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+ servings

Cast-Iron Chicken & Potato Supper

Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at Foodesigns
Prep5 minutes
Cook35 minutes
Total Time40 minutes
Serves4
Course Dinner
Variety Fav(s) Ruby Sensation®, Sunburst Blend™
Cook Type Oven
Dish Type Comfort, Healthy
Quick, Easy, Convenient 1-Dish Meals
Season Fall, Winter

Ingredients

  • 24 oz. Tasteful Selections® potatoes
  • 3 tbsp. plus 1 tsp. olive oil, divided
  • tsp. garlic salt, divided
  • Freshly ground pepper, to taste
  • 2 chicken breasts (8 oz. each)
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. Dijon or spicy brown mustard
  • 2 tsp. honey
  • c. chopped green onions
  • Fresh thyme leaves, if desired

Instructions

  • Preheat the oven to 450-degrees, placing a 10-inch cast-iron or ovenproof skillet on the middle rack.
  • Toss the potatoes with 1 tablespoon oil; season with 1 teaspoon garlic salt and pepper. Spoon them into the hot skillet, spreading them into an even layer. Roast for 20 minutes.
  • Remove the skillet from the oven; push the potatoes to one side. Brush the chicken with 1 teaspoon oil; season with the remaining ½ teaspoon garlic salt and pepper; place the chicken in the skillet next to the potatoes. Return the pan to the oven; roast for 10 minutes. Turn the chicken over and continue roasting for 5-8 minutes, or until the potatoes are tender and the chicken is no longer pink in the center. Sprinkle with some fresh thyme leaves before serving.
  • Meanwhile, mix the remaining 2 tablespoons oil, lemon juice, mustard and honey until well blended. Stir in the onion. Serve the sauce with the potatoes and chicken.

Variations:

  • Substitute 1 lb. salmon fillet (¾-inch thick) for the chicken, cooking the salmon for 5 minutes, then turning the fish and roasting an additional 5-10 minutes, or until the potatoes are tender and the fish is done to your liking.. Add the fish after the potatoes have roasted for 20 minutes.
  • Substitute 1 lb. pork tenderloin for the chicken, cooking it for 20-25 minutes or until no longer pink in center. Add the tenderloin to the skillet after the potatoes have roasted for 15 minutes.

Notes

The key to making this cooking method work is to use a heavy skillet—cast-iron is perfect if you have one—and heating it until it’s searingly hot. The initial roasting time for the potatoes, spreading them out in a single layer, gives them a head start to becoming crisp on the outside and creamy in the center. If you use 1-Bite potatoes you don’t have to cut them in half. Make sure you use good oven mitts to remove the hot skillet from the oven as you add and turn the food.
To serve alongside the chicken and potatoes, trim 1 lb. fresh asparagus or a large bunch of small spring carrots with tops (trim the tops and slice them in half lengthwise.) Spread them out on a parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and freshly ground pepper. Slide the pan onto the rack under the cast-iron skillet and roast for 20-25 minutes or until tender and browned. Sprinkle with some halved small cherry tomatoes or a handful of fresh chopped tarragon leaves.