Made in a single pan, this cast iron chicken thighs and potatoes recipe is an ideal weeknight dinner. Ready in about an hour, this one-pan meal is comforting, flavorful, and effortless to prepare.
This chicken-and-potatoes dish is one of my favorites. Bone-in, skin-on chicken thighs stay tender and juicy while developing a crisp, golden skin. As the chicken bakes on top of the potatoes, its flavorful juices soak into them, giving the potatoes extra richness. The recipe is also highly adaptable, so you can change seasonings or add vegetables to keep it fresh week after week.
Why You’ll Love This Recipe
- Cooking the chicken over the potatoes infuses the potatoes with savory juices, boosting flavor with minimal effort.
- The method is straightforward: season and sear the thighs, add the seasoned potatoes to the skillet, then finish in the oven.
- Leftovers store well, making this a convenient meal-prep option. Make it on the weekend and enjoy lunches or dinners for several days.
Ingredients You’ll Need
Chicken thighs — Use bone-in, skin-on thighs. I don’t recommend swapping for boneless, skinless thighs; they cook faster and may overcook before the potatoes are tender.
Oil — Olive oil works well, but any neutral oil is fine.
Seasonings — Kosher salt, black pepper, Italian seasoning, garlic powder, and onion powder.
Baby potatoes — Yellow creamer or similar baby potatoes are ideal for a buttery texture. If using larger potatoes, cut them into smaller pieces so they cook evenly.
Butter — Unsalted butter so you can control the overall salt level.
Thyme — Fresh thyme adds brightness; swap for another herb if you prefer.
Lemon — Sliced lemon gives a touch of acidity to balance the dish.
How To Make This One Pot Chicken Thighs & Potatoes Recipe
- Preheat the oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels. Toss the thighs with 2 tablespoons olive oil, then season evenly with kosher salt, black pepper, Italian seasoning, garlic powder, and onion powder.
- Heat 1/2 tablespoon olive oil in a large, oven-safe skillet (cast iron preferred) over medium heat. When hot, add the thighs skin-side down and sear for about 5 minutes, until the skin releases and is golden. Remove the thighs and set aside.
- While the chicken sears, toss the quartered baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1 teaspoon garlic powder until evenly coated.
- Spread the potatoes in an even layer in the empty skillet. Scatter fresh thyme sprigs, small cubes of unsalted butter, and lemon slices over the potatoes.
- Arrange the seared chicken thighs, skin-side up, on top of the potatoes. Transfer the skillet to the oven and bake for 35–40 minutes, or until the thickest part of the chicken reaches 165°F (75°C). Let rest for 5 minutes before serving.
Recipe Variations
- Switch up the seasonings: try Cajun, lemon pepper, Greek, or other blends to change the flavor profile.
- Add chopped carrots, parsnips, or other root vegetables for variety. Avoid overcrowding the skillet so the potatoes can crisp rather than steam.
Tips and Notes
- Use a large oven-safe skillet or Dutch oven if your skillet is too small.
- If the chicken skin browns too quickly in the oven, loosely cover the skillet with foil.
- Don’t skip searing: it locks in flavor and helps create crisp skin.
- Always pat the chicken dry before seasoning so the oil and spices adhere well.
- Make sure the skillet is hot before adding the chicken. If the thighs stick when you try to lift them, give them another minute—well-seared skin will release naturally.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
Recipe Tip: Make a Pan Sauce!
After removing the chicken and potatoes from the skillet, place the pan over medium heat. Add a splash of chicken broth and use it to deglaze the skillet, scraping up the browned bits. Add about 1 cup of broth and bring to a simmer. Whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer until the sauce thickens to your liking. Season to taste and serve alongside the chicken and potatoes.
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 unsalted butter
- 1 lemon, sliced
Instructions
- Heat the oven to 425°F (220°C).
- Pat the chicken dry. Coat with 2 tablespoons olive oil and season evenly with salt, pepper, Italian seasoning, garlic powder, and onion powder.
- Heat ½ tablespoon olive oil in a large oven-safe skillet over medium heat. Sear the chicken thighs skin-side down for about 5 minutes, until golden, then remove and set aside.
- Toss the quartered potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and 1 teaspoon garlic powder.
- Spread the potatoes in the skillet, scatter thyme, dot with butter, and add lemon slices.
- Place the chicken on top of the potatoes, skin-side up. Bake 35–40 minutes or until the chicken reaches 165°F (75°C). Let rest 5 minutes before serving.
Nutrition
Carbohydrates: 36 g |
Protein: 51 g
More Recipes You May Like
- Chicken and Cabbage Soup
- Cheesy Broccoli Orzo
- Ground Pork Pasta
- Dutch Oven Pork Chops
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