This is one of Viet’s go to dinner recipes for us. The chicken always ends up so tender and delicious, and the veggies are as good as if they’d been roasted for hours.
The key is browning the skin in the beginning. It gives it that nice, crispiness. We’ve been eating this meal a lot lately when the weather turns rainy and cold.
I’m ready for Spring to take hold and leave these chilling nights behind, but in the meantime, this hearty meal sure helps.
Hope you enjoy!
- 6 chicken thighs skin on, bone in
- 3 carrots, chopped into thirds
- 4-6 new potatoes, quartered
- 1/2 cup of chicken broth
- 1 tablespoon of vegetable
- salt and pepper to taste
- a dash of paprika
- Preheat oven to 475°F.
- Heat up vegetable oil in the cast iron skillet on the stovetop.
- While oil is heating, rub salt, pepper & paprika on chicken thighs.
- Toss thighs on the skillet skin down for about 2-3 minutes and cook on high.
- Reduce to medium heat and cook for 10 more minutes until skin is browned.
- Take from heat and put on a plate.
- Drain a bit of the oil and fat from skillet and toss in carrots and potatoes. Cook on high for 8 minutes until slightly browned.
- While the veggies are cooking, warm up the chicken broth in a small saucepan.
- After 8 minutes, pour chicken broth into the skillet.
- Place chicken thighs on top of the veggies skin up.
- Place skillet in oven and cook for 10-15 minutes until chicken broth evaporates or is absorbed into veggies.
- Serve and enjoy!