I bought a proper cast iron skillet today, so happy with it! I love one pot dishes. I knew right away the first dish I wanted to make was a roasted chicken dish, and this recipe inspired by @asimpleplate didn’t disappoint.
Easy Skillet Honey, Mustard and Lemon Chicken served with Sautéed Chilli Cavolo Nero
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Loading...Ingredients
- 4 chicken thighs, with skin and bone
- 4 potatoes - cubed (± 300g)
- 1 onion chopped
- 0.5 cup chicken stock
- 0.5 squeezed and zested lemon
- 1 tbsp honey
- 1 tbsp olive oil
- 2 tbsp mustard
- 3 grated cloves of garlic
- 2 chopped rosemary sprigs
- pepper & salt.
- + veggies of choice, I used sautéed cavolo nero, but stir fried bimi or broccoli or something like that would go great too! Or maybe even a salad!
Instructions
Start off by seasoning the chicken thighs well (I also had some drumsticks).
In an ovenproof skillet heat a glug of oil and sear the chicken on high heat till the skin is just slightly crispy ± 3 - 4 minutes. Remove from pan and set aside.
In the same pan sauté a chopped onion and cubed potatoes for about 5 minutes, until just starting to caramelize.
Add the chicken back to the skillet on top of the potatoes, skin side up.
For the sauce mix up the following ingredient in a bowl: 0.5 cup chicken stock, 0.5 squeezed and zested lemon, 1 tbsp honey, 1 tbsp olive oil, 2 tbsp mustard, 3 grated cloves of garlic, 2 chopped rosemary sprigs and pepper & salt.
Pour this sauce over the chicken and potatoes, add a few slices of lemon and place in a preheated oven (220 C) for 40 minutes.
When ready sprinkle with parsley and serve with a fresh green salad or like I did, sautéed cavolo nero with chilli flakes and garlic.
Notes
***You can choose for more Asian flavours - honey, soya sauce and sesame seed for example - or what about something more mediterranean like tomatoes with smoke paprika and harissa? ***Don't have an ovenproof skillet? Prepare everything in a frying pan first and then transfer to an oven dish, works fine as well.
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