Cast-Iron Skillet Chicken and Vegetables Dinner Recipe | Yummly
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Cast-Iron Skillet Chicken and Vegetables Dinner

YUMMLY(69)
Juliette: "Awesome recipe. I love cooking with cast iron and…" Read More
10Ingredients
55Minutes
540Calories
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Cast-Iron Skillet Chicken and Vegetables Dinner

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Description

Instead of deep-frying chicken as his family did growing up, Marrekus and Krysten Wilkes sear it with Southern spices and add veggies for a one-pot meal. As a shortcut instead of the dry seasonings for the chicken, the Wilkes like to use 2 tablespoons of their “Soul Dust” seasoning, available on their Cooks with Soul website. Note that if you don’t have a 12-inch cast-iron skillet you can use another heavy ovenproof frying pan this size, but you may need additional oil. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of Cooks with Soul.

Ingredients

US|METRIC
6 SERVINGS
  • 2 lb. russet potatoes
  • 1 Tbsp. kosher salt
  • 1 Tbsp. granulated garlic
  • 1 1/2 tsp. black pepper (coarsely ground)
  • 2 lb. chicken thighs (bone-in, skin-on)
  • 3 Tbsp. grapeseed oil (or other neutral cooking oil such as canola)
  • 1 lb. baby carrots
  • 3 garlic cloves (minced)
  • 1 Tbsp. dried oregano
  • chopped fresh parsley (for garnish)
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    Directions

    1. Preheat oven to 400°. Scrub potatoes (no need to peel) and cut into 1-inch cubes.
    2. Combine salt, granulated garlic, and black pepper in a medium bowl. Add chicken and turn to coat.
    3. Set a 12-inch cast-iron skillet over medium-high heat and add grapeseed oil; heat until oil starts to shimmer and smoke a little, 2 to 5 minutes.
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    NutritionView More

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    540Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories540Calories from Fat270
    % DAILY VALUE
    Total Fat30g46%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol125mg42%
    Sodium1380mg57%
    Potassium1140mg33%
    Protein30g59%
    Calories from Fat270
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber4g16%
    Sugars6g12%
    Vitamin A220%
    Vitamin C30%
    Calcium8%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(69)

    Reviewer Profile Image
    Juliette 4 months ago
    Awesome recipe. I love cooking with cast iron and will definitely be making this again.
    Reviewer Profile Image
    Pete Leyva 6 months ago
    probably ny favorite.
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    Michele Player 6 months ago
    Really delicious. The pan got a bit overheated and so it was on the edge of burning during the stove part, but that was the only problem. Used regular carrots cut up as well as a spare parsnip. Put it in the oven for 30 minutes because the chicken wasn’t starting out very cooked. Delicious, satisfying, and remarkably easy to do on a weeknight.
    Reviewer Profile Image
    Dawn Garcia 6 months ago
    Yummy but I added lemon and basil
    Reviewer Profile Image
    Nic Jones 7 months ago
    Simple but delightful flavors. I par cooked both my potatoes and carrots beforehand which helped them from being undercooked. Will definitely cook this again. My son and husband enjoyed it also. Yum!
    Reviewer Profile Image
    Matthew Stewart 7 months ago
    amazing!! very delicious and easy.
    Reviewer Profile Image
    John Churchill 7 months ago
    Very tasty. I added more oregano on the chicken in addition to the carrots.
    Reviewer Profile Image
    Justin Lanoux 7 months ago
    A family fav. Used a little extra spice and cooked carrots a bit longer to soften.
    Reviewer Profile Image
    Catalina 8 months ago
    This dish was amazing! The entire family loved it, even grandpa (he had two plates LOL). Definitely going in the favorites list for this family.
    Reviewer Profile Image
    Morgan 9 months ago
    I added onion in the pan with the chicken and diced avocado after moving to serving plates. This is one of my family’s (wife, 8 year old, 5 year old) favorite new recipes. It’s simple but absolutely fantastic!
    Reviewer Profile Image
    Roger H 9 months ago
    It was a solid dinner
    Reviewer Profile Image
    Jayne Matthews Misap 10 months ago
    Scrumptious! Will definitely be a favourite of mine and my husbands. I made chicken gravy with a Knorr stockpot as well. By adding cornflour it was the right thickness.
    Reviewer Profile Image
    Lena Rose a year ago
    Awesome recipe! My boyfriend and I absolutely loved it. I used fingerling potatoes instead of russet and added thyme and rosemary to the veggies. Also added a little cayenne and red pepper flakes to the chicken too (for heat lovers).
    Reviewer Profile Image
    Alana Washington a year ago
    honestly so so good.
    Reviewer Profile Image
    MamaSue a year ago
    Yummy! Didn’t have a cast iron skillet, so things took a bit long to cook. But I improvised and it turned out great!
    Reviewer Profile Image
    Darryl May a year ago
    Turned out fairly well. Would definitely cook longer in oven, 25-30 minutes. Look forward to cooking again and using some of the other suggestions for vegetables.
    Reviewer Profile Image
    amy reynolds a year ago
    Excellent dish, the whole family, including the kids, loved it! I will be making it again.
    Reviewer Profile Image
    Simone a year ago
    It turned out perfect!!! I just had chicken leg quarter pieces so I had to adjust the baking time for 15 minutes longer. Also, it said to cook the carrots for only 5 minutes but I had to adjust the time for 15 minutes longer, since my hubby doesn’t like crunch carrots.
    Reviewer Profile Image
    Kaylee Walker a year ago
    Very good the way it is !
    Reviewer Profile Image
    John a year ago
    Great dish! I will make it again for sure!
    Reviewer Profile Image
    Hello Pchez a year ago
    turned out great. I did not do the veggies, cooked it a little longer my pieces were thick. seasoned with our normal grill specials.
    Reviewer Profile Image
    Karmen McMillan 2 years ago
    Pretty good. I’d cook it a bit longer but everything was great.
    Reviewer Profile Image
    Amber Boyd 2 years ago
    Decrease the salt on the chicken and lightly salt and pepper the potatoes and olive oil instead of grapeseed oil Muy deliciosa!
    Reviewer Profile Image
    Bev 2 years ago
    Perfecto! I decreases the salt to half as recommended from many reviews, added a few dashes of smoked paprika to the chicken spices, added zucchini and red peppers to the carrot part of the recipe and OMG! Wonderful dish—the potatoes, chicken, and veggies all turned out perfect! Thank you 👌
    Reviewer Profile Image
    Shaw 2 years ago
    Delicious! Added a few extra seasonings of choice, but I don’t think it needed it!
    Reviewer Profile Image
    Michelle Watts 2 years ago
    modified a bit, marinated the chicken in a citrus basil dressing. excellent flavors
    Reviewer Profile Image
    Patrick Ringel 2 years ago
    Amazing. Going to deglaze the pan next time with some chicken broth to add some more juice.
    Reviewer Profile Image
    Kristen Ball 2 years ago
    Great recipe! Would cut back on the salt a bit and cut the carrots in half to cook better but would def make again.
    Reviewer Profile Image
    Mark 2 years ago
    Just like the picture😘😋
    Reviewer Profile Image
    Carmen Johnston 2 years ago
    So good! We have this at least once a week. Simple and flavorful

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