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Spring Chicken Skillet

Author Whole Sisters


  • 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


  1. Preheat oven to 400 degrees.
  2. Heat oil in a cast iron pan over medium high heat.
  3. 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.
  4. 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.
  5. Remove from the oven and mix the browned chicken in with the vegetables.
  6. Combine the lemon juice and garlic, pour the mixture over the chicken and vegetables. Bake an additional 15 minutes.
  7. Garnish with parsley.

Recipe Notes

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.