Loaded Skillet Chicken Dinner
"One-pan magic, complete with self-saucing chicken and built-in sides!"
photo by Jonathan Melendez
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- kosher salt & freshly ground black pepper
- 4 chicken thighs, bone-in and skin-on, patted dry with paper towel
- 4 tablespoons olive oil
- 1 1⁄2 cups Brussels sprouts, halved
- 1 sweet potato, diced
- 1 large red onion, sliced into 1-inch wedges
- 1 head garlic, halved horizontally
- 1⁄2 cup chicken stock
- 1 tablespoon unsalted butter
- 3 tablespoons fresh lemon juice
- chopped herbs, such as dill, parsley, cilantro, and chives, for serving
directions
- Preheat oven to 425 degrees F.
- Place a large cast iron skillet over medium-high and allow to preheat, 5 minutes. Season chicken thighs generously with salt and pepper.
- Add 2 tablespoons olive oil to skillet, swirl to coat, and add chicken thighs. Cook, skin side down, until crispy and lightly golden, about 4-5 minutes. Turn, and sauté on underside for an additional 3 minutes. Remove to a plate.
- Drizzle in 1 tablespoon olive oil and place Brussels sprouts cut-side down on one side of the skillet and fill the other side with sweet potatoes. Add the onion wedges and garlic halves throughout the pan, drizzle with remaining 1 tablespoon olive oil, and season all over with salt and pepper. Place chicken thighs skin side up on top of vegetables and transfer to oven. Roast, shaking pan once halfway through to redistribute vegetables, until vegetables and cooked through and turning deeply golden in spots.
- Remove skillet from oven and increase temperature to 500 degrees F. Distribute butter over chicken and vegetables, add chicken stock and lemon juice, and return to oven. Continue roasting until chicken skin is deeply golden and pan sauces are bubbling and reduced, about 5-7 minutes. Garnish with chopped herbs and serve warm from the skillet, spooning pan sauce over each portion.
Questions & Replies
-
In the loaded skillet dinner, could I Exchange brócoli foro te brussel sprouts?
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How long do I roast it @ 425 degrees?
Reviews
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I made this dish and it was great, I did cook it a little longer because the chicken wasn't done and I didn't use the cast iron skillet. I use baked potatoes instead of sweet potatoes. -
Mine turned out just like the video. The whole family ate it all. The recipe does not state how long to bake but I knew from experience that 30 minutes at that high a temperature would be enough. I was right and it was great. Thanks for the recipe! -
This dish has everything I love: chicken, red onions, brussel sprouts and (sweet?) potatoes...oh, and the use of one skillet! Didn’t realize that sweet potatoes weren’t actually that sweet; but they were a welcome change. This recipe was good enough to feed one more than once, although it wasn’t as tasty reheated. Served with a crusty baguette and a glass of Chardonnay, this was a qualified hit. -
So great and easy... love the brussel sprouts
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Delicious roasted flavor in a one-dish meal.
RECIPE SUBMITTED BY
Dan Churchill
New York City, New York
Food, cooking, surfing, wine, travel and fitness is what chef Dan Churchill lives for. Born in Sydney, Australia, Dan now resides in New York City where his mission is to make people happy through food.
