Cast Iron Chicken Thighs with Root Vegetables

Do you ever see a food trend and then resist joining it for as long as possible because all of these people cant ACTUALLY be that happy about it? YUP, that was me with a cast iron skillet. I saw people making all kinds of things: frittatas, cookie skillets and all types of meats, yet I was still skeptical. Until one day when I was in the most magical place on earth (HomeGoods not Disney) and I spotted this Lodge 8 inch cast iron skillet on sale. I grabbed it on a whim and had no idea how big a roll it would be in my cooking.

I am convinced that if you don't think you are a good cook, a cast iron skillet will help you become one. It is way easier to control heat on one of these and once it is properly seasoned food is much less likely to stick to it. I don't use any soap to clean mine and season it with avocado oil each time I use it and have no problems to speak of! Swear this post was supposed to be about chicken not my love for cast iron...

Cast iron chickens with root vegetables make a perfect one pan meal for an easy dinner or a meal prep. This recipe is grain free, dairy free and paleo friendly.

Back to the chicken!! I am always making meals that I can eat in the moment and save for work the next day and still enjoy it reheated. These thighs fall easily into that category. They are perfect straight out of the oven. Crispy skin on the outside and juicy, tender meat on the inside.  BONUS the root veggies cooked in the ghee, garlic and chicken drippings taste like little bites of heaven.

This recipe calls for just 2 chicken thighs because I made it in my small cast iron. If you have a larger one this batch can easily be doubled or tripled. Either way, I always make enough for leftovers for work. As you can see in the image above I put the leftovers in my favorite glass containers and lunch prep for work the next day was complete!

Cast iron chickens with root vegetables make a perfect one pan meal for an easy dinner or a meal prep. This recipe is grain free, dairy free and paleo friendly.
Yield: 2 (can be easily doubled)

Cast Iron Chicken Thighs and Root Vegetables

prep time: 10 minscook time: 30 minstotal time: 40 mins


  • 2 bone-in skin on chicken thighs
  • 1/2 lb root vegetables (I used carrots and parsnips)
  • 4 whole garlic cloves
  • 1 tbsp ghee (the best ghee!)
  • 1 tbsp avocado oil (the one I used)
  • Salt and Pepper to taste


  1. Preheat oven to 400F.
  2. Chop root veggies into thick matchsticks (1/2" by 1/2") this is important so that they are nice and soft when cooked with the chicken.
  3. Toss root veggies in 1 tbsp avocado oil and season with salt and pepper.
  4. Pat chicken thighs dry and season with salt and pepper on top and bottom.
  5. Heat ghee in a cast iron skillet over medium-high heat. Place chicken thighs in skin side down and place in peeled garlic cloves in the pan.
  6. Put root veggies in pan around and on top of the chicken thighs.
  7. Allow chicken to cook on stovetop for 10 minutes
  8. Place in the oven and continue cook thighs skin side down for another 10 minutes.
  9. From oven and flip the chicken thighs. Toss the veggies well so that the veggies on top touch the pan bottom.
  10. Return the pan to the oven and continue to cook for a final 10 minutes.
  11. Allow chicken to cool before eating. Store in airtight container in the refrigerator for up to 5 days.
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