Cast Iron Chicken with Potatoes & Green Beans

  • 12 oz. red potatoes, cut into bite-sized pieces
  • 1 T. olive oil, divided
  • 4 chicken thighs, bone-in and skin-on
  • ¾ tsp. kosher salt, divided
  • ½ tsp. freshly ground black pepper, divided
  • 1 tsp. Ozark seasoning or similar seasoning blend
  • 1 ¾ c. chicken stock
  • 5-9 thin lemon slices
  • 8 oz. trimmed green beans

Preheat the oven to 450° F.

Place the potatoes in a medium saucepan; cover them with water. Bring the water to a boil and simmer 10 minutes; drain and set aside.

Heat a large cast iron skillet over medium-high heat. Add 1 teaspoon of the olive oil to the skillet. Sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken (skin side down) to the skillet; cook for 5 minutes or until chicken is browned. Turn the chicken over. Place the skillet in the preheated oven; bake at 450° for 40 minutes. Remove the chicken from the skillet; keep warm.

Return the skillet to medium-high heat on the stovetop. Add the remaining 2 teaspoons of olive oil. Add the potatoes; cook for 3 minutes or until browned, stirring once. Add the remaining salt, remaining pepper, Ozark seasoning, and chicken stock to the skillet; simmer for 1 minute. Add the chicken to the skillet; top with the lemon slices and green beans. Return to the oven and cook for an additional 15-25 minutes until the potatoes are fully soft, the chicken is fully cooked, and the green beans are tender.

  • Yields: 3-4 servings
  • Preparation Time: 75 minutes

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