Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs)
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 3 large carrots, peeled and sliced into 1-inch chunks
  • 2 medium gold potatoes, cubed
  • 1 tbsp olive oil
  • 2 cloves garlic, smashed
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 1 tsp dried thyme

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season both sides with salt, pepper, and paprika.
  2. Heat the cast iron skillet over medium-high heat. Once hot, place chicken skin-side down and cook undisturbed for 5–7 minutes until the skin is golden and releases easily.
  3. Flip the chicken thighs.
  4. Toss the carrots, potatoes, and smashed garlic into the spaces between the chicken thighs, ensuring they are coated in the rendered chicken fat.
  5. Pour the chicken broth, lemon juice, and thyme around the edges of the pan.
  6. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 12–15 minutes until the thickest part of the thigh reaches an internal temperature of 165°F (74°C).