Cast Iron Roasted Chicken and Potatoes

Serves 2-3

For Chicken and Potatoes

3-4 bone-in Chicken thighs or chicken leg quarters
5-6 Potatoes chopped in 1 inch or so chunks
2 bulbs of Garlic, separated into cloves, do not peel
Avocado Oil
Himalayan Salt, Pepper,
Dill (optional)
McCormick Grill Mates Montreal Steak Seasoning (optional)
thick slice of Lemon cut in 4

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Preheat the oven to 400 F.

1. Peel and chop potatoes. Put it in 12 inch skillet. Add garlic cloves.

2. Wash and pat dry the chicken. Trim it from fat. Put it in the skillet in a single layer.
Season with salt, pepper and dill or use McCormick Seasoning. (P.S. When I have leftover dill, I chop it fine and let it dry in a single layer.)
Add avocado oil and toss everything with your hands in order to coat everything evenly.
Put lemon in a small bowl and microwave for 10 sec to make the juices flow. Squeeze lemon on the chicken and leave the leftover on top of it.

3. Roast for 40-45 min. You might need to check the potatoes in 20 min and turn them around.

As a side dish you can serve the Roasted Green Onions or Roasted Bell Peppers and Onions. You can put them in the oven on the bottom rack after 20 min of cooking the chicken.