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overhead view of baked chicken and vegetables in cast iron skillet topped with fresh thyme
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4.40 from 56 votes

Cast Iron Chicken Thighs with Potatoes and Carrots

Cast iron chicken thighs in 30 minutes. Crispy skin over potatoes & carrots, with optional sear, broil, and a quick pan sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: roasted chicken thighs
Servings: 4 people
Calories: 431kcal
Author: LaKita Anderson

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.
    Overhead view of cast iron skillet with potatoes and carrots in it.
  • 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.
    Overhead view of spice blend in small glass bowl.
  • 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.
    Chicken thighs rubbed in butter in large bowl.
  • 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.
    Seasoned chicken thighs added to vegetables in cast iron skillet.
  • 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.
    Finished chicken thighs, carrots, and potatoes in cast iron skillet.
  • Carefully remove the roasted chicken thighs from the oven and allow it to rest for about 5 minutes before serving. Enjoy!
    overhead view of finished chicken and vegetables in cast iron skillet on marble surface

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.

Nutrition

Calories: 431kcal | Carbohydrates: 14g | Protein: 25g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 728mg | Potassium: 581mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1820IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg
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