Cast iron roasted chicken and white wine sauce soaked breadcrumbs

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"A one-pan family favorite. Crispy chicken thighs, warm roasted veggies, and buttery saucy toasted breadcrumbs."
-- @shelbyykhan
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  • Recipe Card
Cook time: 30mins
Serves or Makes: 2

Recipe Card

ingredients

Chicken and veggies

  • 2 bone in chicken thighs
  • 2 tablespoons olive oil
  • 4 cloves garlic
  • 1 teaspoon rosemary
  • salt and pepper
  • 3 peeled carrots
  • 7 fingerling potatoes
  • 1/2 cup dry white wine
  • 1/2 cup veggie or chicken broth
  • 1 tablespoon butter
  • honey

Method

  • Step 1

    Warm a cast iron on medium heat with one tablespoon olive oil. In a bowl, combine remaining tablespoon olive oil, with salt and pepper, rosemary, and one clove of minced garlic. Rub or brush all over the chicken thighs.

  • Step 2

    Preheat oven to 375 and sear chicken thighs skin side down in cast iron. Cook for 5-7 minutes until skin is golden brown and crisp.

  • Step 3

    Flip chicken to get color on both sides.

  • Step 4

    Drop in carrots, potatoes, and crush the remaining three cloves of garlic and toss those in as well. (Don't have to chop them, just a little crush will release the flavor but prevent the garlic from burning!)

  • Step 5

    Pour in white wine, and broth. Bring to a boil. Place tablespoon of butter in the center of the pan, and drizzle potatoes/carrots with honey (this will help them caramelize as they cook!)

  • Step 6

    Carefully transfer pan from stovetop to oven, and cook for about 20-25 minutes, until potatoes are tender and chicken is cooked through. (Because it's bone-in chicken, it will have a little longer of a cook time without drying out. It's also surrounded by liquid! ;) )

  • Step 7

    Meanwhile, prepare your breadcrumbs by tossing cubed or torn bread with seasoning and oil. Place in the oven for about 10 mintues, tossing halfway to brown on all sides.

  • Step 8

    Once breadcrumbs have cooled a bit, drop them right into the pan to soak up all of the sauce created. Allow to set in the oven for an additional few minutes. You can remove the chicken first if you want to be able to toss the breadcrumbs through!

ingredients

Breadcrumbs

  • 6 pieces gluten free bread
  • 1/2 tablespoon olive oil
  • salt and pepper, to taste
  • 1 teaspoon parsley
  • 1 teaspoon garlic powder