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Iron Skillet Chicken + Carrots with Toasted Lager Mustard Sauce

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli


Break out the cast iron and your favorite beer and get cookin’ to celebrate Beer Month!



  • 4 pieces bone-in, skin on chicken thighs and/or legs (I used 2 whole chicken legs, 3 1/4 pounds total)
  • Kosher salt and freshly cracked black pepper
  • 12 carrots, cut on the bias into 1-inch thick slices
  • 3/4 cup Bluepoint Toasted Lager (or your favorite lager)
  • 12 tablespoons grainy mustard
  • 12 tablespoons light brown sugar
  • 1 tablespoon unsalted butter
  • Parsley, roughly chopped, for garnish


  1. Preheat oven to 425°F.
  2. Heat a cast iron skillet (or other oven-proof skillet) over medium-high heat. Pat chicken dry with paper towels and season liberally on both sides with salt and pepper. Add chicken to the skillet, skin-side down and let sear for 4 minutes. Add carrots and place the whole skillet into the oven.
  3. Bake for 10 minutes, then flip the chicken pieces and stir the carrots a bit and return to the oven for another 10 minutes, or until the internal temperature of the chicken reaches 165°F. Remove chicken and carrots to a platter and tent with foil to keep warm.
  4. If there’s a lot of liquid left in the pan, pour off the majority of it, leaving a few tablespoons plus the pan drippings. Place skillet back onto the stovetop over medium-high heat. Add beer, mustard and sugar and bring to a boil. Reduce the heat to medium and allow to reduce, stirring occasionally. Taste the sauce – if it’s too sweet, add more mustard. If it’s not sweet enough, add a little more brown sugar. Add salt and pepper if needed. Remove from heat and stir in butter until melted.
  5. To serve, pour sauce over chicken and carrots, sprinkle on a little parsley and enjoy!


  • Serving Size: 4
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