Cast Iron Chicken Thighs with Potatoes and Carrots

Name: Cast Iron Chicken Thighs with Potatoes and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 1/2 cups small potatoes, quartered; 1/3 cup baby carrots, cut in 1-inch pieces; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 teaspoons brown sugar; 1 teaspoon garlic powder; 1 teaspoon fresh thyme; 1/2 teaspoon paprika; 1/2 teaspoon salt; 4 chicken thighs (1 to 1.5 pounds); 1 tablespoon butter, cubed and softened

Published: Jul 5, 2023 · Modified: Aug 1, 2023 by LaKita · This post may contain affiliate links · 30 Comments

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Try making these Cast Iron Chicken Thighs with Potatoes and Carrots for a simple and complete meal that is comforting, flavorful, and delicious. It's the perfect weeknight dinner or Sunday supper the whole family will love that's filling and ready in minutes.

If you're craving more tasty and delicious chicken recipes, then be sure to try making a Greek Chicken Salad, some Cast Iron Chicken Breast, Hibachi Chicken, or a Chicken and Broccoli Casserole.

overhead view of finished chicken and potatoes in cast iron skillet on marble surface

One meal that I've been making almost weekly for years is chicken and potatoes. It's the perfect one-pan recipe that I can easily make in my beloved large cast iron skillet. Plus it's so comforting, filling, and flavorful.

My favorite chicken dinner recipes contains four chicken thighs that are each rubbed with a generous amount of butter before coating in a delicious homemade spice rub that contains brown sugar, fresh thyme, paprika, and garlic powder.

The roasted chicken thighs are cooked on top of a mixture of potatoes and carrots. Making it the perfect meal to share with your family. And if you're not in the mood to share, then it can be portioned out into meal prep containers to enjoy throughout the week.

Let's get started!

Why Use a Cast-Iron Skillet?

Cooking in a cast iron skillet is best for this particular recipe because it results in some crispy skin chicken thighs. I'm talking about golden brown chicken that is crispy with a slight char to it. Plus the potatoes and carrots become tender on the inside and slightly crispy on the outside from roasting in the oven at a high temperature.

Everything is cooked together in one pan for easy cleanup and the heavy skillet holds in all of the heat and can withstand this hot oven temperature. Since we're cooking chicken thighs completely in the oven instead of the stove top, using a pan that is durable enough is super important.

If you do not have a cast iron skillet, then you may use a heavy nonstick skillet that is oven safe.

Jump to:

Why Use a Cast-Iron Skillet?
Ingredients You'll Need
How to Cook Chicken Thighs in a Cast Iron Skillet
Recipe Tips & Tricks
Storage
More Chicken Recipes You'll Love
📖 Recipe

Ingredients You'll Need

overhead view of ingredients needed to make chicken recipe in separate bowls

Chicken Thighs - Four chicken thighs with the skin on them work best for this recipe. I have made it using boneless skinless chicken thighs and it works but doesn't provide the crispy outer skin that everyone loves. Boneless or bone-in chicken thighs, either is fine depending on your preference. Just remember to use skin-on chicken thighs for the best crispy chicken thighs.
Potatoes - Use any potatoes that you prefer, even sweet potatoes. I like to use a mixture of small creamer potatoes that I cut each potato into similar quartered pieces. You could also use a large potato and cut it into small cubed pieces. Provides a nice base for the recipe and adds a carb that makes the recipe more filling.
Carrots - You can use regular-size carrots or baby carrots for this chicken recipe. Just try to cut them into small similar size pieces so they cook evenly. This root vegetable provides a slight sweetness to the dish.
Olive Oil - Used to coat the potatoes and carrots to help them become slightly crispy on the outside while roasting. Also provides the seasoning with an oily base to stick to.
Brown Sugar - Added to the spice blend to provide a slight amount of sweetness that pairs well with the salty flavors in the dish.
Fresh Thyme - Be sure to use fresh thyme to add to the spice mixture. Provide a nice earthiness to the chicken and pairs well with it.
Paprika - Helps to give the chicken a savory and smokey flavor. Use regular paprika or smoked paprika.
Garlic Powder - Added to the spice blend to give it that dry garlic flavor without using wet minced fresh garlic or garlic cloves.
Butter - Rubbed all over the outside of the chicken thighs to help them to crisp in the oven and become juicy on the inside. Be generous with this ingredient, if you need more then use it.
Salt & Ground Black Pepper - Adds spice to the chicken and vegetables to prevent them from tasting flat. Make adjustments as needed to your preference.

See the recipe card below for exact ingredient quantities and instructions.

How to Cook Chicken Thighs in a Cast Iron Skillet

Begin the recipe by preheating the oven to 400 degrees F. Using a cast iron skillet, add the small quartered potatoes, carrots, olive oil, salt, and ground black pepper. Toss evenly to distribute and spread evenly on the bottom of the skillet.

seasoned potatoes and carrots in cast iron skillet

In a small bowl, stir together the brown sugar, garlic powder, fresh thyme, paprika, and salt. Set the spice mixture aside.

Rub each chicken thigh all over (including underneath the skin if you prefer) with a quarter of the butter and then generously rub in the spice mixture until all are evenly coated on all sides.

raw chicken thighs in a bowl covered in butter

Place skin side up 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.

seasoned chicken added to cast iron skillet on top of seasoned carrots and potatoes, before baking

Place the chicken and vegetables in the preheated oven to bake for about 25 to 30 minutes, until the chicken is cooked thoroughly (internal temperature reaches 165 degrees F. on a meat thermometer) and the vegetables are fork-tender. Carefully remove the hot skillet chicken thighs from the oven and allow it to sit for about 5 to 10 minutes before serving.

Top the chicken and vegetables with the pan sauce and a squeeze of fresh lemon juice before serving. Pair with your favorite white wine and enjoy!

finished chicken thighs and veggies in cast iron skillet

Recipe Tips & Tricks

For this recipe feel free to use bone-in or boneless chicken thighs, but make sure the chicken skin is still on the chicken thighs for best recipe results.
Feel free to add more potatoes and carrots to this recipe than stated if you prefer. However, keep in mind that leaving room in the pan will help the vegetables to become crispy while roasting. More vegetables will cause them to be crowded in the pan which will result in them becoming steamed and soft, less crispy.
If you have any butter left after rubbing it on the chicken thighs, just place it on top of each chicken thigh before baking.
Be sure to use fresh thyme for this recipe, but if only dried thyme is available then you can use it as a substitute. If you want to add in some additional fresh herbs, try using fresh sage or parsley as well.

Storage

If you have any chicken thigh recipe leftovers, then store them in an airtight container in the refrigerator for up to 3 days. When ready to serve again, reheat in the microwave or inside the oven on low heat until warm.

close up side view of piece of chicken thigh with serving of potatoes and carrots on white plate

More Chicken Recipes You'll Love

Have any comments, questions, or other delicious ideas and ways to enjoy this Cast Iron Chicken Thighs Recipe? Please share them in the comment section below!

📖 Recipe

overhead view of baked chicken and vegetables in cast iron skillet topped with fresh thyme

Cast Iron Chicken Thighs with Potatoes and Carrots

LaKita Anderson

4.39 from 55 votes

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings people

Calories 431 kcal

Equipment

1 cast iron skillet or large oven-safe 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 to 400 degrees 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 sit for about 5 to 10 minutes before serving. Enjoy!
Store any leftovers in an airtight container in the refrigerator up to 3 days. Reheat before serving.

Notes

For this recipe feel free to use bone-in or boneless chicken thighs, but make sure the skin is still on the chicken thighs for best recipe results.
Feel free to add more potatoes and carrots to this recipe than stated if you prefer. However, keep in mind that leaving room in the pan will help the vegetables to become crispy while roasting. More vegetables will cause them to be crowded in the pan which will result in them becoming steamed and soft, less crispy.
If you have any butter left after rubbing it on the chicken thighs, just place it on top of each chicken thigh before baking.
Be sure to use fresh thyme for this recipe, but if only dried thyme is available then you can use it as a substitute.

Nutrition

Calories: 431kcalCarbohydrates: 14gProtein: 25gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 149mgSodium: 728mgPotassium: 581mgFiber: 2gSugar: 3gVitamin A: 1820IUVitamin C: 12mgCalcium: 28mgIron: 2mg

*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.

Keyword roasted chicken thighs

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Original post date 11/30/2020. Updated 04/19/2023 & 07/05/2023.