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.
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.
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Ingredients You'll Need
- 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.
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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.
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.
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!
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.
More Chicken Recipes You'll Love
- Easy Homemade Chicken Pot Pie Recipe
- Chicken and Broccoli Casserole
- Cast Iron Chicken Breast
- Hibachi Chicken
- Instant Pot Chicken and Potatoes with Green Beans
- Cheesy Chicken Enchilada Pasta
- Chicken Mozzarella Bake
- Creamy Chicken and Rice Casserole
- Lemon Pepper Chicken Thighs
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
Cast Iron Chicken Thighs with Potatoes and Carrots
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.
Original post date 11/30/2020. Updated 04/19/2023 & 07/05/2023.
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 🙂