Go Back
A cast iron skillet filled with roasted chicken cubes, golden potatoes, carrots, and green broccoli florets.

Garlic Herb Chicken & Roasted Veggie Skillet

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 435
Ingredients Method

Ingredients
  

  • 1.5 lbs chicken breast, 2.5cm cubes
  • 1 lb baby potatoes, halved
  • 2 cups broccoli florets
  • 2 medium carrots , sliced into 5mm rounds
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic , minced
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme, minced
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp smoked paprika

Method
 

  1. Preheat convection oven to 400 degrees Fahrenheit.
  2. In a stainless steel bowl, whisk together olive oil, minced garlic, rosemary, thyme, salt, pepper, and paprika.
  3. Arrange chicken cubes, halved potatoes, and carrot rounds in a 12-inch cast iron skillet.
  4. Apply 50 percent of the herb-oil mixture to the skillet contents and toss to ensure uniform coating.
  5. Transfer skillet to the center rack of the oven and roast for 15 minutes.
  6. Introduce broccoli florets to the skillet and apply the remaining 50 percent of the herb-oil mixture.
  7. Roast for an additional 15 minutes or until the core temperature of the poultry reaches 165 degrees Fahrenheit and potatoes are tender.
  8. Remove from heat and allow for a 5-minute carry-over cooking period before service.