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)
- 1-2 tablespoons grainy mustard
- 1-2 tablespoons light brown sugar
- 1 tablespoon unsalted butter
- Parsley, roughly chopped, for garnish
- Preheat oven to 425°F.
- 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.
- 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.
- 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.
- To serve, pour sauce over chicken and carrots, sprinkle on a little parsley and enjoy!
- Serving Size:
- Calories: 318
- Sugar: 11 g
- Sodium: 270.9 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Carbohydrates: 22.1 g
- Fiber: 5.5 g
- Protein: 31.7 g
- Cholesterol: 147.7 mg
Keywords: one pan meal, cast iron skillet meal, chicken thighs, carrots