Cast Iron Baked Bone In Chicken Breast

• porcje: 2 servings
• czas aktywny: 10 minutes
• całkowity czas: 45 minutes

Składniki

2 bone in skin on chicken breasts (split chicken breasts)

4 large carrots

1 tsp coarse sea salt

1/2 tsp fresh cracked black pepper

2 tbsp avocado oil

2 tbsp salted butter

1 tsp dried thyme

Wskazówki

Preheat oven to 425F. Peel carrots and slice into 1/2" thick rounds and set aside. Pat split chicken breasts dry and season on top and bottom with coarse sea salt and cracked black pepper.

Heat oil in a large cast iron skillet or other oven safe skillet over med-high heat. When the oil is warm add the breasts to the pan skin side down to sear. Sear until the skin is crispy and brown about 5 minutes, then flip the breasts and cook on the other side for 3 minutes.

Remove the skillet from the heat and the chicken from the skillet. Add the cut carrots into the skillet with cubed butter on top. Sprinkle thyme on the carrots and add the chicken back into the pan skin side up.

Place skillet in the oven to bake at 425F for 25-27 minutes. Use a meat thermometer to check that the internal temperature of the chicken breast has reached 165F. Remove from the oven and allow to cool slightly before slicing.

Wartości Odżywcze

• Wielkość Porcji: 2 g
• Kalorie: 588 kcal
• Tłuszcz Całkowity: 42 g
• Tłuszcz Nasycony: 14 g
• Tłuszcz Nienasycony: 26 g
• Tłuszcz Trans: 1 g
• Cholesterol: 146 mg
• Sód: 1451 mg
• Węglowodany Całkowite: 12 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 6 g
• Białko: 39 g