Cast Iron Skillet Chicken Thighs
These cast iron chicken thighs are the perfect one pan meal. The chicken skin sears until beautifully crispy and golden brown, and it's all finished in the oven with all your favorite vegetables and a glaze!
Servings: 4 people
Calories: 572kcal
Equipment
Ingredients
- 4 chicken thighs, skin-on and bone-in about 2 pounds, excess fat trimmed
- 2 teaspoons minced fresh rosemary or ½ teaspoon dried
- 1 ½ teaspoons garlic powder
- Olive oil
- 1 medium red onion thick sliced
- 8 medium cloves garlic peeled and smashed
- ½ cup white wine or chicken broth
- 1 ½ cups brussels sprouts trimmed and quartered
- 1 ½ cups butternut squash peeled and cut into ½ inch cubes
- 4 sprigs of fresh rosemary and thyme
- Salt and pepper
- Pomegranate seeds for garnish
- Chopped pecans for garnish
Mustard maple glaze:
- 3 tablespoons maple syrup
- 1 teaspoon dijon mustard
- 2 tablespoons apple cider (optional) not apple cider vinegar
Instructions
- Preheat oven to 400 degrees F.
- Season chicken: In a large bowl, rub the chicken with fresh minced rosemary, garlic powder, Kosher salt (1 ½ teaspoons), and black pepper (½ tsp), and 2 tablespoons olive oil . Let them rest for 15 minutes to let all the flavors in while you prep the rest.
- Sear chicken: Heat a large 12-inch cast iron skillet over medium-heat, then heat a few drizzles of olive oil. Sear the chicken skin side down first, about 6-7 minutes. Once a golden brown crust forms, it will release pretty easily from the pan - if not, give it a few more minutes or until golden. Then, sear the other side for another 3 minutes. Remove chicken from the skillet.
- Sauté onions and garlic (aromatics): In the same skillet, sauté the onions and smashed garlic cloves for just 2-3 minutes, then deglaze with half of the white, scraping any brown bits.
- Add the veggies: Add the Brussels sprouts and butternut squash. Sauté them for about 5 minutes. Deglaze pan with the remaining wine. Season with salt and pepper to taste.
- Finish in the oven and glaze: Return the seared chicken into the skillet, skin side up, nestling them around the veggies. Add rosemary sprigs, gently pushing them down. Transfer to the oven and finish cooking for 20-25 minutes until internal temp reaches 175 F. During the last 8-10 minutes, brush with the mustard-maple glaze (whisk maple syrup, dijon mustard and apple cider) every 3-5 minutes or so, until caramelized and glossy.
- Garnish and serve: Let it rest for 5 minutes before serving. Garnish with pomegranate seeds and chopped pecans. Enjoy!
Notes
- Sear undisturbed: Let the chicken cook skin side down without moving it until it naturally releases from the skillet, about 6 to 8 minutes. This ensures a golden, crispy crust.
- When to flip chicken: Turn the chicken when the skin is deep golden brown and releases easily. If it still sticks too much, give it another minute or two.
- The glaze: If you can't find apple cider, just omit it. Glaze with a mix of maple syrup and mustard.
- Add glaze towards the end so it all caramelizes without burning. Reapply once or twice for a glossy finish.
- The chicken is ready when a thermometer inserted in the center reaches 175 degrees F for thighs.
- Prep Ahead: The chicken can be seasoned 1-2 days ahead and refrigerated. You can also chop the vegetables and have them ready to go for cooking.
- Store leftovers in airtight containers for up to 3 days.
- Reheat in the microwave oven, in the oven at 350F oven, or in a skillet
- Spices: Feel free to add your favorite spices here! Smoked paprika is great.
- Bone-in chicken thighs: Boneless chicken thighs (they will cook a bit faster
- White wine: Chicken broth
- Other vegetable ideas for the skillet:
- Fall: Butternut squash, Brussels sprouts, carrots, sweet potatoes.
- Winter: Root vegetables like potatoes or parsnips, or hearty greens such as kale and cabbage.
- Spring: Asparagus, baby potatoes, leeks, and peas for something fresh and light.
- Summer: Zucchini, bell peppers, cherry tomatoes, and green beans.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 572kcal | Carbohydrates: 27g | Protein: 26g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 142mg | Potassium: 759mg | Fiber: 3g | Sugar: 13g | Vitamin A: 5975IU | Vitamin C: 43mg | Calcium: 93mg | Iron: 2mg