Cast Iron Chicken Thighs
It’s time to dig out that cast iron pan in the back of your pantry. It’s a work horse in the kitchen and really fun to use.
Cast Iron Chicken Thighs
Easy and full of flavor, this one-pan meal is perfect for your busiest weeknight.
Ingredients
- 1 tablespoon apple cider vinegar
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons butter divided
- 2 cloves garlic minced
- 8 medium chicken thighs bone-in, skin-on
- 2 medium Yukon Gold potatoes cut into 1" chunks
- 1 large Onion diced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350 degrees
- Mix the apple cider vinegar, soy sauce and honey together in a small cup. Get the other ingredients ready to go
- Sprinkle the chicken thighs with salt and pepper
- Heat the oil and butter in a cast iron pan until the butter is melted and the oil is hot
- Place the chicken thighs skin side down in the pan and cook until well browned - about 5 minutes (resist the temptation to move them around)
- Turn the chicken thighs over and cook until browned on the bottom - about 5 minutes
- Remove the chicken thighs and place on a plate
- Add the potatoes and onions to the pan cook until golden brown. Season with salt and pepper and remove to a plate
- Melt a tablespoon of butter to the pan and add the garlic. Cook until fragrant - about 30 seconds
- Add the sauce ingredients to the pan, bring to a boil and cook until the sauce has reduced a bit
- Add the potatoes back into the pan and cook for a minute to heat them up
- Place the chicken thighs on top of the potato mixture and bake for 25-30 minutes until the chicken is done (registers 160 degrees) and the sauce is bubbly
- Serve with a nice glass of white wine and enjoy!
