2 bone-in, skin-on chicken breast – rinsed well- then pat dry – (chicken should be room temp for even cooking- it should be patted dry so it does not steam.)
1 tablespoon of grape seed oil
6 small red potatoes
4 small carrots
1 garlic clove (trim root off - leave skin on to avoid burning)
herb of choice (fresh thyme or rosemary, or any herb of your choice)
salt and pepper to taste
Instructions
Heat cast iron skillet, add grape seed oil, when oil shimmers add chicken breast skin side down. Don’t move it until it turns lose. Then you can continue to brown to the level of your preference. Turn chicken. Add vegetables and set into middle part of oven. Set timer for 20 minutes. Check after 20, turn veg and baste. Roast another 20 minutes. Use a thermometer for 170° F. temperature. Let chicken rest. Before serving I usually flip over the breast and run a knife along the bone and remove it for presentation. I like the flavor of bone-in chicken, but we have a family member(s), (I won’t out you, but you know who you are.) that is turned off by the bones. I personally think that is a whole other story, but for now, we will all just enjoy.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/chicken-with-grape-seed-oil/