30 Minute Cast Iron Chicken Thighs



Try 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 that's filling & ready fast.


– 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

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

Step #1

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

Step #2

Rub each of the 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.

Step #3

Place on top of the vegetables in the cast iron skillet. Continue the process with each piece of chicken thigh until finished.

Step #4

Place the chicken and vegetables in the oven to bake for about 25 to 30 minutes, until the chicken is cooked thoroughly.

Step #5

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