These cast iron chicken thighs roast in 25-30 minutes at 400°F, with crackly skin over potatoes & carrots. It's a cozy one-pan weeknight dinner with a buttery brown‑sugar thyme rub, minimal prep, big flavor.
Updated September 2025: I make some version of chicken thighs and potatoes almost weekly, and I've tested this method for consistent crispy skin while the vegetables turn golden around the edges. Updated for clarity and tips so you can nail it on the first try. Originally posted on November 30, 2020.
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Here's what readers have to say about this recipe:
Reader Kjersti, commented: "This was great - I loved the spice mix and the flavors worked SO well together. This will be in my rotation. ★★★★★"
Another reader Beverly, commented: "This is so good I made it several times I don't have any thighs so today I'm going to use breasts ★★★★★"
Ingredients & Substitutions
- Chicken: Bone‑in, skin‑on thighs deliver the crispiest result. Boneless works, reduce roast time as needed.
- Potatoes: Use baby golds or Yukon. Cut evenly so they brown at the same rate.
- Carrots: Slice on the bias for more caramelized surface area.
- Butter & Seasoning: Keep the brown sugar + thyme + paprika base. Swap thyme for Italian seasoning, or add lemon pepper for brightness.
Pro tips: Pat the chicken skin dry, do not crowd the skillet so potatoes roast (not steam).
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Chicken Thighs and Potatoes in a Cast Iron Skillet
Prep: Heat oven to 400°F. Pat chicken dry. Toss potatoes and carrots with oil, salt, and pepper in a 12" cast‑iron skillet; spread in a single layer.
Season: Rub butter under the chicken skin; season all over with salt, pepper, thyme, paprika, and a pinch of brown sugar.
Roast: Place thighs skin‑side up over the vegetables. Roast 25-30 minutes, until the thickest part reaches 165°F.
Rest: Let rest 5 minutes so juices redistribute.
📖 Recipe
Cast Iron Chicken Thighs with Potatoes and Carrots
Equipment
- 1 12" cast-iron skillet
Ingredients
- 1 ½ cups small potatoes, quartered
- ⅓ cup baby carrots, cut in 1-inch pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme
- ½ teaspoon paprika
- ½ teaspoon salt
- 4 chicken thighs (1 to 1.5 pounds)
- 1 tablespoon butter, cubed and softened
Instructions
- Begin the recipe by preheating the oven to400°F. Using a cast iron skillet, add the 1 ½ cups quartered potatoes, ⅓ cup carrots, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Toss evenly to distribute and spread evenly on the bottom of the skillet.
- In a small shallow dish, stir together the 2 teaspoons brown sugar, 1 teaspoon garlic powder, 1 teaspoon fresh thyme, ½ teaspoon paprika, and ½ teaspoon salt. Set the spice mixture aside.
- Rub each of the 4 chicken thighs all over (including underneath the skin if you prefer) with ¼ of the 1 tablespoon of butter and then generously rub in the spice mixture until all are evenly coated on all sides.
- Place on top of the vegetables in the cast iron skillet. Continue the process with each piece of chicken thigh until finished. If you have any leftover spice mixture, simply sprinkle it evenly over the top of the chicken and vegetables.
- Place the chicken and vegetables in the oven to bake for about 25 to 30 minutes, until the chicken is cooked thoroughly (internal temperature reaches 165 degrees F.) and the vegetables are fork-tender.
- Carefully remove the roasted chicken thighs from the oven and allow it to rest for about 5 minutes before serving. Enjoy!
Notes
- Equipment: 12" cast‑iron skillet
- Temperature: 400°F (broil optional 2-3 minutes)
- Doneness: 165°F internal, rest 5 minutes
- Notes: Don't crowd the vegetables, pat chicken dry for crisp skin, optional sear for extra crunch.
Optional Variant: Sear → Roast (extra crisp skin)
- Sear thighs skin‑side down 5 minutes in a slick of oil over medium‑high, then 3-4 minutes on the second side. Set on top of the seasoned vegetables and roast as directed.
Optional Finish: Broil
- For ultra‑crispy skin, broil 2-3 minutes at the end. Watch closely.
Doneness & Food Safety (165°F)
- Chicken thighs are done at 165°F internal temperature (insert probe near the bone).
- Visual cues: skin is deep golden and juices run clear. Pull at 163-165°F; carryover will finish the job.
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Variations & Add‑Ins
- Lemon‑Thyme: Add lemon slices and fresh thyme sprigs over the potatoes, finish with lemon zest.
- Italian Seasoning or Cajun/Greek/Lemon‑Pepper: Swap for the thyme/paprika blend.
- Balsamic Marinade Option: Toss chicken with olive oil, balsamic, garlic, and seasoning; marinate 20-30 minutes before roasting.
- Root‑Veg Mix: Add parsnips or sweet potato cubes; keep total veg to a single, uncrowded layer.
Pan Sauce (Optional 2 minutes)
- Transfer chicken and vegetables to a plate, set skillet over medium heat.
- Deglaze with ½ cup chicken broth (or a splash of dry white wine), scraping up browned bits.
- Simmer 2-3 minutes to reduce, whisk in 1 tablespoon butter, salt, and pepper. Spoon over servings.
Storage & Reheating
- Store: Airtight in the fridge up to 4 days.
- Reheat: 350°F oven 10-12 minutes to re‑crisp skin. Potatoes can be microwaved, but they'll be less crisp.
FAQs
Yes, this recipe is designed to roast without searing. The sear step is optional for extra crisp skin.
Pat the chicken dry, don't crowd the pan, and broil 2-3 minutes at the end.
Absolutely. Keep vegetables in one layer so they roast, not steam.
165°F at the thickest part near the bone.
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Did you grow up Cast Iron Chicken Thighs too? Let me know your family twist in the comments! If you make this recipe, tag @SimplyLaKita on Instagram or pin it to save for later.
💌 From my kitchen to yours, happy cooking!
Kjersti says
This was great - I loved the spice mix and the flavors worked SO well together. This will be in my rotation.
LaKita says
Thank you so much Kjersti, glad to hear that you enjoyed the chicken recipe 🙂
johanne hubert says
omg this was sooo good - and so easy to make - many thanks
LaKita says
Thank you so much Johanne 🙂
Carrie Robinson says
This looks like the perfect Sunday dinner to me! 🙂 I am loving the seasonings happening here. I know my family would love this.
LaKita says
Thank you so much Carrie!!
Claire says
This is my go to chicken dish, when we want the comfort of a roast but I cannot be bothered!
I have never had it with pretty coloured potatoes like yours, we do occasionally find fancy carrots! But even with just normal carrots and potatoes it is great. I will sometimes throw in some pearl onions as well.
So easy and I know the family will all eat it!
LaKita says
Thank you Clarie! Happy to hear that you enjoy the recipe and adding pearl onions sounds great!
Jacqueline Debono says
This is a super easy one pot chicken dinner for weeknights. We love the homemade rub!
LaKita says
Thank you Jacqueline! Nothing beats a one pot meal during the week!!
Ann says
This was a great recipe! I did substitute chicken breasts for thighs, but still turned out great! Thanks for the share!
LaKita says
Thank you Ann, happy to hear the recipe wok well with chicken breasts!!
Nicole says
Girl, this looks great for any day of the week! I love how crispy the chicken looks too.
LaKita says
Thank you so much Nicole, the crispy chicken is everything!!! 🙂
Tristin says
This was a simple chicken recipe with no weird ingredients that my kids won’t eat. Definitely making it again.
LaKita says
Thank you, definitely simple with no weird ingredients 🙂
Anna says
Fantastic recipe! I didn't have any carrots, so swapped them for sweet potatoes, and it worked great. The meat with that crispy skin on was just finger licking good!
LaKita says
Thank you Anna, adding sweet potatoes sounds delicious!
Sangeetha says
Roasted chicken thighs with potatoes and carrots is one of my go-to meals because it's simple to make and always hits the spot. The combination of juicy chicken with roasted potatoes and carrots is a classic that never gets old. I can't wait to try this recipe and enjoy a hearty and satisfying meal at home.
LaKita says
Thank you so much Sangeetha, I agree 🙂
Enri Lemoine says
What a great recipe, Lakita. My children love it. personally, I love cooking in cast iron skillets. I also loved that I could cook the veggies and the chicken simultaneously.
LaKita says
Thank you Enri! Love cooking in the cast iron skillet as well 🙂
veenaazmanov says
Delicious spice flavors and definitely a one pot healthy meal. comfort food at its best. Weekend Dinner plan a must.
LaKita says
Thank you so much, happy to hear the recipe was a success for you!
amy says
I'm making this (minus carrots) for the second time tonight. I've gotten in the habit of brining chicken before roasting and it turns out juicy every time. Thanks for the easy recipe, it's a keeper.
LaKita says
Thank you so much Amy, glad to hear the chicken recipe was a success for you 🙂
Kateri says
If I use a regular pan instead of a cast iron, is the cooking time the same?
LaKita says
Hi Kateri! Yes, a regular pan should work without any problems. The cook time may need to be adjusted to longer.
Beverly says
This is so good I made it several times I don't have any thighs so today I'm going to use breasts
LaKita says
Thank you Beverly! Breasts should work just as well, but you may have to lessen the cook time 🙂
Nancy Harris says
I was out of brown sugar and I added smoked paprika and chopped celery and onion. My family was very impressed, A nice bowl of mixed salad greens with a lemon honey dressing was a tasty addition!
LaKita says
Thank you Nancy! Glad to hear this recipe worked well for you with the changes 🙂