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Roasted chicken thighs with carrots and potatoes on a plate.
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5 from 8 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


  • 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


  • 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.


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.


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