Chicken and Veggie Skillet
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 751
- Total Fat
- 58
- Saturated Fat
- 21
- Carbohydrates
- 23
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 36
- Cholesterol
- 235
- Sodium
- 841
- Total: 1 hr 20 min
- Active: 30 min
Ingredients
Chicken and Veggies:
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
Butter Sauce:
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
Miss Brown’s House Seasoning:
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:
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.