Cast Iron Chicken and Potatoes

  • 4 bone-in chicken thighs
  • ¼ c. canola oil
  • ¼ c. balsamic vinegar
  • 1 T. herbes de provence
  • 1 T. dijon mustard
  • Salt and pepper, to taste
  • 1 red onion, peeled and sliced into thin wedges
  • 10 cloves garlic cloves, separated and smashed
  • 2 lbs. small potatoes, cut into bite-sized pieces

Marinate the chicken for at least 2 hours, but preferably overnight in the refrigerator in the oil, balsamic vinegar, herbes de Provence, dijon mustard, salt and pepper.

When you are ready to assemble the meal, take the chicken out of the refrigerator. Preheat the oven to 425°F.

Add the onion, garlic, and potatoes to a cast iron skillet or heavy sheet pan. Top with the marinated chicken (with everything on it). Toss to coat.

Bake for 40-45 minutes for thighs, until an internal temperature of the thighs reaches 165°F and the potatoes are easily pierced with a fork.

Allow the skillet to rest for 5 minutes before serving.

  • Yields: 3-4 servings
  • Preparation Time: About an hour, plus marinating time

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