Dinner & Lunch

Cast iron chicken and vegetable dinner

Written by admin


Instead of fried chicken just as his family has grown up, ANA and Krysten Wilkes burn it with Southern spices and add vegetables to a one-pot meal. As an abbreviation rather than dry seasoning for chicken, Wilkes likes to use two tablespoons of “Soul Dust” seasoning available on the Cooks with Soul website. Note that if you don’t have a 12-inch cast-iron skillet, you can use another heavy-duty oven-proof frying pan this size, but you may need additional oil. The recipe is a delicious original created by ANA and Krysten Wilkes of Cooks with Soul.


  • 2 lbs Russet potatoes
  • 1 tablespoon kosher salt
  • 1 tablespoon granular garlic
  • 1 1/2 teaspoons black pepper (coarse ground)
  • 2 pounds chicken thighs (bone-in and skin-on)
  • 3 tablespoons of grapeseed oil (or another neutral cooking oil such as canola oil)
  • 1 pound baby carrots
  • 3 garlic cloves (chopped)
  • 1 tablespoon dried oregano
  • Fresh chopped parsley (to garnish)