Skillet Roast Chicken
Ingredients
- 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
- pepper
- olive oil
Instructions
- 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!
Notes
If you don't have a cast iron skillet at home, you can also use a large roasting pan. Feel free to fill the entire dish with vegetables, if more can fit. Option: you can also sprinkle the fresh herbs (finely diced parsley, rosemary, oregano) over the chicken as well.