Skillet Roasted Chicken Thighs, Okra, and Carrots

Skillet Roasted Chicken Thighs, Okra, and Carrots (Serves 1-2)

Some people hate okra because it tends to become slimy when cooked. I don’t love the slipperiness, but don’t hate it either and okra was cheap at the grocery store recently. I bought some because my DNA thrills at the sight of bargains and I like to include a wide variety of vegetables in my meals. Roasting okra with chicken thighs, it turns out, minimizes the slipperiness, and they taste great together. I added some baby cut carrots because I had room in the skillet and because I really like the taste of skillet-roasted carrots.

Prep and Cook Time: 40-45 minutes

Ingredient list:

4 bone-in, skin-on chicken thighs
1 pound of fresh okra
1 or 2 handfuls of baby cut carrots
Coconut oil
Ground cumin
Garlic powder
Black pepper
Salt

Directions: Pre-heat oven to 400 degrees. Rinse okra, cut off stem, and cut the rest into bite-size pieces. Pile okra in a bowl and season with a dusting of salt and garlic powder. Add 1 tablespoon 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 okra to the skillet and arrange around the chicken thighs. Add as many baby cut carrots to skillet as will fit comfortably. Dust the carrots with a little salt and ground cumin. 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.

Printer friendly version: Skillet Roasted Chicken Thighs, Okra, and Carrots

Share

Leave a Reply