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
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
Instructions
- 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.
- Preheat the oven to 175°C / 350°F, preparing for a robust roasting process.
- 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.
- Remove chicken from buttermilk, allowing excess liquid to drip off. Arrange the thighs skin-side up in the prepared skillet, discarding the used marinade.
- 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.
- Elevate the seasoning by sprinkling thyme leaves, sweet Hungarian paprika, kosher salt, and black pepper over the chicken, creating a complex and aromatic layer.
- Roast the chicken for 30 minutes, allowing the skin to develop a beautiful golden color and the meat to begin cooking through.
- 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.
- 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.
- 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.
- 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