Rosemary Sea Salt Chicken is so simple and easy to make that you’ll want to make it all the time. It’s simple ingredients, healthy, and made in a cast iron skillet. I love the benefits of using a cast iron skillet to cook in. A cast iron skillet is easy to clean, you get the benefits of the iron, and there’s just something old-fashioned and good about cooking in an iron skillet.
I admit I rarely used my cast iron skillet until recently, but I am so glad I’ve rediscovered it. Check out the recipe for yourself and I hope you will give it a try:
Rosemary Sea Salt Chicken (Printable Recipe HERE)
- 4 chicken thighs
- 1/4 C olive oil
- 1 onion, peeled and sliced
- 6 small red potatoes, sliced
- 1 small bag of mini carrots
- 2 TBSP fresh rosemary
- 1 1/2 TBSP sea salt
- pepper to season
- Place your chicken on a plate and salt and pepper the chicken thighs, both sides.
- In cast iron skillet, heat 1/2 of the olive oil over medium/high heat.
- Add the rosemary into the skillet.
- Add chicken thighs and cook for about 5-7 minutes flipping over, cooking on the other side for another 5-7 minutes.
- Remove the chicken thighs from the skillet. Set aside.
- Turn down heat to medium and add the sliced red potatoes, onions, and carrots to the skillet.
- Drizzle olive oil over the veggies. Sprinkle with the sea salt.
- Add the thighs back on top of the veggies and cover.
- Cook for additional 20 minutes. Flip the thighs over half way through the cooking time.
- Remove the skillet from the heat to check the thighs. If done allow the chicken and veggies to rest for 3-5 minutes. If not return to the heat until the thighs are done. Flipping the chicken over half way through the time.
- Serve and enjoy!
My family loves the wonderful flavors of the rosemary and sea salt in this Rosemary Sea Salt Chicken meal. It’s a one pan, easy, cheap, and delicious dinner any day of the week.
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