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Cast-Iron Roasted Chicken Thighs and Potatoes
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Cast-Iron Roasted Chicken Thighs and Potatoes
Crispy skinned chicken thighs oven roasted in a cast-iron pan over seasoned potatoes.
Cast-Iron Roasted Chicken Thighs and Potatoes
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24 people Yepped this recipe
servings:
3
total time:
1 hour
added on
04/11/2025
recipe by:
Frankie
INGREDIENTS
2 TBSP olive oil
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
1 tsp dried oregano
1 tsp freshly ground black pepper
2 pounds bone-in skin-on chicken thighs
2 pounds russet potatoes, scrubbed and cut into 1-inch pieces
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DIRECTIONS
Preheat oven to 425°F.
In a large mixing bowl whisk together the oil, garlic, onion, salt, oregano, and pepper.
Add the chicken thighs and cut potatoes to the bowl then toss to coat everything evenly in the spice mixture.
Heat a large cast-iron pan over medium-high heat.
Lay just the chicken thighs, skin-side down, into the pan and cook, without moving, until the skin is well browned, 3 to 4 minutes.
Transfer the chicken thighs to a plate and set aside.
Now spread the potatoes out into the now empty pan then lay the chicken thighs, skin-side up, onto the potatoes.
Transfer the pan into the preheated oven and bake for 35 to 40 minutes, or until the potatoes are tender and the chicken is cooked through.
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24 people Yepped this recipe 24 people Yepped this recipe
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