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10Ingredients
55Minutes
540Calories
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Description
Instead of deep-frying chicken as his family did growing up, Marrekus and Krysten Wilkes sear it with Southern spices and add veggies for a one-pot meal. As a shortcut instead of the dry seasonings for the chicken, the Wilkes like to use 2 tablespoons of their “Soul Dust” seasoning, available on their Cooks with Soul website. Note that if you don’t have a 12-inch cast-iron skillet you can use another heavy ovenproof frying pan this size, but you may need additional oil. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of Cooks with Soul.
Ingredients
US|METRIC
6 SERVINGS
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Directions
- Preheat oven to 400°. Scrub potatoes (no need to peel) and cut into 1-inch cubes.
- Combine salt, granulated garlic, and black pepper in a medium bowl. Add chicken and turn to coat.
- Set a 12-inch cast-iron skillet over medium-high heat and add grapeseed oil; heat until oil starts to shimmer and smoke a little, 2 to 5 minutes.
NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium1380mg57% |
| Potassium1140mg33% |
| Protein30g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A220% |
| Vitamin C30% |
| Calcium8% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(73)
Laura 6 days ago
The best chicken I’ve ever made. Such a good recipe. The chicken was so juicy and pretty crispy. Was just about as tasty as fried chicken but less greasy.
LC Guy 5 months ago
I seasoned my chicken and veggies (minimal salt) more liberally than the recipe called for. I also used red potatoes vs. russet. Turned out great!
Kazaryan 7 months ago
I made this dish with chicken breast and it turned out so good. With my carrots I caramlized some onions and added some baby Bella mushrooms. I salt and peppered to taskte. When I ready to put it all together and put in the oven, I added a little of chicken stock so my chicken didn’t dry out. It’s such a tasty and filling dish. It is a little time consuming but worth it.
Connie Garig 8 months ago
I really enjoyed fixing this dinner. I used the large carrots instead of baby carrots because that’s what I had in my refrigerator. Everything else I followed as written.
My husband and my son really enjoyed this one. I enjoyed getting my cast iron skillet out. (I don’t use them in the spring and summer)
This meal was very delicious and fun to make,I will be making it again and I’ve added it to my favorites.
Juliette a year ago
Awesome recipe. I love cooking with cast iron and will definitely be making this again.
Michele Player a year ago
Really delicious. The pan got a bit overheated and so it was on the edge of burning during the stove part, but that was the only problem. Used regular carrots cut up as well as a spare parsnip. Put it in the oven for 30 minutes because the chicken wasn’t starting out very cooked. Delicious, satisfying, and remarkably easy to do on a weeknight.
Nic Jones a year ago
Simple but delightful flavors. I par cooked both my potatoes and carrots beforehand which helped them from being undercooked.
Will definitely cook this again. My son and husband enjoyed it also. Yum!
John Churchill a year ago
Very tasty. I added more oregano on the chicken in addition to the carrots.
Justin Lanoux a year ago
A family fav. Used a little extra spice and cooked carrots a bit longer to soften.
Catalina a year ago
This dish was amazing! The entire family loved it, even grandpa (he had two plates LOL). Definitely going in the favorites list for this family.
Morgan a year ago
I added onion in the pan with the chicken and diced avocado after moving to serving plates. This is one of my family’s (wife, 8 year old, 5 year old) favorite new recipes. It’s simple but absolutely fantastic!
Jayne Matthews Misap 2 years ago
Scrumptious! Will definitely be a favourite of mine and my husbands. I made chicken gravy with a Knorr stockpot as well. By adding cornflour it was the right thickness.
Lena Rose 2 years ago
Awesome recipe! My boyfriend and I absolutely loved it. I used fingerling potatoes instead of russet and added thyme and rosemary to the veggies. Also added a little cayenne and red pepper flakes to the chicken too (for heat lovers).
MamaSue 2 years ago
Yummy! Didn’t have a cast iron skillet, so things took a bit long to cook. But I improvised and it turned out great!
Darryl May 2 years ago
Turned out fairly well. Would definitely cook longer in oven, 25-30 minutes. Look forward to cooking again and using some of the other suggestions for vegetables.
amy reynolds 2 years ago
Excellent dish, the whole family, including the kids, loved it! I will be making it again.
Simone 2 years ago
It turned out perfect!!! I just had chicken leg quarter pieces so I had to adjust the baking time for 15 minutes longer. Also, it said to cook the carrots for only 5 minutes but I had to adjust the time for 15 minutes longer, since my hubby doesn’t like crunch carrots.
Hello Pchez 2 years ago
turned out great. I did not do the veggies, cooked it a little longer my pieces were thick. seasoned with our normal grill specials.
Amber Boyd 2 years ago
Decrease the salt on the chicken and lightly salt and pepper the potatoes and olive oil instead of grapeseed oil Muy deliciosa!
Bev 2 years ago
Perfecto! I decreases the salt to half as recommended from many reviews, added a few dashes of smoked paprika to the chicken spices, added zucchini and red peppers to the carrot part of the recipe and OMG! Wonderful dish—the potatoes, chicken, and veggies all turned out perfect! Thank you 👌
Michelle Watts 2 years ago
modified a bit, marinated the chicken in a citrus basil dressing. excellent flavors