Random Single Gal Recipe: Cast Iron Lemon-y Herb Chicken With Potatoes & Broccolini (Plus, Spiked Blue Raspberry Lemonade!)

The single most essential item in my kitchen might have to be the large cast iron pan my mom got me for Christmas. I’ve used it to cook nearly every day since I got it, and while I knew it was going to come in handy for cooking protein, I didn’t realize that a cast iron pan is actually ideal for cooking a whole meal. Anything that cuts down on dishes — my least favorite household chore after cleaning the toilet — is aces by me. After the jump, check out a one-pan recipe for one of my favorite meals to cook for dinner after a long day at work, roasted lemon-y chicken with potatoes and broccolini. Oh, and to wash it all down, a sweet and tangy spiked blue raspberry lemonade. NOMMMM.

Cast Iron Lemon-y Herb Chicken With Potatoes & Broccolini (Plus, Spiked Blue Raspberry Lemonade!)


  • 4 bone-in, skin-on chicken thighs (you can also do chicken breasts if you prefer white meat, just adjust the cooking time)
  • fingerling and/or baby potatoes (cut them in half if they’re sizable in any way)
  • 2 lemons
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 1 tablespoon dijon mustard
  • sea salt
  • freshly ground pepper
  • red pepper flakes
  • 3 cloves of garlic
  • olive oil
  • broccolini

To Prepare:

  1. Preheat oven to 450 degrees. Mince two cloves of garlic with the herbs and a pinch of red pepper flakes until you’ve almost got a paste. Put the mixture in a large bowl. Add dijon mustard, juice of one lemon (but don’t discard the lemon halves!), a tablespoon of olive oil, and as much salt and pepper as you would usually use to season four chicken thighs. Add the chicken and coat well. Set aside.
  2. Put potatoes in a pot and fill the pot with (salted) water so it covers the potatoes. Cover and boil the potatoes for around 10 minutes until fork tender. Drain and set aside.
  3. While the potatoes are cooking, heat a drizzle of olive oil in a large cast iron skillet over medium-high heat until the oil is glistening. Add chicken to the pan, skin-side down, and cook for about five minutes, until the skin is golden brown. Turn off the heat, remove chicken thighs from the pan and set aside on a plate.
  4. Add cooked potatoes to pan and toss with a little extra olive oil, pan juices, salt and pepper to season, and another squeeze of lemon juice. Nestle chicken pieces in with the potatoes, skin side up this time, add the squeezed lemon halves, and put the entire pan in the oven for another 25-30 minutes.
  5. Trim the end off the broccolini and mince the remaining clove of garlic. When there’s about 10 minutes left of cooking time for the chicken, take the pan out of the over, flip the potatoes, and then add the broccolini on top of them. Drizzle a tiny bit of olive oil over the florets and season with salt and pepper. Put back in the oven to finish cooking.
  6. When the cooking time is up, remove the pan from the oven, give everything another squeeze of lemon and let the chicken rest for five minutes before serving.
  7. Serve, savor, burp, let puppy lick plate. Save leftovers (ha!) for later.

Oh wait, refreshments! You need a cocktail. Try this sweet and tangy drink:

Spiked Blue Raspberry Lemonade


  • 1-2 shots UV Blue Raspberry Vodka
  • 12 oz. good store bought lemonade
  • 4 oz. lemon-flavored San Pellegrino soda
  • 1 slice fresh lemon

To Prepare: Pour the shots of UV Blue Raspberry Vodka into a glass half-filled with ice. Add the lemonade and then the soda, and still to mix. Garnish with a slice of lemon on top.