Made in one pan, this cast iron chicken thighs and potatoes recipe is the perfect weeknight meal. Ready in around an hour, this one pan chicken dinner is hearty, flavorful, and so easy to make!
I'm obsessed with making this chicken and potatoes recipe. The chicken thighs are tender and moist with crispy skin, and all the juices get soaked up by the potatoes underneath! Plus, there are so many ways to customize this recipe, that you could make it every week and not be bored with it!
Why You'll Love This Recipe
- Since the chicken is cooked over the potatoes, there's extra flavor in the potatoes! I love having a flavorful dish without having to put in extra effort.
- It's pretty easy to make! Once you've seasoned and seared your chicken thighs, add the seasoned potatoes to the skillet and into the oven it goes!
- Leftovers keep really well, so this one pot chicken and potatoes doubles as a meal prep as well. Make this on Sunday and have lunch for work done for 4 days!
Ingredients You'll Need
chicken thighs — I'm using bone-in, skin-on chicken thighs. I do not recommend swapping for boneless, skinless chicken thighs as they'll cook too quickly, and once in the oven, they'll overcook before the potatoes are done.
oil — I'm using olive oil, but feel free to use your go-to oil.
seasoning — you’ll need kosher salt, pepper, Italian seasoning, garlic powder, and onion powder.
baby potatoes — I like to use Yellow Creamer Potato for their creamy, buttery taste, but you can use any baby potato variety. I prefer using baby potatoes over large ones, but you can use larger potatoes if you prefer. You’ll have to cut the potatoes into smaller pieces.
butter — I use unsalted butter since I'm already seasoning the chicken and potatoes with salt.
thyme — I love adding fresh thyme to this. But feel free to skip it or use another fresh herb of choice.
lemon — for a bit of bright flavor.
How To Make This One Pot Chicken Thighs & Potatoes Recipe
- Heat the oven to 425F.
- Using a paper towel, pat the chicken thighs dry if there is any moisture. Coat the chicken thighs with 2 tablespoons of olive oil and evenly coat with kosher salt, pepper, Italian seasoning, garlic powder, and onion powder.
- Add half a tablespoon of olive oil in a large oven-safe skillet over medium heat and when hot, add the chicken thighs, skin-side down, and sear for 5 minutes (or until the skin releases!). Remove from the skillet and set aside when done.
- As the chicken sears, toss the baby potatoes, oil, salt, and garlic powder together until evenly coated.
- Add the potatoes to the empty skillet and spread them into an even layer. Place the fresh thyme, small cubes of butter, and lemon slices evenly over the potatoes.
- Place the chicken thighs, skin-side up, on top of the potatoes. Transfer the skillet to the oven and bake for 35 to 40 minutes or until the thickest part of the chicken breasts registers at 165°F/75°C. Let rest for 5 minutes before serving.
Recipes Variations
- Change the seasoning! I love swapping for Cajun seasoning, lemon pepper seasoning, Greek seasoning, and more!
- Add some chopped carrots or another root vegetable in the skillet for more variety. Careful not to overfill the skillet or you'll end up with steamed vegetables. The space allows the potatoes to crisp up.
Tips and Notes
- I use this Staub braiser, but you can also use a dutch oven if you don't have a skillet large enough to fit everything.
- If the skins of the chicken thighs are browning too quickly in the oven, you can cover the skillet with foil.
- Do not skip searing the chicken thighs! It helps seal in the flavor and juices.
- Always pat dry the skin before you add the oil and seasoning or it won’t stick as well.
- Make sure the skillet is hot before you add the chicken to it. If you are having trouble lifting the chicken off the skillet, give it an extra minute or two and the skin should release once it’s ready. If you try to force the chicken thighs off, you might tear the skin as it’s sticking to the skillet.
- Storage leftovers in an airtight container for up to 4 days in the fridge! Reheat in the oven or microwave.
Recipe Tip: Make a Pan Sauce!
After removing the chicken and potatoes from the skillet, place the skillet back over medium heat. Add a splash of chicken broth to the skillet and use that to deglaze the pan (scrape up any of the browned bits on the bottom of the pan).
Add a cup of broth to the skillet and bring it to a simmer. Add a cornstarch slurry to it (1 tablespoon of cornstarch mixed with 1 tablespoon of cold water) and let the liquid simmer until thickened to your liking to create a pan sauce to serve with the chicken and potatoes. Season with additional salt and pepper if desired.
Recipe
Cast Iron Chicken Thighs and Potatoes Recipe
Ingredients
For the Chicken Thighs
- 8 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 teaspoons Italian seasoning
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
For the Potatoes
- 1½ pounds baby potatoes, quartered
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 5 sprigs thyme
- 2 tablespoons butter, unsalted
- 1 lemon, sliced
Instructions
- Heat the oven to 425F.
- Using a paper towel, pat the chicken thighs dry if there is any moisture. Coat the chicken thighs with 2 tablespoons of olive oil and evenly coat with kosher salt, pepper, Italian seasoning, garlic powder, and onion powder.
- Heat up half a tablespoon of olive oil in a large oven-safe skillet (ie a cast iron skillet) over medium heat and when hot, add the chicken thighs, skin-side down, and sear for 5 minutes. Remove from the skillet and set aside when done.
- As the chicken sears, toss the baby potatoes, oil, salt, and garlic powder together until evenly coated.
- Add the potatoes to the empty skillet and spread them into an even layer. Place the fresh thyme, small cubes of butter, and lemon slices evenly over the potatoes.
- Place the chicken thighs, skin-side up, on top of the potatoes. Transfer the skillet to the oven and bake for 35 to 40 minutes or until the thickest part of the chicken breasts registers at 165°F/75°C. Let rest for 5 minutes before serving.
Video
Nutrition
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