Cast Iron Skillet Chicken Thighs
- Isabel S.
- Apr 11, 2017
- 2 min read
One pan meals are the best! This simple, but delicious meal is a perfect midweek dinner to whip up. Not only is it quick to cook, it's also a super quick clean up! You can add any root vegetables to your pan, but all I had in my kitchen were potatoes and carrots so that's what I used. The marinade for the chicken is simple and uses ingredients probably already in you kitchen. You don't have to use a cast iron skillet if you don't have one, but I suggest you add this tool to your kitchen! You can do so much with it from cooking chicken to baking cinnamon rolls! This meal already has carrots, giving you a serving of veggies, but add a side salad to make it a really balanced meal!
Ingredients
1 lb boneless, skinless chicken thighs
1/4 cup tamari or soy sauce
1-2 TBSP spicy mustard
1 TBSP honey (try to always use local honey)
1/2 TBSP garlic powder
1/4 tsp ginger powder
1/4 tsp cayenne pepper
Black pepper
Salt (Remember the soy sauce will be salty so don't add too much. You can alway add finishing salt)
TBSP of avocado oil (or olive oil)
Olive oil
Rosemary
2-3 large carrots
Baby yukon gold potatoes
Garlic unpeeled (I love garlic so I use a whole head of garlic.)
Directions
Make marinade- Combine tamari, mustard, honey, avocado oil, and all the spices.
Marinade chicken over night if possible, but for at least 1 hr.
Preheat oven to 425F.
Toss carrots and potatoes in olive oil salt, pepper, garlic powder, a TBSP of rosemary and a little cayenne.
Place veggies around outer edge of cast iron skillet and add unpeeled garlic.
Put marinaded chicken in middle of skillet in an even layer and pour remaining marinade on top. Sprinkle everything with more chopped rosemary.
Bake for 30 minutes.
Removed skins from garlic. (Garlic should slide out of skins very easily).
Baste everything with juices from pan. Taste before you serve and add finishing salt if needed.
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