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5 from 1 vote

Cast Iron Chicken Thighs with Roasted Tomatoes

Author: Angela Roberts


  • 4 chicken thighs
  • olive oil
  • salt
  • pepper
  • lemon thyme or fresh herb of choice
  • cherry or grape tomatoes
  • 4 garlic cloves

  • Cauliflower Rice
  • 2 ounces crumbled feta
  • lemon zest
  • za'atar seasoning or chopped fresh herbs of choice
  • salt
  • pepper


  • Gently separate chicken thigh skin from flesh, enough to be able to stick herbs inside.
  • Preheat oven to 450 degrees.
  • Preheat pan for 10 minutes.
  • Put herbs between flesh and chicken skin.
  • Place on hot cast iron pan.
  • After 25 minutes, add tomatoes, garlic cloves.
  • Cook for about 20 more minutes. Tomato skins should burst and garlic get softened.
  • If the chicken is not as browned as you like, place under the broiler for four to six minutes.
  • If making cauliflower rice, if frozen, pat out excess liquid with paper towels. Microwave to get a bit warmed. I use a large piece of parchment paper. You could use cooked rice or cooked quinoa with this dish.
  • Remove everything from frying pan and set aside with foil.
  • You want to have some of the chicken fat in the pan. Mix your cauliflower rice with herbs, feta and lemon zest. Bake at 400 degrees until the sides seem crispy.
  • Place the chicken and tomatoes back over the cauliflower rice. Turn oven off.
  • If you need to reheat slightly just place back in hot oven for a few minutes.