Skinless Chicken thighs (2)
Grape tomatoes (1/2 cup)
Green beans (1/2 cup)
Sliced mushrooms (1/2 cup)
Kosher Salt (2 tbsp)
Black Pepper (1 tbsp)
Garlic salt (1 tbsp)
Garlic (minced – 3)
Grape seed oil (2 tbsp)
Butter <vegetable oil spread> (2 pads)
Pre heat oven at 350 degrees
Heat iron cast skillet with grape seed oil on medium-high until a little smoke rises (keep your eye on it!)
Place green beans, grape tomatoes and sliced and mushrooms in skillet, and turn heat down to medium. Season veggies with black pepper and kosher salt.
Toss vegetables for around 5 minutes. Once browned, place 2 seasoned chicken thighs in the skillet.
Flip thighs after about 3 minutes, not cooked all the way through. Heat skillet for another 3 minutes.
Put in 2 pad’s of butter, minced garlic, and 1/3 cup of vegetable broth to skillet
Put skillet in oven for 45 minutes at 350 degrees.
Check chicken is thoroughly cooked through. Let skillet rest for 2-3 mins then serve.