20+ Irresistible Cast Iron Dutch Oven Chicken Thigh Recipes for Every Meal

If you’re looking for a way to elevate your weeknight dinners, look no further than the cast iron Dutch oven.

This versatile cooking tool can make your chicken thighs crispy on the outside and tender on the inside, all while locking in savory flavors.

With the right combination of seasonings, vegetables, and cooking techniques, your cast iron Dutch oven can transform simple chicken thighs into mouthwatering meals.

Whether you’re craving something spicy, savory, or sweet, these 20+ cast iron Dutch oven chicken thigh recipes are sure to inspire your next culinary adventure.

From garlic butter and lemon to smoky Cajun and sweet honey mustard, there’s a recipe for every palate.

Get ready to bring out the best in your chicken thighs with these easy-to-follow, delicious recipes.

20+ Irresistible Cast Iron Dutch Oven Chicken Thigh Recipes for Every Meal

The beauty of cooking with a cast iron Dutch oven is its ability to produce flavorful, juicy, and tender chicken thighs while giving you the freedom to experiment with countless flavor combinations.

Whether you’re making a comforting roasted chicken with herbs or a zesty, spicy dish with bold seasonings, these 20+ recipes showcase just how versatile chicken thighs can be in a Dutch oven.

Not only do they make for an impressive dinner, but they also promise to be a satisfying and relatively easy meal that the whole family will love.

So, next time you’re craving chicken, grab your Dutch oven and try one of these incredible recipes to truly make your chicken thighs shine.

Crispy Cast Iron Dutch Oven Chicken Thighs with Garlic Herb Butter

This crispy cast iron chicken thigh recipe is a savory and mouthwatering dish, perfect for any occasion. The chicken thighs are seared in a hot cast iron Dutch oven until golden and crisp, then bathed in a rich, aromatic garlic herb butter. The combination of the crispy skin and tender meat is a true crowd-pleaser.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 lemon, halved
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a large cast iron Dutch oven over medium-high heat. Season the chicken thighs generously with salt and pepper.
3. Once the oil is hot, place the chicken thighs, skin-side down, in the Dutch oven. Sear for 5-7 minutes until the skin is crispy and golden.
4. Flip the chicken thighs over, then add the butter, garlic, thyme, and rosemary to the pot. Let the butter melt and stir gently to combine the herbs and garlic with the melted butter.
5. Squeeze the juice from half the lemon into the Dutch oven and add the other half of the lemon to the pot, cut-side down.
6. Add the chicken broth to the pot and transfer the Dutch oven to the oven. Roast the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
7. Remove from the oven and let rest for 5 minutes before serving.

These chicken thighs come out perfectly crispy on the outside and juicy on the inside, thanks to the sear and the herb-infused butter bath. The subtle flavors from the garlic, rosemary, and thyme, along with the lemon’s brightness, elevate this dish to another level. Serve with roasted vegetables or mashed potatoes for a complete and satisfying meal.

One-Pot Cast Iron Dutch Oven Chicken Thighs with Potatoes and Carrots

A hearty and comforting one-pot meal, this recipe combines succulent chicken thighs with roasted potatoes and carrots. Everything is cooked together in the same Dutch oven, allowing the flavors to meld and creating a delicious, well-rounded dish with minimal cleanup.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 4 medium potatoes, cut into chunks
• 3 large carrots, peeled and cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup chicken broth
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large cast iron Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, garlic powder, paprika, and oregano.
3. When the oil is hot, place the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden and crispy. Flip the thighs over and remove them from the Dutch oven.
4. In the same Dutch oven, add the potatoes and carrots, seasoning them with a little salt and pepper. Stir to coat the vegetables in the leftover oil and seasoning.
5. Pour the chicken broth over the vegetables and nestle the chicken thighs on top of the vegetables.
6. Cover the Dutch oven and transfer it to the oven. Roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Remove the cover and broil the chicken for 2-3 minutes to get extra crispy skin, if desired.
8. Garnish with fresh parsley before serving.

This one-pot dish is a fantastic way to enjoy a full, balanced meal with minimal effort. The potatoes and carrots absorb all the flavors from the chicken and herbs, making them tender and full of flavor. The crispy chicken thighs add a satisfying texture to the dish, and the chicken broth helps everything cook evenly. It’s the perfect meal for busy nights or a cozy family dinner.

Spicy Cast Iron Dutch Oven Chicken Thighs with Cajun Seasoning

These spicy Cajun-style chicken thighs are a bold and flavorful dish with a crispy exterior and juicy interior. The combination of Cajun seasoning, garlic, and a touch of heat from cayenne pepper creates a mouthwatering and satisfying meal. The Dutch oven ensures the chicken is cooked perfectly with a nice balance of crispy skin and tender meat.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together the Cajun seasoning, garlic powder, cayenne pepper, salt, and pepper.
3. Rub the chicken thighs with olive oil and coat them evenly with the spice mixture.
4. Heat a large cast iron Dutch oven over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden and crispy.
5. Flip the chicken thighs over, and add the chicken broth to the Dutch oven.
6. Cover the Dutch oven and transfer it to the oven. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
7. Remove the lid and broil the chicken for 2-3 minutes to get extra crispy skin, if desired.
8. Garnish with fresh parsley and serve with rice or steamed vegetables.

These spicy Cajun chicken thighs deliver a punch of flavor with each bite. The crispy skin provides a satisfying crunch, while the juicy meat inside remains tender and flavorful. The blend of Cajun seasoning and cayenne pepper gives the chicken a delicious kick, and the chicken broth helps keep everything moist. This recipe is perfect for anyone who loves bold, zesty flavors and a bit of heat!

Lemon and Olive Oil Cast Iron Dutch Oven Chicken Thighs

This refreshing and simple recipe features tender chicken thighs cooked in a zesty lemon and olive oil marinade. The cast iron Dutch oven enhances the flavor by creating a perfectly crisp skin while keeping the meat juicy. The lemon brightens up the dish, making it a light yet satisfying meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• 2 lemons (zested and juiced)
• 4 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper.
3. Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes (up to 4 hours for more flavor).
4. Heat a large cast iron Dutch oven over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is crispy and golden.
5. Flip the chicken thighs over, then pour the remaining marinade into the pot.
6. Cover the Dutch oven and transfer it to the oven. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove the cover and broil the chicken for 2-3 minutes for extra crispy skin, if desired.
8. Garnish with chopped parsley before serving.

These lemon-infused chicken thighs are a perfect balance of tangy, savory, and fresh flavors. The olive oil keeps the chicken moist, while the lemon adds a refreshing touch that brightens up the entire dish. The crispy skin and tender meat make this recipe both delicious and easy to prepare, ideal for a weeknight dinner or a more casual gathering.

Balsamic Glazed Cast Iron Dutch Oven Chicken Thighs

A sweet and tangy balsamic glaze adds depth and richness to these roasted chicken thighs. The Dutch oven ensures a beautiful balance of crispy skin and juicy meat while the balsamic vinegar provides an aromatic and flavorful finish. This dish is perfect for a special occasion or an elegant weeknight meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, garlic, thyme, salt, and pepper.
3. Heat olive oil in a large cast iron Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then sear the chicken, skin-side down, for 5-7 minutes until the skin is golden and crispy.
4. Flip the chicken thighs over and pour the balsamic glaze over the chicken, making sure to coat each thigh evenly.
5. Cover the Dutch oven and transfer it to the oven. Roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
6. Once done, remove the cover and broil the chicken for 2-3 minutes for an extra crispy finish.
7. Garnish with fresh basil before serving.

The balsamic glaze elevates these chicken thighs with a perfect balance of sweetness and acidity. The crispy skin and succulent meat soak in the rich flavors of the glaze while roasting in the Dutch oven. This dish pairs wonderfully with a side of roasted vegetables or a simple green salad, making it a perfect meal for any occasion.

Mediterranean Cast Iron Dutch Oven Chicken Thighs

This Mediterranean-inspired dish combines the bold flavors of garlic, olives, and tomatoes, creating a vibrant and aromatic dish. The chicken thighs are slow-cooked in a flavorful mixture of spices, with the cast iron Dutch oven ensuring a perfect crisp skin and tender meat. It’s a delicious and hearty meal with a Mediterranean twist.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tbsp fresh basil, chopped (for garnish)
• 1 tbsp feta cheese, crumbled (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large cast iron Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, oregano, and cumin.
3. Once the oil is hot, add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is crispy and golden. Flip the chicken thighs over.
4. Add the onions, garlic, tomatoes, and olives to the Dutch oven around the chicken thighs. Pour the chicken broth into the pot.
5. Cover the Dutch oven and transfer it to the oven. Roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Once done, remove the lid and broil the chicken for 2-3 minutes for an extra crispy finish, if desired.
7. Garnish with fresh basil and feta cheese before serving.

This Mediterranean chicken dish is packed with vibrant, fresh flavors. The combination of tomatoes, olives, and garlic creates a savory and aromatic sauce that complements the crispy chicken thighs perfectly. The chicken itself remains juicy and tender, and the addition of feta adds a creamy touch. Serve this dish with couscous, rice, or pita bread for a well-rounded meal.

Honey Mustard Cast Iron Dutch Oven Chicken Thighs

These chicken thighs are coated in a sweet and tangy honey mustard glaze that caramelizes beautifully in the Dutch oven, resulting in a deliciously crispy skin and tender, juicy meat. This recipe is simple yet full of flavor, making it perfect for a family dinner or a casual gathering.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1/4 cup Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup chicken broth
• Fresh thyme sprigs (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper.
3. Heat olive oil in a large cast iron Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then sear them, skin-side down, for 5-7 minutes until the skin is golden and crispy.
4. Flip the chicken thighs over and pour the honey mustard glaze over them, ensuring they are coated evenly.
5. Add the chicken broth to the Dutch oven, surrounding the chicken with the liquid.
6. Cover the Dutch oven and transfer it to the oven. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Once cooked, remove the lid and broil the chicken for an additional 2-3 minutes to get a nice caramelized finish.
8. Garnish with fresh thyme before serving.

The honey mustard glaze adds a delightful sweetness and tang that perfectly complements the crispy chicken. The Dutch oven ensures that the chicken stays juicy while the skin crisps up nicely. This easy recipe is a great option when you’re craving something savory and a little sweet. It pairs well with roasted potatoes, rice, or a simple green salad.

Smothered Cast Iron Dutch Oven Chicken Thighs with Mushroom Gravy

This rich and comforting dish features bone-in chicken thighs smothered in a creamy mushroom gravy. The deep flavors of the gravy soak into the chicken while it cooks in the Dutch oven, making it a decadent and satisfying meal. It’s perfect for cooler weather or any time you’re craving something hearty and filling.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 small onion, diced
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 tsp dried thyme
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large cast iron Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then sear them, skin-side down, for 5-7 minutes until the skin is golden brown and crispy.
3. Flip the chicken thighs over and remove them from the Dutch oven. Set aside.
4. In the same Dutch oven, add the diced onion and cook for 3-4 minutes until softened. Add the sliced mushrooms and garlic, cooking for another 3 minutes until the mushrooms begin to release their moisture.
5. Sprinkle the flour over the onions and mushrooms, stirring to combine and cook for 1-2 minutes to remove the raw flour taste.
6. Slowly add the chicken broth while stirring to create a smooth gravy. Stir in the thyme and bring the mixture to a simmer.
7. Return the chicken thighs to the Dutch oven, skin-side up, and spoon some of the gravy over the chicken. Cover the Dutch oven and transfer it to the oven.
8. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Remove the lid, stir in the heavy cream, and cook for an additional 5-10 minutes until the gravy thickens.
10. Garnish with fresh parsley before serving.

These smothered chicken thighs with mushroom gravy are the ultimate comfort food. The tender chicken absorbs all the savory flavors from the rich, creamy mushroom gravy, and the crispy skin provides a perfect contrast to the velvety sauce. This dish is best served with mashed potatoes, rice, or crusty bread to soak up the flavorful gravy.

Cast Iron Dutch Oven Chicken Thighs with Apple Cider and Sage

This autumn-inspired dish features tender chicken thighs cooked in a flavorful apple cider sauce, infused with fresh sage. The Dutch oven ensures the chicken remains juicy and tender, while the apple cider provides a sweet and savory contrast to the earthy sage. It’s a cozy, flavorful meal perfect for fall.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 cup apple cider
• 1/2 cup chicken broth
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• 1 tbsp Dijon mustard
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large cast iron Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper.
3. Once the oil is hot, add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is crispy and golden.
4. Flip the chicken thighs over and remove them from the Dutch oven. Set aside.
5. In the same Dutch oven, add the diced onion and cook for 3-4 minutes until softened. Add the garlic, fresh sage, and cinnamon, cooking for another 1-2 minutes until fragrant.
6. Pour in the apple cider, chicken broth, and Dijon mustard, stirring to combine. Bring the mixture to a simmer.
7. Return the chicken thighs to the pot, skin-side up, and spoon some of the sauce over the chicken.
8. Cover the Dutch oven and transfer it to the oven. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Remove the lid and broil the chicken for 2-3 minutes for extra crispy skin, if desired.
10. Garnish with fresh sage leaves before serving.

The combination of sweet apple cider, earthy sage, and cinnamon gives these chicken thighs a warm, comforting flavor that’s perfect for cooler months. The Dutch oven ensures the chicken is juicy and tender, while the crispy skin adds a satisfying texture. Serve this dish with roasted root vegetables, wild rice, or a green salad to complete the meal.

Cast Iron Dutch Oven Chicken Thighs with Roasted Garlic and Parmesan

A decadent and savory dish, these chicken thighs are roasted to perfection in a cast iron Dutch oven, infused with roasted garlic and topped with a rich layer of Parmesan cheese. The combination of crispy skin, tender meat, and a golden, cheesy crust makes this a comforting, crowd-pleasing meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 whole garlic bulb
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh thyme, chopped
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1/2 cup chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil and wrap the bulb in aluminum foil. Roast the garlic for 30-35 minutes, until soft and caramelized.
3. While the garlic is roasting, heat olive oil in a large cast iron Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, thyme, and red pepper flakes (if using).
4. Once the oil is hot, add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden and crispy.
5. Flip the chicken thighs over and squeeze the roasted garlic cloves into the Dutch oven, discarding the skin. Add the chicken broth.
6. Sprinkle the grated Parmesan cheese over the chicken thighs.
7. Cover the Dutch oven and transfer it to the oven. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Remove the lid and broil for 2-3 minutes to melt the cheese and create a golden crust.
9. Serve hot, garnished with additional fresh thyme if desired.

The roasted garlic adds a sweet and mellow flavor to the chicken thighs, while the Parmesan forms a crispy, savory crust. The tender chicken and rich, cheesy sauce make this dish a true indulgence. Paired with mashed potatoes or a simple side salad, it’s a perfect meal for any occasion when you want something comforting and flavorful.

Cast Iron Dutch Oven Spicy Cajun Chicken Thighs with Bell Peppers and Onions

This dish features bold and spicy Cajun-seasoned chicken thighs, paired with colorful bell peppers and onions, all cooked together in a cast iron Dutch oven. The Cajun seasoning gives the chicken a flavorful kick while the vegetables absorb all the savory juices, making this a hearty and flavorful meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 bell pepper, sliced
• 1 onion, sliced
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs with Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper.
3. Heat olive oil in a large cast iron Dutch oven over medium-high heat. Once the oil is hot, add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden and crispy.
4. Flip the chicken thighs over and add the sliced bell pepper and onion around the chicken in the Dutch oven.
5. Pour the chicken broth over the chicken and vegetables, ensuring everything is well-coated.
6. Cover the Dutch oven and transfer it to the oven. Roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove the cover and broil the chicken for 2-3 minutes to get extra crispy skin.
8. Garnish with fresh parsley before serving.

The spicy Cajun seasoning brings bold flavor to the chicken, while the sweet bell peppers and onions create a perfect balance with their natural sweetness. The chicken remains juicy and tender, and the vegetables soak up all the savory juices, making each bite irresistible. This dish pairs well with rice or cornbread for a complete, filling meal.

Cast Iron Dutch Oven Chicken Thighs with White Wine and Tarragon Sauce

This elegant dish features bone-in chicken thighs cooked in a white wine and tarragon sauce, creating a fragrant, light yet rich dish. The combination of tarragon’s subtle licorice-like flavor and the dry white wine creates a luxurious sauce that enhances the chicken’s natural flavors. Perfect for a dinner party or a special occasion.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 1/2 cup chicken broth
• 1 tbsp fresh tarragon, chopped
• 2 cloves garlic, minced
• 1/4 cup heavy cream
• Salt and pepper to taste
• Fresh tarragon sprigs for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large cast iron Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper.
3. Once the oil is hot, add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden and crispy.
4. Flip the chicken thighs over and add the garlic, white wine, and chicken broth to the Dutch oven. Bring the mixture to a simmer.
5. Sprinkle the fresh tarragon over the chicken and cover the Dutch oven. Transfer it to the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Once the chicken is done, remove it from the Dutch oven and set it aside. Stir in the heavy cream to the sauce, simmering for an additional 2-3 minutes until it thickens slightly.
7. Return the chicken to the Dutch oven and spoon some of the sauce over the top.
8. Garnish with fresh tarragon sprigs before serving.

The white wine and tarragon sauce creates a beautiful, fragrant dish that complements the crispy chicken perfectly. The sauce is rich yet light, with the tarragon adding a sophisticated herbal note that elevates the overall flavor. Serve this dish with mashed potatoes or roasted vegetables to make a refined and satisfying meal for any special occasion.

Cast Iron Dutch Oven Garlic Butter Chicken Thighs with Lemon and Herbs

This savory recipe features succulent chicken thighs cooked in a rich garlic butter sauce, brightened with lemon and aromatic herbs. The cast iron Dutch oven allows for perfect searing, while the butter creates a flavorful sauce that coats the chicken and vegetables. The lemon adds a refreshing, zesty contrast, making this a comforting yet vibrant dish.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 4 tbsp unsalted butter
• 5 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1/2 cup chicken broth
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs generously with salt and pepper.
3. In a large cast iron Dutch oven, melt 2 tablespoons of butter over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden and crispy.
4. Flip the chicken thighs over and add the remaining butter to the Dutch oven. Add the minced garlic, fresh rosemary, and thyme, cooking for 1-2 minutes until fragrant.
5. Squeeze the juice of the lemon into the pan and pour in the chicken broth.
6. Cover the Dutch oven and transfer it to the oven. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Once the chicken is cooked through, remove the cover and broil for 2-3 minutes to get extra crispy skin.
8. Garnish with fresh parsley and lemon zest before serving.

This garlic butter chicken is a perfect balance of richness and brightness. The crispy skin and tender meat are complemented by the herb-infused, buttery sauce, while the lemon adds a refreshing kick. Whether served with mashed potatoes, rice, or a crisp salad, this dish is sure to be a crowd favorite.

Cast Iron Dutch Oven Chicken Thighs with Roasted Tomatoes and Basil

This Mediterranean-inspired dish combines the rich flavors of roasted tomatoes, fresh basil, and juicy chicken thighs, all cooked together in a cast iron Dutch oven. The slow roasting of tomatoes enhances their natural sweetness, while the herbs and garlic infuse the chicken with bold flavors. A simple yet delicious dish that’s perfect for a weeknight dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 pint cherry or grape tomatoes, halved
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh basil, chopped
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup chicken broth
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large cast iron Dutch oven over medium-high heat. Season the chicken thighs with salt, pepper, and dried oregano.
3. Once the oil is hot, add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is crispy and golden.
4. Flip the chicken thighs over and add the halved tomatoes, minced garlic, and chicken broth to the Dutch oven.
5. Cover the Dutch oven and transfer it to the oven. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Once done, remove the lid and broil the chicken for 2-3 minutes for extra crispy skin.
7. Garnish with fresh basil leaves before serving.

This dish is a beautiful celebration of summer flavors, with the sweetness of roasted tomatoes balancing the savory richness of the chicken. The fresh basil adds an aromatic burst, while the chicken remains juicy and tender. Serve this with a side of couscous, quinoa, or a fresh green salad for a light, healthy, and flavorful meal.

Cast Iron Dutch Oven Honey Sriracha Chicken Thighs

Sweet and spicy, these chicken thighs are cooked in a flavorful honey sriracha sauce that caramelizes beautifully in the Dutch oven, giving the chicken a perfect balance of heat and sweetness. The honey brings out the natural flavors of the chicken, while the sriracha adds a bold kick, making it a dish that’s both comforting and exciting.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 3 tbsp honey
• 2 tbsp sriracha sauce
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Salt and pepper to taste
• 1/4 cup water
• Chopped cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the chicken thighs with salt and pepper.
3. Heat olive oil in a large cast iron Dutch oven over medium-high heat. Once the oil is hot, add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden and crispy.
4. Flip the chicken thighs over. In a small bowl, whisk together the honey, sriracha sauce, soy sauce, garlic, and ginger. Pour the sauce over the chicken thighs.
5. Add the water to the Dutch oven and bring to a simmer.
6. Cover the Dutch oven and transfer it to the oven. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Once cooked, remove the lid and broil for 2-3 minutes to caramelize the sauce and crisp the skin further.
8. Garnish with chopped cilantro before serving.

The combination of honey and sriracha makes for an irresistible sauce that coats the chicken thighs in a perfect blend of sweetness and heat. The crispy skin adds texture, while the tender meat soaks up the flavorful sauce. This dish pairs wonderfully with rice, steamed vegetables, or a cooling cucumber salad to balance out the spice.

Note: More recipes are coming soon!