Skillet Roast Chicken with brussels sprouts and fingerling potatoes! So delicious and so easy to make!
I’m gearing up for a local Meal Planning Class I am teaching so meal planning is on the brain. This is something I do pretty much every weekend, however, now I’m writing things down, writing a booklet and writing my thoughts on meal planning and prep in detail.
It’s amazing how much time you can save with meal planning and prep. Now that my kids are a little older, they get to help me decide what goes on the menu for that week. Our weekly dinners will almost always involve Asian food, soup, noodles/pasta and chicken and salmon.
If my kids ever get sick of chicken or salmon, that will be the day.
Skillet Roast Chicken
Something magical happens when you roast chicken with garlic, lemons, butter, alongside vegetables. . it’s easy to pick up a rotisserie chicken. . but it’s also easy to roast your own chicken. And you can just roast the thighs, or the breasts . . this is pretty much the fool proof way to roast chicken to ensure everything is getting cooked. I will always recommend bone in, skin on chicken and for roast chicken, breast meat is my favorite. When you roast your chicken at home, you can season it how you like, use whatever aromatics you want, I sometimes will use an orange, some apples and a cinnamon stick. My husband’s favorite part? The roasted garlic. It’s all for him.
My kids love the chicken, obviously . . and I love to roasted vegetables. Something for everyone. When I roast a whole chicken, it’s meal prep for the week. I use the chicken thigh meat in stir fry, you can make fried rice, chili, wraps, sandwiches, or just have the chicken with a salad and the roasted vegetables. The possibilities are endless.
Skillet Roast Chicken
- 2 chicken breasts bone-in, skin-on
- 1 lemon cut into wedges
- 1 head garlic sliced in half, crosswise
- 1/2 stick unsalted butter melted + more if desired
- 8 brussels sprouts sliced in half
- 8 fingerling potatoes sliced in half
- kosher salt
- olive oil
- Arrange rack in center of oven; preheat your to 425 degrees. Place chicken into your cast iron skillet (skin side up) and pat dry with paper towels.
- Arrange lemons and garlic, cut side down in the skillet around the chicken. Place vegetables into the skillet around the chicken as well, placing them cut side down if you are able. (You'll get a crispier roasted vegetable if they are placed cut side down.)
- Drizzle the melted butter all over the chicken (**If you want more flavor and more browning, use more butter), and season generously with salt and pepper. Season vegetables as well with salt and pepper. Lightly drizzle the vegetables with olive oil.
- Transfer to oven and roast until chicken is nicely browned and cooked through, for about 55 minutes to 1 hour.
- Transfer chicken to a platter. Top with pan juices and serve with the roasted vegetables and garlic, enjoy!