So I am in love with my cast iron pan and am looking for any reason to use it. I must say I love how even it cooks and how it goes from stove top to oven!! This can serve 2-4 people depending on the size of chicken breast, feel free to add more vegetables.
Cast iron rosemary chicken with veggies
you will need
2 chicken breast
Vegetables of choice
Mushrooms, cut in half
Red onion, big chunks
1-2 tablespoon Olive oil (You want the vegetables coated)
½ cup White wine
2 tablespoons Fresh rosemary, chopped
3 Garlic cloves, minced
1 tablespoon Olive oil
Heat cast iron on stove medium heat, once warm add oil. Pre heat oven to 375. While that’s heating up season the chicken breast with salt, pepper, smoked paprika, and garlic powder. Once oil is hot lay chicken on the pan cook for 5-6 minutes per side to brown.
While chicken is browning, mix the veggies, salt, pepper and olive oil in a bowl. Also mix up the marinade of white wine, rosemary, garlic and olive oil. Once chicken is browned remove from pan.
Add in the vegetables. Let cook for 2 minutes add the chicken on top.
Then drizzle the marinade over the veggies and chicken. Move to oven, cook for 25-35 minutes (Depends on size of chicken). Check for internal temperature to be 165.