM. Growing up, my mom always removed the skin before cooking chicken, and never let us eat it… but when I started cooking for myself, I finalllly got to enjoy the delicious, crispy, tastiness. Oh, and these pictures are beautiful! Great job
Brandy replied: — September 12th, 2012 @ 12:08 pm
Oh man. That would have made me so sad. Skin is the best part!
YUM YUM YUM YUM YUM!!!
Brandy replied: — September 12th, 2012 @ 12:08 pm
Thanks!
This is right up my alley. Love chicken and the pictures are outstanding. I think I’ll make this dish this weekend – this week is all simple fast things because so much work going on around our house!
Brandy replied: — September 12th, 2012 @ 12:08 pm
I hope you give it a try and love it! It was perfect for this cool late summer weather
This is gorgeous!
Brandy replied: — September 12th, 2012 @ 12:08 pm
Thank you friend!
yum! This looks so wonderful for a fall supper- I’ll definitely be making it soon
Brandy replied: — September 12th, 2012 @ 12:04 pm
Thank! I hope you give it a try!
LOVE love love pinterest!!!!!
Are those potatoes AND mushrooms?!?! Sweet baby jesus in a manger I want some now!!
Brandy replied: — September 12th, 2012 @ 12:04 pm
We need a dinner date!
Way to remind me I don’t have a cast-iron skillet, Brandy. SIGH.
Brandy replied: — September 12th, 2012 @ 12:04 pm
Sorry friend! Add it to your Christmas wish list
When I ate meat I had SUCH a hard time making chicken look good, but girl this is GORGEOUS!
Brandy replied: — September 12th, 2012 @ 12:03 pm
Thank you! I have to admit, I was very happy the way these pictures turned out!
My kids totally refuse to eat the skin. I love how crispy it can get.
Brandy replied: — September 12th, 2012 @ 12:02 pm
Why are kids so crazy? That stuff is gold…hahaha
Mmm, I’m so excited for Fall food and to break out my cast iron and Dutch oven! Also I have a few Meyer lemons on hand which will be fabulous with this dish!
Oh.Em.Gee. I need to make this. I love anything with chicken thighs! This is a beautiful dish! I will be tring this!!
Oh baby! Look at that skin!!! Lemin, rosemary, and chicken, how could you go wrong!?!? I’m adding this to my must try list… The ever growing list!
The only nice my mother-in-law (cough-Marie Barone-cough) ever did for me was give me her cast iron pans.
Thank you Verna
I love my cast iron skillet and your chicken looks perfect! I always have rosemary on hand because I have several plants in my yard…that and sage! Yum!
Pinterest has been a source of great recipes for me as well. They ar eso visually appealing that I will need to live forever to make them all in my own kitchen.
I’m drooling! And it’s all in one pan, which I love… This is such a beautiful change from boring, plain-jane chicken… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thanks for always inspiring me with your creations…
Brandy, this dish looks heavenly, what a comforting dish to make especially for the cozy Fall weather ahead! BTW your blog looks wonderful!!
This looks delicious, I love using chicken thighs in their own dish like this…they are so full of flavor! I love your photos in this post too — gorgeous!
I made this last night and it was just as pretty as the picture! And delicious! My husband loved it. One tweak – I didn’t have regular potatoes, so I used sweet potatoes. It was perfect! Thank you!!!