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Cast Iron Chicken Thighs With Sliced Potatoes Perfect for an Easy Dinner
You know what is better than crispy chicken?
Give me a plate of crispy browned potatoes and it’s over. But, that doesn’t always mean french fries.
Case in point: this cast iron skillet chicken thighs and potatoes recipe. Chicken thighs and thinly sliced potatoes turn two simple ingredients into a full on cast iron skillet chicken meal.
Schmaltz (aka chicken fat) is such a funny word. But, it’s no joke when it comes to cooking. The key to these crispy potatoes is getting them all schmaltzy.
Fat renders off the chicken thighs during roasting. Then the thinly sliced potatoes cook in it. Making them moist, tender, crispy, and incredibly tasty.
The best part?
You can just set it and forget it. Slice up the potatoes, season the chicken, add them to a skillet, place in the over, and go do some weeknight chores while it bakes.
Is this Cast Iron Skillet Chicken Healthy?
Upon first look, these cast iron chicken thighs and potatoes may seem unhealthy. Chicken fat and potatoes just don’t scream “healthy”. But, it’s not so bad.
Chicken is a great source of high quality protein that your body uses to build muscle and strong bones. Plus, it helps you feel full and control blood sugar levels. As with other animal products, chicken is a good source of vitamin B`12. This promotes brain development and helps your nervous system function.
Potatoes get a bad rap. They are typically snubbed in favor of sweet potatoes on healthy plates. But, they actually have similar nutritional value. Regular potatoes are high in fiber, vitamins B6 and C, and potassium.
What If I Don’t Have a Cast Iron Skillet?
No worries, you can make these cast iron chicken thighs with potatoes in just about any oven safe pan or baking dish.
If you don’t have a cast iron skillet, you should really consider buying one. It’s perfect on the stove, grill, oven, or even over a fire. This affordable Lodge cast iron skillet is a nearly indestructible kitchen workhorse.
How to Make Cast Iron Skillet Chicken
Here is the rundown on how to make this cast iron chicken thighs and potatoes recipe:
- Generously season chicken all over with kosher salt. Let them sit out for about 30 minutes to come to room temperature.
- Preheat oven to 425 F.
- Thinly slice russet potatoes across their width. Add to a bowl and toss with olive oil and salt.
- Add a glug of oil to a cast iron skillet (preferably 12″, but you can also use a 10″. The potatoes may just not get as crispy).
- Rub chicken all over with olive oil and add to skillet.
- Add potatoes to skillet nestling around chicken.
- Bake for about 40 minutes until chicken is 160F in it’s thickest part and/or juices run clear.
- Remove pan from oven and place chicken on a plate.
- Place pan with potatoes back into oven and roast another 5-15 minutes until potatoes are browned and crispy all over.
- Remove pan from oven, place chicken back onto potatoes, top with fresh thyme or rosemary (optional) and serve.
How Long Do These Cast Iron Chicken Thighs Last?
Cast Iron Skillet Chicken Variations
Meat and potatoes is the name of the game here. But, you can always switch it up a bit. Here are some ideas:
- Swap for sweet potatoes – For a sweeter side dish, use sweet potatoes instead of regular potatoes.
- Marinate chicken – Marinated chicken increases tenderness and flavor. I love the simple method of using buttermilk like in this buttermilk marinated roast chicken recipe. If you want some more complexity check out the marinade in these sesame lime grilled chicken wings.
- Make it lemony and garlicky – Toss some sliced lemons and full garlic cloves onto the pan for a simple garlic lemon flavor.
- Add some veggies – Use less potatoes and substitute in some hearty, roast-friendly veggies like cauliflower, broccoli, radishes, and/or carrots.
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Cast Iron Skillet Chicken and Crispy Potatoes
- 2 pounds bone-in chicken thighs (about 4 pieces)
- 1.5 pound russet potatoes, thinly sliced
- 4 tbsp olive oil
- 1.75 tsp kosher salt
- chopped rosemary and/or thyme for serving
- Season chicken with 3/4 tsp kosher salt. Let sit out to come up to room temperature, 20-30 minutes.
- Preheat oven to 425 F.
- Add tbsp of oil to a cast iron skillet or other oven save pan (preferably 12" or more). Rub chicken all over with 1 tbsp oil and add to pan.
- Toss sliced potatoes with 1 tsp kosher salt and 2 tbsp oil. Add to pan, nestling around chicken.
- Place pan in oven and bake for 35-40 minutes until the internal temperature of the chicken is 160F and/or its juices run clear. Remove pan from oven, remove chicken and set aside, and return pan to oven. Bake 5-15 minutes until potatoes are nicely browned and crispy.
- To serve, lay chicken thighs on top of potatoes. Top with freshly chopped thyme or rosemary (if using).
- Chicken and potatoes will keep 3-4 days, covered, in the refrigerator.
Ready for Crispy Goodness?
I don’t always cook chicken, but when I do, I make a meal out of it. It’s super simple to just pile a few accompaniments (like potatoes) on the pan your cooking your chicken on. And you have yourself a filling meal.
Because who wants to cook multiple dishes on a weeknight after a long day of work? I’d rather just eat tasty chicken and crispy potatoes without sweating it in the kitchen all night.