Cast Iron Chicken Thighs and Potatoes Recipe

Overhead view of cast iron chicken thighs and potatoes.

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!

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Prep Time: 10

Cook Time: 40

Rest Time: 5

Total Time: 55

Servings: servings

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

Course: One Pot

Cuisine: American