Chicken thighs are filling, full of flavor, and go a long way for an easy weeknight meal. This recipe was adapted from Simply Homecooked’s chicken and potatoes recipe and it is great when made with chicken thighs. One pan, easy cleanup!

Ingredients

Chicken

• 1 1/2-2 lbs chicken thighs
• 1/2 tsp cumin
• 1/2 tsp Cajun seasoning
• 1/2 tsp salt
• 2 cloves garlic, minced
• 2 Tbsp olive oil, extra for browning chicken

Vegetables

• 1 1/2 lbs baby potatoes, halved
• 1/2 lb. baby carrots
• 8 oz crimini mushrooms
• 1/2 medium onion
• 1/4 tsp cumin
• 1/2 tsp Cajun seasoning
• 1 tsp salt
• 1 garlic clove, minced
• 4 Tbsp olive oil

Directions

1. Heat oven to 400 degrees Fahrenheit.
2. In a bowl, combine the chicken, seasonings, garlic, and olive oil.
   Heat a large cast iron pan over medium-high heat and add a generous drizzle of olive oil (enough to coat the bottom of the pan). Then, brown both sides of each chicken thighs. Remove the chicken from the pan.
3. Cut the potatoes in half and the mushrooms and onions into wedges.
   In a separate bowl, combine the potatoes, baby carrots, mushrooms, onion, seasoning, garlic, and olive oil.
4. Place the seasoned vegetables into the cast iron pan and add the browned chicken on top. Bake covered at 400 degrees Fahrenheit for 35-45 minutes. Remove the foil in the last 15 minutes of cooking. Ensure the chicken cooks to an internal temperature of 165 degrees Fahrenheit.
5. Serve immediately and enjoy!