Ina Garten’s Cozy Skillet-roasted Chicken & Potatoes Recipe

Skillet-roasted chicken transforms ordinary ingredients into a mouthwatering meal that promises comfort and satisfaction.

This culinary technique elevates humble proteins and vegetables through strategic seasoning and precise cooking methods.

Each ingredient contributes layers of robust flavor, creating a harmonious blend of textures and tastes.

Crispy skin, tender meat, and caramelized potatoes form the hallmark of a perfectly executed dish.

Home cooks love the simplicity and elegance of this cooking approach, which requires basic skills and minimal equipment.

The method ensures even heat distribution and maximum flavor development: dive into this delectable recipe.

Why Skillet-roasted Chicken & Potatoes Work Every Time

• Savor Flavor-Packed Buttermilk Marinade: The overnight buttermilk bath tenderizes chicken deeply, infusing rich, tangy flavors that make every bite incredibly juicy and delicious.
• Enjoy Effortless One-Pan Cooking: This skillet-roasted dish eliminates multiple pots and pans, simplifying cleanup while creating a restaurant-quality meal with minimal kitchen effort and maximum taste.
• Experience Crispy Skin and Golden Potatoes: The two-stage roasting technique guarantees perfectly crisp chicken skin and beautifully caramelized potatoes, delivering a delightful textural contrast that elevates the entire dining experience.
• Embrace Quick Weeknight Gourmet Meal: With straightforward steps and under 90 minutes total cooking time, this recipe transforms ordinary ingredients into an impressive dinner that looks and tastes like a sophisticated culinary dish.

Everything You’ll Need for This One-Pan Wonder

• Chicken Thighs: Bone-in and skin-on for rich flavor and juicy meat, preferably organic or free-range for best quality.

• Buttermilk, Kosher Salt, Black Pepper: Creates tender and flavorful chicken through acid and seasoning, helps break down protein fibers.

• Dijon Mustard: Adds tangy depth and helps create a delicious glaze for the chicken.
• Dry White Wine: Provides subtle acidity and enhances overall flavor profile.
• Thyme Leaves: Brings earthy, herbal notes to complement the chicken.
• Sweet Hungarian Paprika: Offers mild warmth and beautiful color to the dish.

• Potatoes: Starchy base that absorbs pan juices and becomes crispy, preferably waxy varieties like Yukon Gold.
• Garlic: Adds aromatic depth and complements the chicken's rich flavor.

• Parsley, Chives: Fresh herbs that add brightness and visual appeal to the final dish.

• Olive Oil: Helps prevent sticking and adds subtle fruity undertones to the skillet.

How to Roast Chicken and Potatoes in One Skillet

Step 1: Marinate The Chicken

• Sprinkle chicken thighs with kosher salt and black pepper
• Place chicken in a sealable plastic bag
• Pour buttermilk over chicken
• Gently massage to coat
• Refrigerate for 4-12 hours

Step 2: Prepare The Oven

Preheat oven to 350°F (175°C)

Step 3: Set Up The Skillet

Pour olive oil into a 12-inch cast-iron skillet

Tilt pan to coat bottom evenly

Step 4: Position The Chicken

Remove chicken from buttermilk

Let excess drip off

Arrange chicken skin side up in skillet

Discard remaining marinade

Step 5: Create Mustard Glaze

• Dijon mustard
• Dry white wine

Brush mixture over chicken thighs

Step 6: Add Seasonings

• Thyme leaves
• Sweet Hungarian paprika
• Kosher salt
• Black pepper

Step 7: First Roasting Phase

Roast chicken in oven for 30 minutes

Step 8: Prepare Potato Layer

Remove chicken from skillet

• Sliced potatoes
• Minced garlic
• Kosher salt
• Black pepper

Toss potatoes in pan juices

Spread evenly

Step 9: Second Roasting Phase

Return chicken on top of potatoes

Roast for another 30 minutes

Ensure internal temperature reaches 155°F (68°C)

Step 10: Crisp The Potatoes

Remove chicken and cover with foil

Increase oven temperature to 425°F (220°C)

Roast potatoes for 15 minutes until golden

Step 11: Final Touches

Return chicken to skillet

• Fresh parsley
• Chives

Adjust seasoning if needed

Serve immediately from skillet

Tips for Crispy Skin and Golden Potatoes

• Maximize Flavor Marination: Soak the chicken in buttermilk for at least 4 hours to tenderize the meat and infuse deep, tangy flavors throughout every bite.
• Select the Right Skillet: Cast-iron skillets distribute heat perfectly, creating a crispy exterior on chicken and potatoes while ensuring even cooking from edge to center.
• Drain Excess Liquid Carefully: Allow buttermilk to drip off chicken before cooking to guarantee a beautifully crisp skin that develops a gorgeous golden-brown color.
• Slice Potatoes Uniformly: Cut potato pieces to consistent sizes so they cook evenly and develop a delightful crispy texture at the same rate.
• Final Heat Boost: Crank up the oven temperature during the last few minutes of cooking to create irresistibly golden and crunchy potato edges that everyone will love.

Storing Skillet Chicken Without Drying Out

Storage Magic for Skillet-Roasted Chicken & Potatoes

• Freeze Strategically: Seal completely cooled chicken and potatoes in heavy-duty freezer bags or vacuum-sealed containers. Pack in single-serving portions for easy future meals. Label each container with the date to track freshness. Frozen meals stay delicious up to 3 months when properly stored.
• Refrigerator Smart Storage: Transfer leftovers to shallow, airtight glass containers to maintain optimal flavor and texture. Keep refrigerated at 40°F or lower for maximum food safety. Consume within 3-4 days for best quality and taste. Position containers in the coldest part of the refrigerator, typically the back shelf.
• Reheating Pro Technique: Restore crispy exterior by warming in a preheated oven at 350°F.

New Ways to Flavor This Classic Combo

• Herb-Packed Chicken Sensation: Replace thyme with a mix of fresh rosemary, sage, and oregano for an intense herbal profile that transforms the classic recipe.
• Spicy Mediterranean Edition: Add smoked paprika, red pepper flakes, and a sprinkle of za'atar spice blend to introduce a bold, tangy Mediterranean flavor to the chicken and potatoes.
• Lemon Garlic Infusion: Substitute white wine with fresh lemon juice, increase garlic to 5 cloves, and add lemon zest to create a bright, zesty version that enhances the chicken's natural richness.
• Rustic Root Vegetable Remix: Replace potatoes with a mix of sweet potatoes, parsnips, and carrots to create a colorful, nutrient-dense skillet roast with varied textures and earthy undertones.

One-Pan Chicken Recap with Ease

Culinary magic emerges from Ina Garten’s skillet-roasted chicken masterpiece.

Buttermilk-marinated thighs mingle with herb-kissed potatoes in a cast-iron symphony.

Mediterranean flavors dance across your palate with mustard-glazed perfection.

Crisp skin, tender meat, and golden potatoes create an irresistible dining experience.

Elegant simplicity defines this one-pan wonder that transforms ordinary ingredients into extraordinary cuisine.

Passionate cooks, this recipe beckons – share its deliciousness, spread kitchen joy, comment with your culinary adventures, and inspire fellow food enthusiasts to embrace Garten’s delectable dish.

Ina Garten Skillet-roasted Chicken & Potatoes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 38 reviews

• Total Time: 1 hour 30 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Ina Garten’s skillet-roasted chicken and potatoes deliver rustic French countryside comfort with minimal effort. Fragrant herbs, crispy skin, and golden potatoes create a simple yet elegant meal that connects home cooks to classic culinary traditions you’ll savor with each delicious bite.

---

Ingredients

Scale 1x2x3x

Proteins:

• 1.1 – 1.4 kg / 2½ – 3 pounds bone-in, skin-on chicken thighs (about 4 large thighs)

Vegetables and Herbs:

• 450 g / 1 pound medium Yukon Gold potatoes, unpeeled, sliced ¼ inch (0.6 cm) thick
• 3 cloves / 1 tablespoon minced garlic
• 7 ml / 1½ teaspoons fresh thyme leaves
• 15 ml / 1 tablespoon fresh chives, chopped
• 30 ml / 2 tablespoons fresh parsley, minced

Liquids, Seasonings, and Condiments:

• 600 ml / 2½ cups buttermilk, shaken
• 15 ml / 1 tablespoon dry white wine, such as Chablis
• 30 ml / 2 tablespoons olive oil, good quality
• 30 g / 2 tablespoons Dijon mustard
• 5 ml / 1 teaspoon kosher salt, for chicken seasoning
• 5 ml / 1 teaspoon kosher salt, for potatoes
• 2.5 ml / ½ teaspoon black pepper, for chicken seasoning
• 2.5 ml / ½ teaspoon black pepper, for potatoes
• Pinch / ⅛ teaspoon sweet Hungarian paprika

Cook Mode Prevent your screen from going dark

---

Instructions

1. Create a flavor-packed marinade by generously seasoning chicken thighs with kosher salt and black pepper. Transfer the chicken to a sealable plastic bag and submerge completely in buttermilk, ensuring each piece is thoroughly coated. Refrigerate for a minimum of 4 hours, allowing the buttermilk to tenderize the meat.
2. Preheat the oven to 175°C / 350°F, preparing for a robust roasting process.
3. Select a 12-inch (30 cm) cast-iron skillet and coat the bottom evenly with olive oil, creating a non-stick surface for even cooking.
4. Remove chicken from buttermilk, allowing excess liquid to drip off. Arrange the thighs skin-side up in the prepared skillet, discarding the used marinade.
5. Craft a tangy glaze by whisking Dijon mustard and dry white wine in a small bowl. Carefully brush this mixture across the top of each chicken thigh, enhancing the flavor profile.
6. Elevate the seasoning by sprinkling thyme leaves, sweet Hungarian paprika, kosher salt, and black pepper over the chicken, creating a complex and aromatic layer.
7. Roast the chicken for 30 minutes, allowing the skin to develop a beautiful golden color and the meat to begin cooking through.
8. After initial roasting, transfer the chicken to a temporary plate. Introduce sliced potatoes and minced garlic into the skillet, tossing them in the rich pan juices. Season with salt and pepper, ensuring even distribution.
9. Nestle the chicken back on top of the potatoes and continue roasting for an additional 30 minutes. Use an instant-read thermometer to confirm the internal temperature reaches 68°C / 155°F.
10. For a crispy finish, remove the chicken and loosely tent with foil. Increase the oven temperature to 220°C / 425°F and roast the potatoes for 15 minutes until they turn golden and develop a crisp exterior.
11. Reunite the chicken with the potatoes in the skillet. Garnish generously with freshly chopped parsley and chives. Perform a final taste check, adding extra salt if needed. Serve immediately, presenting the dish directly from the skillet for maximum visual appeal and warmth.

Notes

• Crispy exteriors develop from carefully draining excess buttermilk before coating chicken.
• Consistent potato slice sizes guarantee uniform cooking and perfect texture throughout the dish.
• Maximizing flavor requires marinating chicken for a minimum of four hours, allowing seasonings to penetrate deeply.
• Strategic oven temperature increase during final cooking stages creates golden, crunchy potato edges.
• Cast-iron skillets provide exceptional heat distribution, ensuring evenly cooked and beautifully browned chicken and potatoes.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving (based on 4 servings)
• Calories: 460
• Sugar: 2g
• Sodium: 840mg
• Fat: 26g
• Saturated Fat: 6g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 29g
• Cholesterol: 120mg