Skillet Roasted Chicken Thighs and Baby Cut Carrots (Serves 1-2)
Carrots cooked in chicken fat are incredible. I have never cared much about dessert, but think I could develop a craving for carrots cooked in chicken fat the way some people crave cheesecake. Try this! I wasn’t planning anything special when I dumped a pound of baby cut carrots in my cast iron skillet with two chicken thighs; I just wanted to make something easy. However, the tastes here are special.
Prep and Cook Time: 40-45 minutes
2 bone-in, skin-on chicken thighs
1 pound of baby cut carrots
Directions: Pre-heat oven to 400 degrees. Rinse carrots, pile in a bowl, and season with a dusting of salt, garlic powder, and ground cumin. Add 1 or 2 tablespoons of coconut oil to a cast iron skillet over high heat. Dust both sides of chicken with salt, garlic powder, and black pepper. Brown chicken 4 minutes on one side and then turn to brown the other side another 4 minutes. Cover with a close-fitting lid while browning to minimize splatter. While the second side is browning, add carrots to the skillet and arrange around the chicken thighs. Return lid to skillet. Once the second side has had 4 minutes to brown, move the skillet to the oven and let everything roast together for 30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. Enjoy!
Notes: I tend to eat a pound of vegetables in one sitting when they are cooked with chicken thighs, but I am a big eater.
The inspiration for this meal came from page 29 of Melissa Joulwan’s new cookbook Well Fed: Paleo Recipes For People Who Love To Eat. Melissa’s recipe calls for skinless, boneless chicken thighs, but I like the extra fat produced by the skin. And I save chicken bones to make my own broth. Maybe you should try it both ways and see which you like best.
I bought my cast iron skillet recently – a 12-inch Lodge Logic with matching iron cover. A cast iron skillet might be the greatest cooking tool ever. The 12-inch size is seriously heavy when loaded with food and big enough to cook for a family, but I don’t think I could get enough vegetables in a 10-inch skillet to satisfy me. Lodge is a great brand of cookware. Check it out in my online Store.
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