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+ servings
Cast iron skillet chicken

Cast Iron Skillet Chicken and Crispy Potatoes

Nick @ walktoeat
Easy cast iron skillet chicken and crispy potatoes recipe. Could a weeknight dinner of chicken thighs and crispy potatoes be any more satisfying?
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 4
Calories 391 kcal


  • 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.



Pan size: A 12" or larger pan size works best. This will allow room for the potatoes and chicken to contact the bottom and crisp up better. But, you can use a smaller pan, but your potatoes may not be quite as crispy.


Calories: 391kcalCarbohydrates: 26.7gProtein: 18.4gFat: 23.8gSaturated Fat: 4.7gCholesterol: 58mgSodium: 186mgPotassium: 830mgFiber: 4.1gSugar: 2gCalcium: 23mgIron: 2mg
Keyword Cast Iron Chicken Thighs, Cast Iron Skillet Chicken, Cast Iron Skillet Chicken recipe, cast iron skillet chicken thighs
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