So our friends Rindy and Aaron gave me a deep enameled cast iron skillet for Christmas and it is turning into one of my favorites. It is so versatile, can be used on the stove top as well as the oven. I have used it for enchilada casserole, chili, hamburger and rice….etc. Tonight I put together pan roasted chicken with mushrooms and a salad as the side dish. This dish is tasty and easy to throw together, even on a Wednesday night!
Preheat oven to 375 degrees. Add 2 T of olive oil to the pan and heat over medium high heat. Once the oil starts to shimmer, add the chicken. I used thighs – bone in and skin on, seasoned with salt and pepper. Cook skin side down until golden and crispy. (about 8 minutes) Flip the chicken over, toss in a bunch of mushrooms, add seasonings and toss in the oven. I used thyme, basil and a mediterranean blend.Roast for 25 – 30 minutes or until chicken is done, 165 internal temperature. Remove from oven and let stand 5 minutes before serving, The chicken will brown even more while in the oven and will come out looking good!To go along with this I made a salad of mixed greens, yellow peppers, mushrooms, roasted almond slivers and feta cheese. A nice accompaniment. Enjoy!!