Roasted chicken thighs, cabbage, carrots and onions bakes in a cast iron skillet.

Servings: 4

Roasted Chicken Ingredients

4 chicken thighs
½ small head of cabbage (about 2 – 2 ½ cups)
6 organic carrots
3 tablespoons of minced carrot tops (the green leaves of the carrot)
10 mini sweet onions or shallots (about 8 ounces) peeled and cut in quarters
olive oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon (This is a must!)
½ teaspoon salt
4 cloves of garlic chopped
4 whole bay leaves
1½ teaspoons ground sage
5 sprigs of fresh thyme (Remove the leaves of 3 sprigs for seasoning the dish and 2 sprigs to garnish.)
Beef, chicken or vegetable bouillons or broth (I dissolve 2 beef bouillon cubes in 12 ounces of water.)
2 pats of salted butter to finish the last 5 minute of baking (Not margarine.)

Roasted Chicken Directions 

Preheat oven to 425° F with large cast iron skillet placed in oven. After it has reached desired temperature, prepare skillet with enough extra virgin olive oil to cover bottom and then sprinkle skillet with ground ginger.

Prepare the chicken thighs by removing the bone from the core of the thigh and trimming excess fat and skin. I leave the skin on for this recipe. On bottom side (non-skin side) sprinkle with cinnamon and salt, tuck the skin at the bottom and place 4 chicken thighs in preheated skillet, skin side up. Bake for 30 minutes at 425° F.

After chicken has baked for 30 minutes lower the temperature of the oven to 375° F. Chop cabbage in wedges and place around the edge of the skillet. Peel and chop carrots. Mince carrot tops (the green leaves) finely for about 3 tablespoons and set aside. Peel, trim and cut onions in quarters. Place the vegetables on top of the chicken.  Add 8 ounces of the broth.

Season with the bay leaves, fresh garlic, sage, fresh thyme leaves and the chopped carrot top. Sprinkle with pink Himalayan salt and black pepper. (Remember Himalayan salt is stronger in taste than normal table salt so be cautious.) Drizzle with a couple of teaspoons of extra virgin olive oil on the top and place back in the oven and roast approximately 45 minutes at 375° F.  At about 25 minutes into the baking add the remaining 4 ounces of broth. Cook until the vegetables are tender and the chicken reads 165° F with meat thermometer.

For last 5 minutes of baking, add 2 pats of salted butter in the center of the dish and garnish with the two sprigs of thyme. Bake just long enough to melt the butter.

It is a hit for the taste buds.

Enjoy!

Plating And Serving

I serve this Roasted Chicken Thigh dish with sliced, boiled, golden potatoes seasoned with fresh garlic, butter, salt and minced fresh parsley. The potatoes take about 20 minutes to prepare. (I prepare the potatoes separately because it creates a starchy texture when combined.)

I plate the main dish and the garlic, butter potatoes and serve it with fresh dark bread and butter.

Lodge Cast Iron Collection

America’s oldest family-owned cookware foundry, Lodge has been forging cast-iron pots and pans since 1896. Preseasoned and ready to use, these heavyweight skillets heat evenly and won’t cool down when you add foods, making them ideal for searing and browning.

Photographer and Stylist: Deana Fulton
Camera: iPhone
Copyrights and credits: ©2020 Deana Fulton