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Crispy Cast Iron Skillet Chicken Thighs with Roasted Carrots and Shallots Recipe

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4.3 from 89 reviews

This recipe for Crispy Cast Iron Skillet Chicken Thighs delivers juicy, tender chicken with perfectly crispy skin, complemented by roasted carrots and shallots. Cooked first on the stovetop to achieve a golden-brown crust and then finished in the oven, this easy-to-make dish is packed with rich flavors and ideal for a comforting weeknight dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2½-3 pounds chicken thighs, bone-in and skin on (about 5-6 thighs)
  • Kosher salt, to taste (Diamond Crystal kosher salt recommended)
  • Black pepper, to taste

Vegetables

  • 14 ounces carrots, small or peeled and chopped into 2-3 inch pieces
  • 2 small shallots, peeled and quartered

Finishing

  • 1 tablespoon butter or olive oil
  • 1 teaspoon olive oil (optional, for coating vegetables)
  • ½ teaspoon kosher salt for seasoning vegetables

Instructions

  1. Preheat and Season: Preheat your oven to 425°F (220°C). Pat the chicken thighs dry thoroughly with a paper towel to ensure crisp skin. Season both sides liberally with kosher salt and black pepper to enhance flavor.
  2. Sear the Chicken: Place the chicken thighs skin side down into a cold cast iron skillet without adding oil. Turn the heat to medium-high and cook for 6-8 minutes until the skin turns golden brown and crispy. This initial sear locks in juices.
  3. Add Vegetables: Remove the chicken temporarily from the skillet. Add the carrots and shallots to the rendered fat in the pan and toss to coat well. If there isn’t enough fat to coat them, drizzle a teaspoon of olive oil. Season the vegetables with about ½ teaspoon kosher salt. Nestle the chicken thighs back into the skillet skin side up.
  4. Roast to Finish: Transfer the skillet to the preheated oven and roast for 20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the carrots are tender. After roasting, stir in 1 tablespoon of butter or olive oil to coat the vegetables and adjust seasoning to taste before serving.

Notes

  • Ensure the chicken skin is very dry before searing to get maximum crispiness.
  • Using a cast iron skillet helps achieve an even sear and withstand the oven heat.
  • Check chicken internal temperature with a meat thermometer to avoid under or overcooking.
  • You can substitute shallots with small onions if desired.
  • Adjust carrot size uniformly for even roasting.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://allyumcooks.com/crispy-cast-iron-skillet-chicken-thighs-with-roasted-carrots-and-shallots-recipe/