Cast Iron Cooking- Country Harvest Chicken
This Cast Iron Cooking- Country Harvest Chicken recipe is full of country goodness. Garden vegetables that are harvested the same day are often used . Country or farm living often means that fresh livestock raised for eating is readily available. Sustainable living is the way for most farmers and this recipe is perfect for dinner on the farm.
Of course, those that do not own a farm can certainly make this Cast Iron Cooking- Country Harvest Chicken meal for themselves and their family. Make sure to choose only the freshest of ingredients, and go organic if at all possible. This dinner is fairly easy to put together and is very filling.
It can be served with a salad and rice of your choosing, to help stretch the meal and get more vegetables and grains into your diet. You could also add in a slice of apple pie, with or without ice cream to round out the meal.
Cast Iron Cooking- Country Harvest Chicken
Ingredients
4 chicken thighs
1 1/2 cups tomatoes
1 large zucchini
1 large yellow squash
2 tbsp. lemon pepper seasoning
1 tbsp. garlic salt
1 tbsp. Ranch dressing dry seasoning
Dash of rosemary
3 tbsp. olive oil
Fresh, curly parsley
Directions
Add the chicken thighs to a large bowl. Sprinkle the lemon pepper and garlic salt over the chicken thighs.
Stir well to make sure the seasonings is even distributed to all chicken pieces.
Cover with plastic wrap and place in refrigerator for one hour or longer to marinate.
Remove from refrigerator after they have been allowed to marinate for a while.
Add 3 tbsp. olive oil to a skillet and turn the flame on medium or high heat.
Once the oil is hot, add in the chicken thighs. Sprinkle with dried rosemary, if desired. Cook on high for 6 minutes until its lightly crisp.
Turn over and cook on the other side for another 6 minutes.
Reduce heat to medium and cook on both sides for an additional 5 minutes each side to insure that it is completely cooked.
Take the chicken thighs out of the pan and place to the side.
Slice the yellow squash, and zucchini into round circles about 1/4 inch thick.
Add these vegetables to the pan, sprinkle with ranch dry dressing and saute’ for 8 minutes on medium heat.
Toss often to ensure even cooking.
Then add in the tomatoes and continue to sauté’ for another 5 minutes.
Turn off the heat, then place the cooked chicken thighs back into the skillet.
Garnish with curled parsley.
| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time | Passive Time |
| 35 minutes | 1 hour |
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This Country Harvest Chicken recipe is full of country goodness. Garden vegetables that are harvested the same day are often used . Country or farm living often means that fresh livestock raised for eating is readily available. Sustainable living is the way for most farmers and this recipe is perfect for dinner on the farm.
Of course, those that do not own a farm can certainly make this Country Harvest Chicken meal for themselves and their family. Make sure to choose only the freshest of ingredients, and go organic if at all possible. This dinner is fairly easy to put together and is very filling.
It can be served with a salad and rice of your choosing, to help stretch the meal and get more vegetables and grains into your diet. You could also add in a slice of apple pie, with or without ice cream to round out the meal.
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- 4 chicken thighs
- 1 1/2 cups tomatoes
- dash dried rosemary (optional)
- 1 large zucchini
- 1 large yellow squash
- 2 tbsp lemon pepper seasoning
- 1 tbsp garlic salt
- 1 tbsp Ranch dressing (dry seasoning)
- 3 tbsp olive oil
- fresh curly parsley
- Add the chicken thighs to a large bowl. Sprinkle the lemon pepper and garlic salt over the chicken thighs. Stir well to make sure the seasonings is even distributed to all chicken pieces. Cover with plastic wrap and place in refrigerator for one hour or longer to marinate. Remove from refrigerator after they have been allowed to marinate for a while. Add 3 tbsp. olive oil to a skillet and turn the flame on medium or high heat. Once the oil is hot, add in the chicken thighs. Sprinkle with dried rosemary, if desired. Cook on high for 6 minutes until its lightly crisp. Turn over and cook on the other side for another 6 minutes. Reduce heat to medium and cook on both sides for an additional 5 minutes each side to insure that it is completely cooked. Take the chicken thighs out of the pan and place to the side. Slice the yellow squash, and zucchini into round circles about 1/4 inch thick. Add these vegetables to the pan, sprinkle with ranch dry dressing and saute' for 8 minutes on medium heat. Toss often to ensure even cooking. Then add in the tomatoes and continue to sauté' for another 5 minutes. Turn off the heat, then place the cooked chicken thighs back into the skillet. Garnish with curled parsley.
Yum yum! I couldn’t live without my cast iron skillets, and that’s pretty much all I use for everything. This recipe sounds fantastic! Thanks for sharing it! 🙂
the more I see castiron recipes the more I realized I need one looks yummy thanks for sharing have a great week