- If you're on the lookout for a healthy,
satisfying meal that's easy to make,
look no further than today's skillet chicken
with carrots and potatoes.
It's perfectly crispy chicken with roasted carrots
and potatoes all made in one skillet,
so let me show you how it's done.
All right guys, so we're gonna get started
by seasoning our chicken.
I have chicken that is bone in with skin
because it makes it jucier and simply really good.
I like to season the underside first so that I can flip it
and then put the skin right on my pan.
So, let me show you how I do it.
I'm gonna take some salt and liberally salt one side.
Pepper and some sweet paprika.
Sweet paprika is different
than smoked paprika or Spanish paprika,
but I personally really like this one.
The difference is in the peppers.
Now we're gonna flip our chicken
onto the other side and do the skin.
Again we're gonna take some salt.
Now whether or not you eat the skin,
you still want to fry it up and make it crispy
so the juices on the pan and all the tidbits
get that really great chicken flavor.
Let's add some freshly ground pepper to the top
and then the rest of our paprika.
Awesome, so now that, that's done,
we are gonna melt our butter on our pan.
You're going to want to use a pan with sides and a lid
because after everything's cooked we're gonna put a lid
on and let that simmer.
So, having a lid is a really great idea.
Again, I'm gonna use butter,
but if you don't want to use butter,
you could use olive oil or cooking oil as well.
I personally really like the butter flavor in this recipe.
Okay, so first we're going to brown our chicken
about two minutes per side.
So, let's flip that over here.
Start cooking our first side.
So while the chicken is browning on each side,
I'm just going to chop my carrots and half my potatoes.
I just bought a bag of carrots and give them a course chop.
Now it's only cooking about 20, 25 minutes.
So this piece is not gonna cook
as even as a smaller piece.
So, you'll definitely wanna give it a little chop.
Now you can have these veggies chopped up ahead of time
like I had my onions chopped yesterday
when I meal prepped for this recipe,
but the carrots, I never really got to it
and I figured while the chicken is browning I'll do those.
Alright, so let's flip the chicken over.
Since I know now it has a crispy crust.
Check it out, golden brown.
We're gonna brown the other side.
It smells amazing over here.
So, now the underside just long enough
for me to halve these potatoes.
I'm using these baby potatoes that I already had
in my pantry, but you can use all red potatoes,
a large potato.
The idea is to have potato quarters
or just small enough so everything cooks
at the same time and evenly.
And these little ones, well, you can leave those whole.
All right guys, so I finished chopping my potatoes
and in about two minutes or so, I know that my chicken
is browned on both sides,
so I'm just gonna take a clean plate
and remove the chicken from the pan.
All right, to the same pan, I'm just adding my onions.
Now my onions are gonna absorb all
the seasoning from the chicken, the juices, the flavors.
All right, so to my onions I'm gonna add
a little bit more salt and pepper
since our chicken usually absorbs most
of that salt and some pepper.
So next my carrots that I chopped up.
We're gonna throw them in there.
And literally this is a full meal in one pan.
And after the carrots, we stir them a little bit.
I want to get those covered up too.
We're gonna add our potatoes.
Stir those up too.
Oh, it smells so good, you guys.
As soon as we're done making this video,
we're gonna eat this, that's how good it is.
All right, so these veggies are gonna cook
maybe about five minutes just a little bit
'til they soften up and brown up.
Meanwhile, I'm gonna go put these dishes away.
I'm just the type of person that likes to clean up as I go
as opposed to let my sink pile up.
I know some of you guys are like,
"Oh, I just let it pile up and wait."
But if I'm waiting for food to cook,
it's super easy to clean up as I go.
And obviously not just cleaning up,
this is the perfect time to maybe prep tomorrow's meals.
If you're following a meal plan,
I'll tell you exactly what to do.
So if your knife is out and your board's out
and you have veggies and everything's dirty and messy,
now is the time to prep your food
like I just did with the onions.
I prepped those yesterday and they were ready
to go for today's meal.
You don't have to wait so long that the potatoes
and the carrots cook, you just want to brown them up.
So up next we're gonna take our corn starch
or tapioca starch, whichever one you use,
and put it over the top of the vegetables.
That is going to help add and thicken the sauce
that we're gonna make with the chicken
and the chicken broth.
Okay, so now we're going to add our chicken broth
or stock, whatever you have,
and if you don't have chicken broth
or stock, use vegetable as well.
this is going to lift up the little tidbits in the pan
and give us a sauce plus when I put on the lid,
it's going to make some steam and cook our meal
while we go do other things.
All right, so what we want to do is bring this to a simmer.
So what I'm going to do is take advantage
and scrape the bottoms of my pan to lift up the tidbits.
Once it's simmering, just like that to a low simmer,
you are gonna take your chicken and place it back
in the pan right on top.
I'll tell you what, one of these large pans with the lids,
it's been a great investment, it's not that expensive,
but I can make an entire family meal in one pan
and I know you guys always see me use
this one in my videos.
It's because it has tall sides that can fit
so much food in it, cook for my whole family
and then, oh, so good.
So now that my chicken is back in the pan
and the broth is simmering,
we're gonna take our lid and cover our chicken.
It's gonna cook for about 25 minutes
and that's the time we're gonna prep and clean up.
All right guys so it's been 25 minutes.
I am so ready to show you what this looks like.
I also have some fresh thyme right here.
I know, it's such a spoiler.
I'm gonna give the thyme just a quick chop.
You always want to add fresh herbs
to your recipe right at the end.
Let's check this out.
The chicken, guys, it smells amazing.
I'm gonna add some thyme on top.
Full disclosure, I was shooting another video
while the chicken was cooking and I just, I mean,
it was hard to concentrate.
Speaking of thyme, it's time to dish up.
Let's try this chicken.
Oh my gosh, you guys.
The carrots and potatoes, we gotta try all of it.
They are soft and cooked but not mushy.
Cannot wait to eat this.
Now the chicken is perfectly cooked through
and still juicy and soft, let's check it out.
So good.
Honestly, I've been waiting to wrap up this video
just so I can eat it.
Make sure you grab the recipe right below
in the description box and while you're down there,
click that red subscribe button.
You and I get to cook together every single week.
See you next time.
(optimistic music)