Recipe For Chicken Thighs Potatoes And Carrots
Using a cast iron skillet add the small quartered potatoes carrots olive oil sea salt and ground black pepper.
Recipe for chicken thighs potatoes and carrots. Place chicken thighs skin side down in the skillet and cook without moving until golden brown 7 to 9 minutes. Toss evenly to distribute and spread evenly on the bottom of the skillet. Step 2 combine broth next 3 ingredients 3 4 tsp.
Begin the recipe by preheating the oven to 400 degrees f. Flip thighs over and cook for an additional 3 to 5 minutes. Salt and 1 4 tsp.
Cut potatoes into 1 4 inch thick slices. Bring to a boil over high heat then immediately drain and set. Put the potatoes and carrots in a medium pot cover with 1 inch of water and season with salt.
Top with potatoes and carrots. Add potatoes cut side down and cook over medium high heat until golden brown 3 to 5 minutes. Remove from the skillet and set aside.