Cast Iron Chicken Thighs with Root Vegetables
Do you ever see a food trend and then resist joining it for as long as possible because all of these people cant ACTUALLY be that happy about it? YUP, that was me with a cast iron skillet. I saw people making all kinds of things: frittatas, cookie skillets and all types of meats, yet I was still skeptical. Until one day when I was in the most magical place on earth (HomeGoods not Disney) and I spotted this Lodge 8 inch cast iron skillet on sale. I grabbed it on a whim and had no idea how big a roll it would be in my cooking.
I am convinced that if you don't think you are a good cook, a cast iron skillet will help you become one. It is way easier to control heat on one of these and once it is properly seasoned food is much less likely to stick to it. I don't use any soap to clean mine and season it with avocado oil each time I use it and have no problems to speak of! Swear this post was supposed to be about chicken not my love for cast iron...
Back to the chicken!! I am always making meals that I can eat in the moment and save for work the next day and still enjoy it reheated. These thighs fall easily into that category. They are perfect straight out of the oven. Crispy skin on the outside and juicy, tender meat on the inside. BONUS the root veggies cooked in the ghee, garlic and chicken drippings taste like little bites of heaven.
This recipe calls for just 2 chicken thighs because I made it in my small cast iron. If you have a larger one this batch can easily be doubled or tripled. Either way, I always make enough for leftovers for work. As you can see in the image above I put the leftovers in my favorite glass containers and lunch prep for work the next day was complete!
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