CAST IRON CHICKEN BREASTS RECIPES

Steps:

• Preheat the oven to 450°F. 
• Pat chicken breasts dry with a paper towel
• Combine 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder. Mix well. Gently lift skin from the chicken breasts and sprinkle half the season mixture onto each breast under the skin. This will get the seasoning directly on the chicken meat. Put the skin back in place.
• Heat a 10" oven safe cast iron skillet over mid-high heat and melt 1 tablespoon ghee. Place the chicken breasts in the skillet with the skin side down and sear 3-4 minutes (see note 1). When chicken breasts are seared nicely, use tongs to flip them over (see note 2).
• Place skillet in the preheated oven and cook for 25-30 minutes or until internal temperature reaches 162°F. Use an instant read thermometer to check the temperature in the thickest part of the chicken without touching bone.
• When the chicken breasts are cooked through, remove the skillet from the oven and allow the chicken to rest for 10 minutes (see note 3)..

Steps:

• Preheat oven to 400°F. Stir together thyme, sugar, cayenne, 1 teaspoon of the salt, and 1⁄2 teaspoon of the black pepper in a small bowl. Sprinkle chicken evenly on both sides with thyme mixture. Wrap 1 bacon slice around each breast; tuck a second slice under wrapped slice, and wrap again, covering as much of the chicken as possible. Tuck the end of the second slice back under itself.
• Add the bacon-wrapped chicken to a large nonstick skillet, and cook over medium, turning frequently, until all sides are browned and crispy, about 25 minutes. Remove skillet from heat.
• While chicken is cooking, toss potatoes with oil and remaining 1 teaspoon salt and 1⁄2 teaspoon pepper; arrange on a lightly greased wire rack on a rimmed baking sheet. Bake in preheated oven until potatoes are golden brown and cooked through, about 25 minutes. Remove baking sheet from oven, and slide potatoes to one side of rack. Arrange chicken on rack; transfer potatoes, cut side down, to skillet. Bake chicken in preheated oven until a thermometer inserted into thickest portion registers 165°F, about 10 minutes. Place skillet with potatoes over medium, and cook until crispy, about 10 minutes.
• Stir together mayonnaise, Dijon, ketchup, and 1 tablespoon of the chives in a small bowl. Garnish chicken and potatoes with remaining 1 tablespoon chives, and serve with mayonnaise-chive sauce.