CAST IRON CHICKEN THIGHS AND POTATOES RECIPES

Steps:

• Halve onion lengthwise, and cut into ¼-inch-thick slices. Cut potatoes into ¼-inch-thick slices. Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots.
• Combine broth, next 3 ingredients, ¾ tsp. salt, and ¼ tsp. pepper. Pour over vegetables.
• Combine paprika and remaining ½ tsp. salt and ¼ tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.
• Cover and cook on LOW 6 hours or until chicken is done and vegetables are tender.

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)..