Description
Crispy cast iron chicken thighs roasted in one pan with golden potatoes and carrots, seasoned with a buttery brown-sugar thyme rub.
Ingredients
Scale
- 1 1/2 cups small potatoes, quartered
- 1/3 cup baby carrots, cut in 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 4 chicken thighs (1 to 1.5 pounds)
- 1 tablespoon butter, cubed and softened
Instructions
- Step 1: Preheat the oven to 400°F.
- Step 2: In a cast iron skillet, combine the quartered potatoes, carrots, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper; toss evenly and spread on the bottom of the skillet.
- Step 3: In a small shallow dish, stir together brown sugar, garlic powder, fresh thyme, paprika, and 1/2 teaspoon salt.
- Step 4: Rub each chicken thigh with a portion of the softened butter, then generously coat all sides with the spice mixture.
- Step 5: Place the chicken thighs on top of the vegetables in the skillet, sprinkling any remaining spice mixture over the top.
- Step 6: Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and vegetables are fork-tender.
- Step 7: Remove from oven and allow the chicken to rest for 5 minutes before serving.
Notes
Pat chicken skin completely dry before seasoning to ensure maximum crispiness. Avoid crowding the pan to prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 431 kcal
- Sugar: 3 g
- Sodium: 728 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 149 mg