Description
Classic Barefoot Contessa skillet-roasted chicken thighs and potatoes promise a simple yet elegant Mediterranean-style dinner. Crispy chicken skin, golden potatoes, and herbaceous rosemary create a hearty meal that brings comfort and flavor to your table, inviting you to savor each delicious bite.
Ingredients
Scale
Protein:
- 4 large bone-in, skin-on chicken thighs (1.1 to 1.3 kg or 2.4 to 2.9 pounds total)
Dairy and Liquid Ingredients:
- 600 milliliters (20.3 fluid ounces) buttermilk, shaken
- 2 tablespoons olive oil
Seasonings and Herbs:
- 1 teaspoon kosher salt (plus extra for seasoning)
- ½ teaspoon freshly ground black pepper (plus extra for seasoning)
- 2 tablespoons Dijon mustard
- 1 tablespoon dry white wine (such as Chablis)
- 1 ½ teaspoons fresh thyme leaves
- 1/8 teaspoon sweet Hungarian paprika
- 1 tablespoon minced garlic (about 3 cloves)
- 2 tablespoons minced fresh parsley
- 1 tablespoon chopped fresh chives
Vegetables:
- 450 grams (1 pound) medium Yukon Gold or Maris Piper potatoes, unpeeled, sliced 6 millimeters (¼ inch) thick
Instructions
- Prepare the chicken by seasoning with salt and pepper, then submerge in buttermilk for a deep flavor infusion. Allow the meat to marinate in the refrigerator for 4 to 12 hours, ensuring thorough coating.
- Preheat the oven to 356°F (180°C) for fan ovens or 392°F (200°C) for conventional ovens. Generously coat a 12-inch (30 centimeters) cast-iron skillet with olive oil, creating an even, non-stick surface.
- Remove chicken from the buttermilk marinade, allowing excess liquid to drip off. Position the chicken skin-side up in the prepared skillet. Blend Dijon mustard with white wine, then carefully brush the mixture over the chicken’s surface.
- Sprinkle a harmonious blend of thyme, paprika, salt, and pepper across the chicken, ensuring even distribution of seasonings.
- Transfer the skillet to the preheated oven and roast for 30 minutes, allowing the chicken to develop a golden, crispy exterior.
- Carefully extract the skillet and nestle sliced potatoes and minced garlic around the chicken. Toss the vegetables in the pan’s flavorful juices, creating a uniform coating.
- Return the skillet to the oven and continue roasting for an additional 30 minutes. Verify the chicken’s internal temperature reaches 154°F (68°C) using an instant-read thermometer.
- Remove the chicken and set aside, covered loosely with aluminum foil. Increase oven temperature to 464°F (240°C) to crisp the potatoes.
- Roast the potatoes for 15 minutes until they transform into golden, tender morsels with a delectable crunch.
- Reunite the chicken with the potatoes in the skillet. Garnish with freshly chopped parsley and chives, adding a final sprinkle of salt. Serve immediately, presenting a rustic, aromatic dish straight from the pan.
Notes
- Resting ensures peak juiciness, allowing meat fibers to relax and redistribute internal moisture after cooking.
- Temperature monitoring guarantees perfectly cooked chicken, preventing dryness and potential foodborne illness.
- Draining excess buttermilk creates crisp, golden exterior by reducing unwanted liquid during pan frying.
- Cast-iron skillets deliver superior heat distribution and develop beautiful caramelized surfaces on chicken.
- Extended marinating time transforms chicken texture, infusing deep flavor and maintaining maximum tenderness.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 460
- Sugar: 2g
- Sodium: 840mg
- Fat: 26g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 120mg