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Grillville Skillet Chicken Dinner

This Little Goat went to Grillville
  • This Little Goat went to Grillville


2 servings


1 hour

active time

15 minutes


2 bone-in, skin-on split chicken breasts 

1/4 cup extra virgin olive oil, divided

6 cloves garlic, smashed 

8-10 sprigs fresh rosemary

1 Tbsp + 2 tsp This Little Goat went to Grillville, divided 

Kosher salt and freshly-ground black pepper

12 oz. Brussels sprouts, sliced into 1/4-inch thick slices 

1 small butternut squash (about 1 1/2 lb.), peeled and cut into 1/2-inch cubes (about 2 cups cubed squash)

1 small red onion, thinly sliced 

Canola oil


Goat Note: This recipe can be easily doubled to serve a family of four. If you don’t have an oven-safe skillet large enough to hold everything, just brown the chicken in a pan then transfer to a baking sheet to roast!

Preheat the oven to 375 degrees.

Place chicken in a large mixing bowl and toss with 2 Tbsp olive oil, the leaves from 2-3 large rosemary sprigs, 1 Tbsp Grillville spice and 1 1/2 tsp kosher salt. Set aside while you prepare your vegetables.

Add the sliced Brussels sprouts, onion and squash to a separate large mixing bowl. Toss with remaining 2 Tbsp olive oil, smashed garlic, the leaves from 2-3 large rosemary sprigs, 2 tsp Grillville spice and 1 1/2 tsp kosher. Toss until vegetables are well coated.

Heat a large cast-iron skillet (or other oven-safe skillet) over medium-high heat and drizzle with a splash of cooking oil. Once hot, add the chicken, skin side down. Cook until the skin is golden brown and beginning to crisp up, about 5 minutes. Flip over and remove from the heat. Add vegetables to the skillet, surrounding the chicken, and tuck in the remaining rosemary sprigs.

Place in the oven and roast, tossing veggies once halfway through, until the chicken is cooked through and vegetables are golden brown and tender, about 45-50 minutes. Let chicken rest for at least 5 minutes before serving. 

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