Hello all! In honor of my oven working once again I have a tasty entrée dish to show you that involves my favorite cooking instrument of all time: The SKILLET! And in contrast to most of my recipes, this one involves meat, glorious meat. Lots of it! It’s not short on veggies either, though, and I consider it an example of both health and comfort noms. XD

As shown and with no other sides, this recipe feeds three! Or two gluttons like myself! XD The full prep and cook time combined is a minimum of 3 hours. Feel free to marinate the chicken overnight though! It’s even better that way!



Equipment:

-Cast iron SKILLET! 8D

-A good knife

-A functioning oven!

-Ziploc bag (for marinating the chicken)

-cutting board

-spoon!



Ingredients (for the dish itself):

-6 fresh deboned chicken thighs

-2 large carrots

-1 medium summer squash



Ingredients for the marinade:

-1 large fresh sprig of rosemary (or sub 1 tablespoon of the dried version)

-1/2 cup of olive oil

-1 tablespoon spicy mustard

-1 teaspoon maple syrup

-1 teaspoon paprika

-large pinch each of black pepper and sea salt

-1 section of fresh garlic (crushed with knife)


How do:

The first thing you need to do is collect all your marinade ingredients and your chicken thighs and put them all inside the Ziploc bag. Tear up the rosemary, toss the sealed bag around a bit, make sure those chicken meats get covered in everything involved! :D Once that’s done, let your chicken soak it all in for at least 2 hours.

While you wait and your chicky is becoming tastier, roughly chop your squash and carrots into 1 inch chunks. Preheat your oven to 350 degrees Fahrenheit.

After you’ve marinated the chicken at least 2 hours and once your oven is hot, distribute your vegetable pieces in the bottom of your skillet. Open up your marinade bag and add everything within overtop the veggies (including the juices!). Arrange the thighs so they are laid flat and evenly cover the vegetables. Pop your skillet in the oven uncovered.

After 30 minutes check your chicken to make sure it appears done and lightly browned on top. Flip the thighs over. If you’re worried about moisture, drizzle additional oil over top. Let bake for another 30 minutes. At this point your veggies should be easy to puncture with a fork and your thighs should be fall-apart tender and lightly browned on both sides. Remove, dish up, garnish with more rosemary and spoon the remaining liquid from the skillet over the top, and nom. :D



And oh my goosh does it look beaut and tasty when its done. It smells even better! X3c