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Home » Course » Dinner » Cast Iron Chicken Thighs (with Root Vegetables)

Published: Apr 9, 2022 · Modified: Sep 17, 2022 by Veronika's Kitchen * This post may contain affiliate links

Cast Iron Chicken Thighs (with Root Vegetables)

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Make these crispy Chicken Thighs, pan seared and then roasted with root vegetables in a cast iron skillet. This will be a great healthy dinner recipe that you can make in one pan with only 3 ingredients!

Roasted chicken thighs with carrots and potatoes on a plate.

If you are looking for a delicious, simple and healthy dinner recipe, check out these crispy chicken thighs. They are pan seared in a cast iron skillet and then roasted to perfection in the oven with potatoes and carrots.

Why you will love the recipe

Only 3 ingredients! All you need for this recipe is just bone-in skin-on chicken thighs, baby potatoes, and carrots.

One pan meal. The whole dish comes together in a cast iron skillet. You can use 10 or 12-inch pan, whatever you have on hands.

Healthy. This recipe is not only easy to make but also healthy.

Roasted chicken thighs over vegetables in a cast iron skillet.

Ingredients and Substitution

Chicken. I like to use bone-in skin-on chicken thighs as they are widely available in any store. You can also use bone-in skin-on chicken breasts, although, you might need to bake them a bit longer. Also, I DON’T recommend to use any skinless boneless chicken thighs or breasts as they will come out dry and will overcook.

Vegetables. Potatoes and carrots are my to go vegetables, as I always have them in my pantry. You can use pretty much any veggies you have on hands. Just make sure they need similar time to cook and diced in even sizes. My other favorite veggies are parsnips, sweet potatoes, red bell pepper, red onion, fennel.

Spices. I prefer to keep this recipe simple and use only salt and black pepper. You can easily add any spices or seasoning to your taste, like Italian seasoning, oregano, thyme, cajun, etc.

Chopped carrots, baby potatoes, and chicken thighs in separate bowls.

How to make it

Preheat the oven to 450°F.

Pat dry chicken thighs with paper towels and season with salt and pepper from all sides. Drizzle 1 tbsp olive oil and rub it in from all sides.

Preheat a cast iron skillet over medium/high heat with 1 tbsp olive oil. When the oil is hot, place the chicken with the skin side down and sear for about 5 minutes or until the skin is golden/brown color. Then flip the meat and continue to cook for another 3-4 minutes.

Process photos of pan searing thicken thighs in a cast iron skillet.

Then transfer the meat to a plate and set aside. At this point, the meat doesn’t need to be cooked through as we will continue baking it in the oven.

After searing the meat with skin, you might have quite a lot of fat left in the skillet. You can scoop it out and discard, leaving just about 1-2 tbsp of it left in the pan.

Add diced vegetables to the skillet. Season with salt and pepper and toss well with the fat left in the skillet. Then place the chicken on top with the skin side up and bake uncovered at 450°F for about 20-25 minutes or until the chicken is cooked through and has internal temperature of at least 165°F.

Process photos of roasting chicken thighs with vegetables.

Take everything out. Transfer the chicken to a clean plate, loosely cover with foil, and set aside.

Stir the vegetables and return them to the oven for another 15 minutes or until they are cooked through.

Process photos of roasting vegetables in a cast iron skillet.

When done, serve the chicken thighs with vegetables together.

How to make a pan sauce

If you want to make this meal a bit fancy, you can make a quick deglaze sauce with the burnt bits that are left in the pan. When you take all the meat and veggies out of the skillet, put the pan back on the stove top over medium heat. Add some white wine and chicken stock, scrape the bottom bits and let it reduce to get the sauce consistency. Add some finely chopped chive or parsley and season with salt and pepper.

Roasted chicken thighs over vegetables in a cast iron skillet.

Frequently Asked Questions

How to know if the chicken is cooked through?

You always need to check the internal temperature of the meat with a meat thermometer. It should reach at least 165°F, though I like it to be at least 175°F, just to be safe.

How to store?

You can keep it in a air-tight container and refrigerate for up to 5 days.

Can I use boneless skinless chicken thighs?

As mentioned above, I don’t recommend to use boneless skinless meat in this recipe as it will come out dry.

Can I use regular nonstick pan instead of cast iron skillet?

You can, but you need to make sure that it’s oven proof. Also, you most likely won’t get the same crisp on the chicken skin and caramelized char on the vegetables.

Roasted chicken thighs with carrots and potatoes on a plate.

More dinner recipes:

  • Oven Baked BBQ Chicken Thighs
  • Tuscan Chicken Pasta
  • Chicken Broccoli Ziti
  • Baked Chicken Cutlets
  • Buttermilk Chicken Tenders
  • Hawaiian Chicken Recipe
  • Lemon Chicken Recipe
  • Broccoli Chicken Rice Casserole
  • Pork Milanese
  • Pea and Asparagus Risotto
  • Lemon Chicken Orzo
  • Dutch Oven Whole Chicken
  • Short Rib Ragu
  • Oven Baked Chicken Legs with Potatoes
Roasted chicken thighs with carrots and potatoes on a plate.
Print Recipe
4.89 from 9 votes

Cast Iron Chicken Thighs (with Root Vegetables)

Make these crispy Chicken Thighs, pan seared and then roasted with root vegetables in a cast iron skillet. This will be a great healthy dinner recipe that you can make in one pan with only 3 ingredients!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dinner, Main Course
Cuisine: American
Servings: 2 people
Calories: 969kcal
Author: Veronika’s Kitchen

Ingredients

  • 4 skin-on bone-in chicken thighs
  • 1 pound baby potatoes cut in halves
  • 3 large carrots chopped
  • 2 tablespoons olive oil divided
  • salt, pepper to taste

Instructions

  • Preheat the oven to 450°F.
  • Pat dry chicken thighs with paper towels and season with salt and pepper from all sides. Drizzle 1 tbsp olive oil and rub it in from all sides.
  • Preheat a cast iron skillet over medium/high heat with 1 tbsp olive oil. When the oil is hot, place the chicken with the skin side down and sear for about 5 minutes or until the skin is golden/brown color. Then flip the meat and continue to cook for another 3-4 minutes.
  • Then transfer the meat to a plate and set aside. At this point, the meat doesn’t need to be cooked through as we will continue baking it in the oven.
  • After searing the meat with skin, you might have quite a lot of fat left in the skillet. You can scoop it out and discard, leaving just about 1-2 tbsp of it left in the pan.
  • Add diced vegetables to the skillet. Season with salt and pepper and toss well with the fat left in the skillet. Then place the chicken on top with the skin side up and bake uncovered at 450°F for about 20-25 minutes or until the chicken is cooked through and has internal temperature of at least 165°F.
  • Take everything out. Transfer the chicken to a clean plate, loosely cover with foil, and set aside.
  • Stir the vegetables and return them to the oven for another 15 minutes or until they are cooked through.
  • When done, serve the chicken thighs with vegetables together.

Notes

How to make a pan sauce? If you want to make this a bit fancy, you can make a quick deglaze sauce with the burnt bits that are left in the pan. When you take all the meat and veggies out of the skillet, put the pan back on the stove top over medium heat. Add some white wine and chicken stock, scrape the bottom bits and let it reduce to get the sauce consistency. Add some finely chopped chive or parsley and season with salt and pepper.
How to store? You can keep it in a air-tight container and refrigerate for up to 5 days.

Nutrition

Calories: 969kcal | Carbohydrates: 49g | Protein: 52g | Fat: 62g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 300mg | Potassium: 1840mg | Fiber: 8g | Sugar: 6g | Vitamin A: 15516IU | Vitamin C: 50mg | Calcium: 81mg | Iron: 4mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

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Reader Interactions

Comments

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    Recipe Rating




  1. Lara M says

    November 12, 2022 at 8:01 pm

    4 stars
    Everything was perfect except for the carrots. Maybe I cut them too small?? I used baby carrots cut in 3rds. They almost completely shriveled up to nothing. Literally everything else was fantastic!

    Reply
    • Veronika's Kitchen says

      November 17, 2022 at 2:32 pm

      Thank you, Lara! Glad you enjoyed the recipe. The reason the carrots were overcooked is they were chopped too small. If you use baby carrots, I wouldn’t chop them at all, as they should be about the same size as potatoes for even cooking.

      Reply
  2. Natalie says

    May 02, 2022 at 4:21 am

    5 stars
    Delicious, and so easy, so tasty! I`ve sent this to my best friends.
    It is great in so many ways – it’s healthy and fast! Thanks.

    Reply
  3. Jamie says

    May 01, 2022 at 9:22 pm

    5 stars
    I’ve been cooking more using my cast iron so this was the perfect recipe to make! The sear was perfect on the chicken and went great with the potatoes!

    Reply
  4. Rosemary says

    May 01, 2022 at 8:09 pm

    I love my heavy cast iron pan and this recipe is perfect for it. It’s so simple and you can’t go wrong with chicken and veggies. Excited to make it this week.

    Reply
  5. Katie Crenshaw says

    May 01, 2022 at 5:46 pm

    5 stars
    I made this chicken for dinner. It turned out fantastic. The chicken really flavored the vegetables. Everything was easy to make. I definitely will make again.

    Reply
  6. Uma says

    May 01, 2022 at 11:51 am

    5 stars
    Wow, only 3 ingredients recipe? Amazing! I love roasted root vegetables in a cast-iron skillet. This will be a great healthy dinner recipe.

    Reply
  7. Lauren Michael Harris says

    April 29, 2022 at 4:17 pm

    5 stars
    We love a good chicken and veggies cast iron meal around here! This one is simple but so delicious – will definitely make again!

    Reply
  8. Ann says

    April 28, 2022 at 1:00 pm

    5 stars
    I love my cast iron skillet for cooking, especially meat. Gives a grilled taste without the grill. Excited to give this recipe a try!

    Reply
  9. Bernice says

    April 26, 2022 at 12:39 am

    5 stars
    I followed your steps and used my cast iron pan for our chicken dinner tonight and they turned out amazing. Thank you for the great recipe!

    Reply
  10. Gloria says

    April 25, 2022 at 1:58 pm

    5 stars
    I love using cast iron for cooking. Great for indoors and using the bbq too. This chicken recipe will be a hit with the family for dinner any night of the week.

    Reply

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