Cast Iron Skillet Chicken Thighs with lemon, seared crispy, then finished in the oven with potatoes and olives. The result is chicken thighs and potatoes that are tender and juicy on the inside and bursting with beautiful fresh lemony flavor.
Oven Roasted Chicken Thighs and Potatoes
You all know how much we love juicy braised chicken recipes here on the Ranch. And one of our favorites is this recipe for Yucatan Roasted Chicken Breast. But if given the choice, my preference is to select chicken thighs.
- They’re so forgiving and less likely to dry out.
- It seems you simply can’t over cook them.
- Dark meat is juicier with more flavor.
- And please, bone in, skin on for the most delicious results
And roast chicken thighs with potatoes and you’ve got a meal everyone will love and devour. Every ingredient in this meal comes together so wonderfully, and every ingredient ends up tasting better that if cooked by themselves.
It’s a beautiful combination.
Cast Iron Skillet Chicken Thighs
With a cast iron skillet as your partner, you can’t go wrong. And that skillet didn’t fail me for this easy one pan chicken dinner.
A well seasoned cast iron skillet will easily and quickly place a crispy brown crust on chicken skin. And it’s perfect for oven roasting as its high sides snuggle ingredients and sauces together to simmer flavors into a delicious savory marriage.
I’m a member of the Amazon Affiliate Program. I have included a link to Lodge Cast Iron Skillet (above). If you purchase that skillet, I receive a small commission at no extra charge to you.
This roasted chicken with lemon and potatoes fell right into this category.
Your cast iron skillet will do most of the work for you, but let’s take a look about how to make sure those chicken thighs have a super crispy skin before adding liquid and moving them to the oven to braise.
Tips for Crispy Chicken Skin
- Pat skin dry with a paper towel.
- Heat your cast iron skillet over medium high heat before adding oil.
- Once you add the oil, let it come to a shimmer before adding the chicken thighs.
- Add chicken thighs, skin side down. Once the skin is golden and will easily pull away from the skillet, start turning the thighs. No need to brown the bottom side of the thighs. The oven will take care of cooking through.
- When adding liquid for roast chicken, add it to the base of the skillet. Avoid drenching that crispy skin.
Recipe for Cast Iron Skillet Chicken Thighs With Lemon and Potatoes
I hope you give this one pan chicken dinner a try. It’s an easy and very satisfying recipe. Elegant enough for entertaining and easy enough for a weeknight meal.
The chicken thighs soaks up and deliver soft lemony goodness. Accompanied with a bite of briny olives, smooth potato cubes that have oven browned, and fresh sprigs of thyme, it’s truly delightful.
And if you do make this, please come back and give the recipe a star rating and leave a comment about your experience. I love hearing from my readers.
Let’s take a look at some of the braised chicken recipes you’ll find on my site:
- Chicken Marengo: Flavored with raisins, carrots, tomatoes, black olives in a sweet tangy basil and rosemary sauce. Exciting.
- Tarragon Chicken: Simply a tarragon tomato sauce. Savory.
- Sticky Lips Chicken: White wine, scallions in a veal demi-glace. Omg.
- And Chicken Galliano: Mushrooms and goat cheese and simmered in an anise flavored liqueur. Divine.
- Rosemary Chicken. No description necessary 🙂
- And if you love chicken dinners, don’t miss my Chicken Category. You’ll find tons of ideas like this Easy Baked Chicken Parmesan. (most popular)
Cast Iron Skillet Chicken Thighs with Lemon, Potatoes and Olives
Ingredients
- 2 1/4 pounds chicken thighs bone in, skin on
- salt to taste
- 2 tablespoons olive oil
- 1 1/2 cups chicken stock
- 12 ounces Small Potatoes Yukon gold, or fingerling
- 5 garlic cloves smashed and peeled
- 1/2 cup green olives
- 1 lemon washed well, cut into wedges
- 6 thyme sprigs
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 450 degrees. Season chicken with salt.
- Heat a cast iron skillet over medium-high heat. Swirl in oil.
- When the oil starts to shimmer,. place chicken thighs, skin side down, in skillet. Cook until golden brown, about 5 minutes.
- Flip chicken. Add 1 1/4 cup stock and 1/2 teaspoon salt. Add potatoes nesting them in between the thighs. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
- Transfer skillet to oven. Roast until potatoes are tender and chicken is cooked through, about 30 minutes.
- Return skillet to stove top. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately. A large shallow bowl works well for presentation.
Notes
Nutrition
Braised Chicken with Lemon and Potatoes and Olives …It’s What’s For Dinner
Lea Ann, as you said, this is very similar to the chicken with lemon and olives that I have recently fallen in love with. I’ll have to try your potatoes in it. Funny that I paired mine with potatoes as a side dish. I found my recipe in one of my favorite new cookbooks “The Lazy Gourmet.” I’m going to link to yours so my readers can see another version.
Sam
Yes, this is my kind of dinner. Looks so appetizing.
Thanks Norma!
Not so sure I can promise to only make this in the summer …
Cheers!
You don’t have to promise! But do try it with fresh tomatoes. 🙂
We’re dining out with friends tonight and if this were on the menu, I’d order it! It sounds so delicious – I can’t wait to try it soon.
Thanks Susan. I really look forward to making it again…and again. 🙂
I was so sad the first time I tried chicken with lemon. Sad because I didn’t realize what I’d been missing for so long! Martha comes up with a good recipe every now and again, doesn’t she? 😉
Couldn’t agree more Karen. I remember the first time I roasted a chicken with lemons inside and zest and oil all over the skin. Fabulous.
This looks absolutely delicious! I love the combination of lemon and thyme. This would make a very tasty dinner.
Good to hear from you Biren. And thanks! 🙂
Hi Lea Ann. Looks gorgeous! I love braised chicken too, especially with wine.
You know we love chicken and this looks fantastic! We would have to omit the olives, but other than that, this is perfect!
We are roasting a whole chicken tonight – using the brine and rub from The Ritz Carlton cooking school I went to a few weeks ago.
I loved those posts from that Ritz Carlton cooking school. All of the food looked fabulous. So sorry you’d have to omit the olives for this recipe… however that lemon chicken and potatoes are delicious.
There are certain things that HAVE to be made in a cast iron skillet. I have several sizes and adore them. Great combo in your chicken dish; I don’t think anything’s better with chicken than lemon.
I only have the one pan Barbara, but next trip to Army Surplus will have me bringing more sizes home.
So very delicious. Again proof that it does not take a lot of ingredients to make a wonderful dish. The flavors here are wonderful.
Velva
Thanks Velva! 🙂