Run and make this for your family immediately, our kids thought it was amazing. We were a little worried about them liking the lemon flavor but they were pleasantly surprised by how great it tasted. We really liked how the potatoes absorbed the garlic and lemon juice, which gave it a fresh taste reminding us of spring, hence the name Spring Chicken Skillet. Our kids commented that the potatoes were one of the best potatoes they had ever eaten. This will for sure be on repeat at our homes! Another great thing about this dish is it’s a one pot dish you dirty, this cast iron pan is made for easy clean up.
One reason we love cooking with cast iron is because it caramelizes everything so evenly and brings out the flavors. We own a few sizes but this 12″ cast iron pan is our most used pan. We love that it is pre seasoned and just gets better the more we use it!!
Here is the trick to getting those fancy carrots without spending $6 on a small bunch of gourmet carrots at the grocery store. Just go to your local grocery store and find the loose carrot bin, go through them and pick the smallest ones. This should only cost you around one dollar. Now just take those small carrots and peel them, you also trim the stems to give them that fancy look that you see at high end restaurants. It’s such a better bang for your buck and makes this dish look beautiful! It’s the small details that put a dish over the top!
As you can see, this is a gorgeous meal that anyone would be happy to be served. You can add sliced lemons and chopped parsley at the end for presentation, but really let those rustic flavors come though. Hope you enjoy this Spring Chicken Skillet as much as we do!
Spring Chicken Skillet
- 8 chicken tenders
- 2 tablespoon avocado oil or oil of choice
- 1 pound parboiled baby fingerling potatoes halved (see Notes)
- 8 small carrots peeled and trimmed
- 1 whole lemon juiced
- 1 tablespoon garlic minced
- 1/2 cup arrow root
- 1 teaspoon salt
- 1 teaspoon pepper
- parsley as garnish
Preheat oven to 400 degrees.
Heat oil in a cast iron pan over medium high heat.
Pat dry chicken. Combine arrow root, salt and pepper in a shallow dish. Dip both sides of chicken in the dry mixture. Add chicken to the pan; cook for 6 minutes or until the chicken is browned on both sides.
Remove chicken, then add carrots and potatoes. Place potatoes skin side up to ensure caramelization on the bottom of the potatoes. Place the pan in the oven and cook for 15 minutes.
Remove from the oven and mix the browned chicken in with the vegetables.
Combine the lemon juice and garlic, pour the mixture over the chicken and vegetables. Bake an additional 15 minutes.
Garnish with parsley.
To parboil potatoes: Wash the potatoes, then place into a large pot, cover with cold salted water and boil for 7 minutes, then drain in a colander.