Chicken and Veggie Skillet
A delicious Chicken and Veggie Skillet recipe featuring marinated chicken thighs and colorful vegetables cooked to perfection.
Equipment
- cast iron skillet
Ingredients
Chicken and Veggies
- 4 thighs bone-in, skin-on chicken
- 1 tablespoon Miss Brown’s House Seasoning recipe follows
- 2 tablespoons Dijon mustard
- 2 small beets golden or red, cut into ½-inch chunks
- ½ bunch rainbow carrots peeled and cut into 1-inch chunks
- ½ cup parsnip cut into 1-inch chunks
- ½ medium red onion sliced
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 to taste
- freshly ground black pepper to taste
Miss Brown’s House Seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon kosher salt
Instructions
Cooking Instructions
- 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 ½ 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.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 400IUVitamin C: 25mgCalcium: 30mgIron: 2mg
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