Cast Iron Chicken Thighs with Potatoes and Carrots

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

4.38 from 54 votes

Cast Iron Chicken Thighs with Potatoes and Carrots

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.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: roasted chicken thighs

Servings: people

Calories: 431kcal

Author: LaKita Anderson

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