3-4 large chicken breasts
3 tbsp.Olive Oil
Salt and pepper
2 tbsp. Lemon pepper seasoning
6-7 small Red Potatoes sliced
1 small bag Baby Carrots
1 Tbsp. Tarragon
Parsley for garnish
In a large sealed tight container add your chicken breasts. 1/2 of a freshly squeezed lemon juice, and seasonings let refrigerate for 2 hours
In a cast iron skillet add 3 tbsp. of olive oil and place on your stovetop at medium heat to high heat.
Once you start to hear the oil “pop” add your chicken breasts cook on high for 5 minutes until the breasts look crispy then rotate and cook for another 5 minutes.
Now reduce your heat to medium and cook on both sides for 12 minutes each to insure its completely cooked
Pull the chicken out and place to the side
Add your onion, potato, and carrots to the cast iron add your 1 tbsp.of tarragon and salt and pepper to taste.Cook on medium heat till tender- add 1/2 of a lemon freshly squeezed juice
Turn off your heat on your stove top and place the chicken back in the skillet.
Garnish with Parsley and lemon wedges