Start by coating the cast iron skillet in olive oil and place on medium heat. Add minced garlic and lay the rosemary sprigs in the skillet for a quick sear. This is a quick way to add flavor.
Then add chicken and lay the rosemary on top.
Turn your oven on 375°F.
Roughly chop carrots and potatoes. Throw in a bowl with a little olive oil, salt, pepper and lemon juice. Toss until fully coated.
Now that the chicken has been cooking for a few minutes, remove the pieces from the skillet on a plate to rest. Don't worry that the chicken isn't fully cooked. It's going in the oven in just a few minutes to finish.
Throw the vegetables in your skillet and gently toss every once in a while as they cook for around 20 minutes.
Move around the vegetables to gently place the chicken strategically in the skillet.
Place in the oven at 375°F for approximately 1 hour.
The vegetables should be semi-soft and chicken fully cooked with an internal temp of 165°F.
Plate it up and enjoy!
Give this recipe a try and let me know what you think!