Cast‑Iron Chicken with Spring Vegetables & Lemon‑Buttermilk Pan Sauce

Ingredients (serves 3–4)

For the chicken

• 4 bone‑in, skin‑on chicken thighs (or breasts)
• Salt and black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• 2 tbsp vegetable oil or bacon fat

For the vegetables

• ¾ lb new potatoes, halved
• 8 oz fresh green beans, trimmed
• 1 small sweet onion, sliced
• 2 cloves garlic, smashed
• 1 tbsp olive oil
• Salt & pepper

For the pan sauce

• ¼ cup chicken stock
• ¼ cup buttermilk
• Zest of ½ lemon
• 1 tsp fresh lemon juice
• 1 tbsp butter
• Optional: chopped parsley or chives

Instructions

1. Prep the oven
   Preheat oven to 400°F.
2. Season the chicken
   Pat chicken dry. Season generously with salt, pepper, paprika, and garlic powder.
3. Sear
   Heat a cast‑iron skillet over medium‑high heat. Add oil.
   Place chicken skin‑side down and sear until deeply golden and crisp, about 5–6 minutes. Flip and cook 2 minutes more. Remove chicken to a plate.
4. Start the vegetables
   Add potatoes cut‑side down to the skillet. Cook 4–5 minutes until lightly browned. Add onion, garlic, green beans, olive oil, and a pinch of salt and pepper. Toss gently.
5. Roast together
   Nestle chicken back into the skillet, skin‑side up.
   Transfer to oven and roast 25–30 minutes, until chicken is cooked through and potatoes are tender.
6. Finish with sauce
   Remove chicken and vegetables to a serving platter.
   Place skillet over medium heat, add stock, scraping up browned bits. Stir in buttermilk, lemon zest, lemon juice, and butter. Simmer 1–2 minutes until slightly thickened.
7. Serve
   Spoon sauce over chicken and vegetables. Finish with herbs.

What to serve with it

• Skillet cornbread or buttermilk biscuits
• Sliced tomatoes with salt and pepper
• Sweet tea, or a cold pilsner