Cast Iron Chicken And Roots Dinner For One
Roasted chicken and roots with a little smoke, heat and healthy veggies.
Servings 1 servings
Equipment
- 6-inch cast iron pan
Ingredients
- Chicken pieces for one preferred cut, bone in, skin on
- 1 cup Fingerlings Potatoes peel on, cut in half
- 2 Carrots rough diagonally cut pieces
- 1 Onion, small halved or chopped
- 1 Baby Bok Choy bundle chopped lengthwise
- 1/4 cup Flour
- 1 tbsp Paprika smoked or sweet
- 1/4 tsp Chipotle powder
- 1/2 tsp Salt
- 1 tbsp Butter
- 1 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- 1/2 tsp Garlic salt
Instructions
- Preheat the oven to 400 and place the cast iron pan in the oven.
- In a gallon zip bag or closable container, place the flour, paprika, chipotle, and salt.
- Rinse chicken, pat dry and toss into flour baggie. Give a good shake to cover all its nooks and crannies.
- Slice all the vegetables so they are ready for you. Diagonal slices expose the most of a vegetable and provide even cooking.
- Carefully pull out hot iron pan from the oven with a mitt, drop the butter and in, and place the chicken in the pan, skin side down. The fat that will quickly render from the chicken skin will aid in obtaining a crisp finish. Return it to the oven for 20 minutes.
- Mix the garlic salt, oil and vinegar in a bowl, and toss in the onions, potatoes, carrots to cover. Carefully remove the cast iron pan from the oven. There will be plenty room alongside the chicken for the vegetables. Place it back in the in the oven for 15 minutes.
- Pull out the chicken, turn it, layer the Bok Choy on top of the vegetables and put it back into the oven for another 5 minutes.
- Serve the veggies and chicken on a plate with the yummy juices in the pan, or serve in the pan with a hot plate and a cloth napkin wrapped around the handle, rustic style.