Cast Iron Skillet Whole Grain Mustard and Potatoes

Mike went Sam's club shopping for me last week, since I had to drive to my parents to pick up my medicine and my dress for Medicine Ball.  A family friend has shortened ALL of my dresses since I kid (aka I have been a midget all my life :) ).  And as for the medicine- one day I will go into the hassles of dealing with a specialty pharmacy- sending medicine to the wrong address, on the wrong date, having it sit outside all day in the summer when it needs to stay at 33 degrees since it is an injectable... the list goes on!  Anyways, they messed up again and so I had to drive to my parents in the windy snow storm last week so I could take my medicine on time.

Okay back to the story.  Mike bought these huge chicken breasts with the skin on them.  He said it was an accident, since he knows I always buy skinless, but I know he loves the skin, especially extra crispy.  The last recipe I made in the cast iron pan was the Cast Iron Skillet Lime & Scallion Chicken.  And, although it was really tasty, I remember thinking this could have been amazing if I bought chicken with the skin on it and crisped it in the pan.  So, when I saw these chicken with the skin on, I thought these are PERFECT for a cast iron skillet chicken.

And, it was!  The chicken was crispy on top and moist on the inside and the potatoes were lathered in delicious sauce.  The only thing is the potatoes needed a little longer to cook, so I recommend only use three potatoes and cutting them smaller.

Cast Iron Skillet Whole Grain Mustard and Potatoes

Ingredients
* 3-4 servings

• 2 chicken breasts bone in, skin on (or 4-5 chicken thighs works too)
• 1 tablespoon olive oil
• 3 tbsp wholegrain mustard
• 2 tbsp smooth Dijon mustard
• 3 medium red potatoes diced small
• 1 tsp of lemon juice or apple cider vinegar 
• 1 tsp of dried rosemary sprigs 
• 1/4 cup honey
• 1 clove of garlic minced
• salt and pepper for seasoning 

Directions

1. Preheat oven to 400 degrees F.
2. Season chicken with salt and pepper.
3. Heat oil in cast iron skillet or oven safe pan.
4. Lay chicken skin side down until skin becomes crispy. About 3 minutes.
5. Add garlic around chicken and let get golden.  About 1-2 minutes.
6. Add potatoes to pan.  Mix mustards, honey, rosemary and lemon juice or vinegar in bowl.  Pour on top of chicken and potatoes.  
7. Transfer pan to oven and let cook for 40-45 minutes until chicken is white to the bone.
8. Potatoes might take longer if not cut tiny enough (ours did) so I took out the chicken and cooked the potatoes for another 20 minutes until fork tender (this means until a fork can pierce the potato easily)
9. Then ENJOY!