Skillet-Roasted Chicken & Potatoes
Ingredients
- 4 large bone-in
skin-on chicken thighs, 2 1/2 to 3 pounds total
- Kosher salt and freshly ground black pepper
- 2 1/2 cups buttermilk
shaken
- Good olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon dry white wine
such as Chablis
- 1 1/2 teaspoons fresh thyme leaves
- 1/8 teaspoon sweet Hungarian paprika
- 1 pound medium Yukon Gold potatoes
unpeeled, sliced 1/4 inch thick
- 1 tablespoon minced garlic
3 cloves
- 2 tablespoons minced fresh parsley
- 1 tablespoon chopped fresh chives
Directions
- 1
At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
- 2
Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
- 3
Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.
Skillet-Roasted Chicken & Potatoes
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About this Recipe
Elevate your weeknight dinner with a dish that promises both comfort and impressive flavor: Skillet-Roasted Chicken & Potatoes. This recipe delivers a satisfying, complete meal, showcasing tender, savory chicken alongside perfectly cooked potatoes, all from a single pan.
What makes this recipe truly special is the thoughtful use of ingredients to build incredible depth. Marinating bone-in, skin-on chicken thighs in buttermilk is a time-honored technique that ensures exceptionally juicy and tender meat, while also helping the skin crisp up beautifully. The addition of Dijon mustard, dry white wine, and fresh thyme creates a wonderfully aromatic and flavorful foundation that infuses both the chicken and the potatoes as they roast together.
Expect a symphony of textures and tastes. The chicken emerges with a gorgeously golden-brown, crispy skin and succulent, moist flesh beneath. The Yukon Gold potatoes, sliced to an ideal thickness, become creamy on the inside with slightly browned edges, absorbing all the delicious pan drippings. A vibrant finish of fresh parsley and chives brightens every bite, adding a refreshing counterpoint to the rich, savory chicken and potatoes. It’s a hearty yet refined meal that will quickly become a favorite.
Feeling adventurous? While the recipe calls for bone-in, skin-on chicken thighs for their rich flavor and tenderness, you could experiment with other bone-in chicken pieces like drumsticks for a similar effect. For the herbs, consider adding a touch of fresh rosemary alongside the thyme for a different aromatic twist, or even a pinch of dried oregano if fresh isn't on hand. If you're out of sweet Hungarian paprika, a good quality smoked paprika would lend a deeper, smoky note.
This Skillet-Roasted Chicken & Potatoes recipe is perfect for a cozy family dinner or when you want to impress guests with minimal fuss. Serve it as a complete meal on its own, or alongside a simple green salad for a touch of freshness.