Crispy Cast Iron Chicken Thighs with Potatoes

This cast iron chicken thighs and potatoes recipe is a hearty one-pan dinner that is ideal for busy weeknights. Made with bone-in, skin-on chicken thighs, tender baby potatoes, lemon, thyme, butter, and simple pantry seasonings, it delivers crispy chicken skin, juicy meat, and flavorful potatoes in about an hour.

What makes this one pan chicken dinner so satisfying is the way the chicken roasts directly over the potatoes. As the chicken cooks, its savory juices drip down into the potatoes, helping them become rich, tender, and full of flavor. The result is a comforting cast iron skillet meal that tastes like it took much more effort than it actually did.

Why You’ll Love This Recipe

• This cast iron chicken thighs and potatoes recipe is made in one pan, so cleanup is simple and straightforward.
• The chicken thighs roast above the potatoes, allowing the potatoes to absorb the seasoned chicken juices as they cook.
• The skin-on chicken thighs are seared first, which helps create crisp, golden skin before the skillet goes into the oven.
• It is easy to customize with different seasonings, fresh herbs, or extra vegetables, as long as the skillet is not overcrowded.
• Leftovers keep well in the refrigerator, making this a practical option for meal prep or next-day lunches.

Ingredients You’ll Need

Chicken thighs — Bone-in, skin-on chicken thighs work best for this recipe. Boneless, skinless chicken thighs are not recommended because they cook much faster and may overcook before the potatoes are tender.

Oil — Olive oil is used to coat the chicken and potatoes and to help sear the chicken skin. You can use another cooking oil if preferred.

Seasoning — The chicken is seasoned with kosher salt, black pepper, Italian seasoning, garlic powder, and onion powder. These pantry staples add savory flavor without making the recipe complicated.

Baby potatoes — Baby potatoes are perfect because they cook evenly and have a creamy texture. Yellow creamer potatoes are a great choice for their buttery flavor, but any baby potato variety will work. If using larger potatoes, cut them into smaller pieces so they cook through in the same amount of time.

Butter — Unsalted butter adds richness to the potatoes. Since the chicken and potatoes are already seasoned with salt, unsalted butter gives you better control over the final flavor.

Thyme — Fresh thyme adds an aromatic, earthy note. You can leave it out or use another fresh herb if you prefer.

Lemon — Lemon slices add brightness and balance the richness of the chicken, butter, and potatoes.

How To Make This One Pot Chicken Thighs & Potatoes Recipe

• Preheat the oven to 425°F.
• Pat the chicken thighs dry with paper towels. This helps the oil and seasonings stick and encourages crispier skin.
• Coat the chicken thighs with 2 tablespoons of olive oil, then season evenly with kosher salt, pepper, Italian seasoning, garlic powder, and onion powder.
• Heat ½ tablespoon of olive oil in a large oven-safe skillet over medium heat. Once hot, place the chicken thighs in the skillet skin-side down.
• Sear the chicken for about 5 minutes, or until the skin releases easily from the skillet. Remove the chicken from the skillet and set it aside.

• While the chicken is searing, toss the quartered baby potatoes with olive oil, salt, and garlic powder until evenly coated.
• Add the potatoes to the empty skillet and spread them into an even layer.
• Arrange the fresh thyme, small cubes of butter, and lemon slices 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 thighs reaches 165°F/75°C.
• Let the chicken and potatoes rest for 5 minutes before serving.

Recipe Variations

• Change the seasoning to suit your taste. Cajun seasoning, lemon pepper seasoning, or Greek seasoning can all work well with chicken thighs and potatoes.
• Add chopped carrots or another firm root vegetable for extra variety. Avoid overfilling the skillet, as overcrowding can cause the vegetables to steam instead of roast.
• Use a different fresh herb if you do not have thyme. Rosemary or parsley can also complement the chicken and potatoes.

Tips and Notes

• Use a large oven-safe skillet, cast iron skillet, braiser, or Dutch oven that can hold the chicken and potatoes without crowding.
• Do not skip searing the chicken thighs. This step helps develop flavor and gives the skin a better texture.
• Always pat the chicken skin dry before adding oil and seasoning. Moisture on the skin can prevent browning.
• Make sure the skillet is hot before adding the chicken. If the skin sticks when you try to lift it, let it sear for another minute or two. It should release more easily once properly browned.
• If the chicken skin browns too quickly in the oven, loosely cover the skillet with foil.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

Recipe

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