Cast iron chicken thighs begins with searing the chicken thighs and root vegetables. After that, it’s all baked together until perfectly tender. Weeknight dinners don’t need to be stressful when the whole family loves the meal. The only thing you need to worry about is having enough.

It doesn’t take a bunch of ingredients to make a healthy meal. This is a go-to dinner that has delicious flavor that you can feel good about eating, as all the ingredients are real food. The hardest part about this meal is cutting up the veggies. It’s perfect for a Sunday supper to impress any guests you have coming over. So the next time you are at the grocery store, be sure to pick up ingredients needed for this great recipe.

Tips for Making Cast Iron Chicken Thighs

• Chicken breasts can be substituted for bone-in chicken thighs, however the thighs have more flavor.
• Change up the seasonings & herbs. Adding your family’s favorite herbs will change this simple recipe into your favorite.
• If you do not have a cast iron skillet, brown the chicken in a heavy nonstick skillet and then transfer to an oven safe dish.
• Let the chicken sit out for 15-20 minutes before cooking. A cold chicken thigh can result in less crispiness.
• Use a paper towel to pat dry the chicken, removing any excess moisture, giving you the crispiest skin ever.

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How to Make Cast Iron Chicken Thighs

Preheat oven to 400 degrees F.

Dice up potatoes, carrots, onions, and garlic cloves. Place in a small bowl and toss vegetables with 1-2 tablespoons of olive oil, onion powder, and garlic powder.

Heat a large cast iron skillet over medium-high heat on the stovetop for a few minutes.

Add 1-2 tablespoons of olive oil to the hot cast iron pan and place chicken thighs skin side down.

After 3-5 minutes, you will have crispy chicken thighs that are golden brown. You will know the chicken skin is crisp enough when it easily releases from the bottom of the skillet and doesn’t stick.

Flip chicken thighs skin side up and arrange the potatoes, carrots, and onions around the chicken.

Transfer skillet to the preheated oven and bake for one hour, or until chicken is cooked to an internal temperature of 165 degrees F. The potatoes will be fork tender.

Leftover chicken should be stored in the refrigerator in an airtight container and eaten within 3-4 days.

Try This

• Instead of normal potatoes, substitute baby potatoes or sweet potatoes.
• Add in other veggies. Green beans are a great addition or trying red onion instead of a white onion.
• Make this meal change with the seasons. When your garden is producing baby potatoes and green beans, use those. When it’s fall and the larger potatoes or sweet potatoes are in abundance, use those with carrots.
• Throw some garlic scape butter on top.
• Try different fresh herbs mixed in with the veggies. Poultry herbs, such as thyme, sage, or rosemary are perfect.

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