Cast Iron Rosemary Chicken
Crisp golden chicken thighs seared in a cast-iron skillet, roasted alongside tender baby potatoes and fresh summer zucchini.
- Prep: 15 min
- Cook: 35 min
- Total: 50 min
- Servings: 2
- Cuisine: American
- Difficulty: Easy
- Cost: $2.95/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Protein
- Low-Sugar
- Low-Saturated-Fat
- Low-Calorie
- Low-Carb
Tags
- bake
- sauté
- classic
- comfort food
Ingredients
- 1 pound chicken thighs (boneless, skinless)
- 0.5 pound baby red potatoes (halved)
- 1 zucchini (medium, sliced into half-moons)
- 2 tablespoon olive oil
- 1 teaspoon dried rosemary
- 0.5 teaspoon garlic powder
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper (ground)
Instructions
- Preheat your oven to 400°F. Season the chicken thighs with 1/2 teaspoon of the salt, the black pepper, garlic powder, and half of the dried rosemary.
- Heat 1 tablespoon of olive oil in a large oven-safe cast iron skillet over medium-high heat. Sear the chicken thighs for 4 to 5 minutes per side until deeply golden browned, then transfer chicken to a plate.
- Add the remaining 1 tablespoon of olive oil to the hot skillet. Toss the halved baby red potatoes and sliced zucchini with the remaining 1/4 teaspoon of salt and the rest of the dried rosemary.
- Arrange the seared chicken thighs on top of the vegetables in the skillet. Transfer the skillet to the oven and roast for 20 to 22 minutes until potatoes are fork-tender and chicken reaches an internal temperature of 165°F.
- Let the chicken rest in the skillet for 5 minutes before plating with the roasted potatoes and zucchini.
Notes
Ensure the cast iron skillet is well-preheated before adding the chicken to get an even, savory sear.
Nutrition (per serving)
- Calories: 405
- Protein: 45.9 g
- Carbohydrates: 4.5 g
- Fat: 26.2 g
- Fiber: 1.4 g
- Sodium: 1084 mg
- Saturated Fat: 5 g
- Sugar: 2.4 g
- Cholesterol: 192 mg