Cast Iron Chicken Breast

It is still snowing… Frankly, I believe Elsa is still singing Let it Go as a reprise, since we’re getting another movie this Fall.

Even if it keeps snowing, you can make these Cast Iron Chicken Breasts. If you do not have a cast iron skillet, you should hands down get one! I went to target (because I was bored) and I saw a Lodge Cast Iron Skillet for $20.00. Did I need it? NO! But since we go to Target and Target speaks to us, I totally went for it. #NoRegrets.

So head on to your local Target/Wallmart or what have you and get yourself a Cast Iron!

Got it? Ok. I’ll keep on going. I drank a cup of coffee while you did that. (Update: still snowing here)

When I went to my local supermarket (Fareway. It’s amazing. Everytime I go there, they have Coldplay playing. In my mind it’s meant to be) I got some bone in skin on chicken breasts because they were super cheap. They are massive.

Knowing I had the cast iron, I knew I wanted to do something with them, so I whipped this super fast. I had 2 hours to, prep , cook, eat, and dash toward work. So when I say this is fast, it IS!

These breasts had some of the rib bones still attached, so I had to take those off.

So here’s what you need:

3 -5 potatoes (I had 3 potatoes because 1 was huge enough.

4 skin on chicken breasts

3 carrots

1 Tablespoon of Olive Oil

Salt and Pepper

1-2 Tablespoons of Minced Garlic

1 lemon (you will need both the zest and the juice of the lemon)

1/2 Tablespoon of oregano (optional)

How to make it!

Pre heat oven for 450. Pat dry the chicken beasts. This will help them get a good sear. Season the skin side up of the chicken breast liberally with salt and pepper (I used fresh cracked pepper)
Heat up the cast iron and then add your Olive Oil.
Add the chicken breast skin side down and let it sit there for 5 minutes. DON NOT move it. The chicken will tell you when it’s ready. While they sear, season the rest of the chicken.
While the chicken sears, cut your potatoes and carrots. The potatoes should be around the same size, so that they cook evenly. Also, zest your lemon. If you have a doggy shark around you and you feel benevolent you can give him a small part of the carrot. Trust me, that way he won’t push you off your own bed.
After the dog is pleased and your chicken has seared, flip the chicken and sear that end for 3 mins.
Take the chicken out of the pan, add all of the potatoes and carrots into the pan. Season them with salt and pepper. Add half of the garlic and half of the lemon zest.
Add the chicken to the pan. The chicken will be on top of all the veggies. That is completely fine. In fact, I approve!
You can add more garlic on top of the chicken if you want. Toss in the rest of the lemon zest and half a juice of a lemon! Place chicken in the 450 degree oven. Now, these chicken breasts were HUGE. Because of that I put them in the oven for around 40-45 mins. If your chicken breasts are smaller you can bake them for 30 mins. Remember, we seared them at the beginning so that helps the cooking process. Make sure your chicken is at least 160 degrees and you will be ready to go!
Let the chicken rest for 5-10 mins so that the juices can redistribute!
Enjoy! I used the other half of the lemon and cut it in 4 pieces so that you can spray all the lemony goodness right when you eat it. The lemon ties everything together! I added a touch of parsley on top on my plate to make it look pretty and green.