Patterned after our favorite dish at The Stumbling Goat, we love this with roasted broccoli and mashed potatoes as a super comfort food. Of course, it's Memorial Day weekend and it should be sunny BBQ weather - but it's not. It's cold, rainy but at least we have roast chicken with mashed potatoes as a silver lining.
Ingredients:
2 boneless skin on chicken breasts - you can butcher up a split fryer breast that has bones, if you need
vegetable oil
salt and pepper
cast iron skillet
Preheat oven to 450*
Season your chicken, both sides, with salt and pepper.
Heat a generous amount of vegetable oil in the cast iron skillet and heat over high heat just to smoking point. Sear flesh side of breasts for a few (2?) minutes, flip and sear skin side for another couple minutes (2-3).
Transfer skillet to oven and check after 7-10 minutes. Timing will depend on thickness of breasts. Let rest for 5-10 minutes.
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