Skillet Chicken with Roasted Potatoes and Carrots

Some recipes fall in the category of “weeknight” dinner while others fall in the category of “weekend” meal.  And while this chicken dinner would typically be something I would make on a Tuesday, it ended up being the perfect Friday night dinner.  The difference – a glass of wine on Friday which made the whole dinner prep “thing” so much more fun.


This dinner is quite simple and the key is quality ingredients.  How gorgeous are those homegrown carrots?

The chicken is seared on the stovetop followed by the veggies (carrots and potatoes) along with fresh thyme and then the entire skillet is placed in the oven.  I used our Dutch oven to avoid having to cover the handles and/or switch skillets. The veggies cook for 10 minutes in the oven before adding the chicken back to the skillet along with lemon slices and then cooks for 12 more minutes.

The veggies and chicken are removed from the pan and it’s time to make the pan sauce.  Use the same pan because there is SO much flavor hidden on the bottom.  Milk and stock, along with a little flour (I used brown rice flour) are cooked down while scraping the bottom of the skillet.  Season with salt and pepper and then serve the sauce with the meat, potatoes and carrots.

And a sprinkle of parsley for a pop of freshness.


Unfortunately this sauce isn’t the prettiest to photograph and purple potatoes end up turning other items purple in the pot but it was delicious.

The thyme and lemon are the perfect pair while the sear on the stovetop provided a little crust.  Oh, those potatoes were dreamy.

So whether you make this on Tuesday or Friday, it’s worth the glass of wine.



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