Name: Chicken and Veggie Skillet
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 1 tablespoon Miss Brown’s House Seasoning, recipe follows; 2 tablespoons Dijon mustard; 2 small beets (golden or red), cut into 1/2-inch chunks; 1/2 bunch rainbow carrots, peeled and cut into 1-inch chunks; 1/2 cup 1-inch parsnip chunks; 1/2 red onion, sliced; 2 tablespoons olive oil; 2 sprigs fresh rosemary; 2 sprigs fresh sage; 2 sprigs fresh thyme; 1 sprig fresh tarragon; 6 tablespoons unsalted butter; 2 tablespoons dry sherry, optional; 2 tablespoons minced fresh parsley; 1 tablespoon fresh lemon juice; 3 cloves garlic, minced; Kosher salt and freshly ground black pepper; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon paprika; 1 tablespoon kosher salt; 1 tablespoon freshly ground pepper

Directions

For the chicken and veggies: Preheat the oven to 400 degrees F.
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.
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.
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.
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.
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

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

Chicken and Veggie Skillet

Ingredients