Miss Kardea Brown's Chicken and Veggie Skillet, as seen on Delicious Miss Brown, Season 7.
Recipe courtesy of Kardea Brown

Chicken and Veggie Skillet

Getting reviews...
  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 30 min
  • Yield: 4 servings
I love to make this one-pan dinner on especially busy weeknights. (It's also great if you're a meal prepper.) Chicken thighs and root veggies are all cooked together in my beloved cast-iron skillet. If you don't have access to fresh herbs, feel free to use dried instead.


Chicken and Veggies:

Butter Sauce:

Miss Brown’s House Seasoning:


  1. For the chicken and veggies: Preheat the oven to 400 degrees F.
  2. Sprinkle the chicken with half of the House Seasoning and brush both sides with the Dijon mustard. Drizzle the beets, carrots, parsnips and onion with 1 tablespoon of the olive oil and sprinkle with the remaining 1/2 tablespoon House Seasoning. Set aside.
  3. Heat the remaining tablespoon olive oil in a large cast-iron skillet over medium-high heat. Cook the chicken until browned, about 3 minutes. Flip and cook until browned on the other side, 4 to 5 minutes more. Remove the chicken to a plate.
  4. Add the beets, carrots, parsnips and onions to the skillet and cook until browned, 4 to 5 minutes. Add the rosemary, sage, thyme and tarragon and nestle the chicken into the vegetables.
  5. Transfer the skillet to the bottom rack of the oven. Bake until the juices from the chicken run clear and the vegetables are tender, about 40 minutes.
  6. For the butter sauce: Melt the butter in a small saucepan over medium heat. Add the sherry, if using, along with the parsley, lemon juice and garlic. Bring the mixture to a simmer and season with salt and pepper. Remove the skillet from the oven and pour the sauce over the chicken and vegetables.

Miss Brown’s House Seasoning:

Yield: 5 tablespoons
  1. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.