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Barefoot Contessa Skillet-Roasted Chicken Thighs And Potatoes

Barefoot Contessa Skillet-Roasted Chicken Thighs And Potatoes

This easy barefoot contessa skillet-roasted chicken thighs and potatoes recipe is perfect for a comforting dinner. The chicken is marinated in buttermilk for extra tenderness, then roasted until golden and crispy. With simple ingredients like Dijon mustard, garlic, and fresh herbs, this dish is packed with flavor. Serve it straight from the pan for a fuss-free, delicious meal!

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Ingredients Needed

  • 4 large bone-in, skin-on chicken thighs (1.1 to 1.3 kg total)
  • 1 teaspoon kosher salt (plus extra for seasoning)
  • 1/2 teaspoon freshly ground black pepper (plus extra for seasoning)
  • 600 ml buttermilk, shaken
  • 2 tablespoons 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
  • 450 g medium Yukon Gold or Maris Piper potatoes, unpeeled, sliced 6 mm thick
  • 1 tablespoon minced garlic (about 3 cloves)
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon chopped fresh chives

How To Make Skillet-Roasted Chicken Thighs And Potatoes

  1. Marinate the chicken: At least 4 hours (but no more than 12 hours) before cooking, season the chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Place them in a large resealable plastic bag and pour in the buttermilk. Seal the bag, massage to coat, and refrigerate.
  2. Preheat the oven: Set the oven to 180°C (fan) / 200°C / Gas Mark 6. Pour 2 tablespoons olive oil into a cold 30 cm cast-iron skillet and tilt to coat the bottom.
  3. Prepare the chicken: Remove the chicken from the marinade, letting the excess drip off, and place skin-side up in the skillet. Discard the marinade. In a small bowl, mix the Dijon mustard and white wine, then brush over the chicken. Sprinkle with thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper.
  4. Roast the chicken: Place the skillet in the oven and roast for 30 minutes.
  5. Add the potatoes: Remove the chicken from the skillet and set aside. Add the sliced potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper to the pan, tossing to coat in the pan juices. Spread them evenly, then return the chicken to the skillet, placing it on top of the potatoes.
  6. Continue roasting: Roast for another 30 minutes, until the chicken reaches 68°C on an instant-read thermometer.
  7. Finish the potatoes: Transfer the chicken to a plate and loosely cover with foil. Increase the oven temperature to 220°C (fan) / 240°C / Gas Mark 9. Roast the potatoes for 15 minutes until golden and tender.
  8. Serve: Return the chicken to the skillet, sprinkle with parsley, chives, and extra salt. Serve hot from the pan.
Barefoot Contessa Skillet-Roasted Chicken Thighs And Potatoes
Barefoot Contessa Skillet-Roasted Chicken Thighs And Potatoes

Recipe Tips

  • Marinate for the best flavour: Let the chicken soak in buttermilk for at least 4 hours. This makes the meat tender and juicy.
  • Use a cast-iron skillet: It helps create crispy skin and evenly cooked potatoes.
  • Let excess buttermilk drip off: This prevents too much liquid in the skillet, allowing the chicken to crisp up.
  • Check the temperature: Use a thermometer to ensure the chicken reaches 68°C before resting.
  • Rest before serving: Let the chicken sit for a few minutes after cooking to keep it juicy.

How To Store & Reheat Leftovers

  • Refrigerate: Store leftover chicken and potatoes in an airtight container in the fridge for up to 3 days.
  • Freeze: This recipe is not ideal for freezing because leftover chicken and potatoes can become mushy. However, if needed, freeze the chicken separately for up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheating: Reheat leftover chicken and potatoes in a preheated oven at 350°F for 15 minutes until the chicken is hot and crispy. For a quicker option, microwave on medium power in 30-second intervals, but the skin may not stay crispy.
     

Nutrition Facts

Serving Size: 1 serving (based on 4 servings)

  • Calories: 460
  • Total Fat: 26g
  • Saturated Fat: 6g
  • Cholesterol: 120mg
  • Sodium: 840mg
  • Potassium: 730mg
  • Total Carbohydrate: 28g
  • Dietary Fiber: 3g
  • Sugars: 2g
  • Protein: 29g

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Barefoot Contessa skillet-roasted chicken thighs and potatoes
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Barefoot Contessa skillet-roasted chicken thighs and potatoes

Author: Hamdi Saidani Cooking Method:Roasting Cuisine:American Courses:Dinner Recipe Keys: B Barefoot Contessa Skillet-roasted Chicken Thighs And Potatoes
Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour 15 minutesTotal time:1 hour 25 minutesServings: 4 minutesCalories:460 kcal Best Season:Suitable throughout the year

Description

This easy barefoot contessa skillet-roasted chicken thighs and potatoes recipe is perfect for a comforting dinner. The chicken is marinated in buttermilk for extra tenderness, then roasted until golden and crispy. With simple ingredients like Dijon mustard, garlic, and fresh herbs, this dish is packed with flavor. Serve it straight from the pan for a fuss-free, delicious meal!

Ingredients

Instructions

  1. Marinate the chicken: At least 4 hours (but no more than 12 hours) before cooking, season the chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Place them in a large resealable plastic bag and pour in the buttermilk. Seal the bag, massage to coat, and refrigerate.
  2. Preheat the oven: Set the oven to 180°C (fan) / 200°C / Gas Mark 6. Pour 2 tablespoons olive oil into a cold 30 cm cast-iron skillet and tilt to coat the bottom.
  3. Prepare the chicken: Remove the chicken from the marinade, letting the excess drip off, and place skin-side up in the skillet. Discard the marinade. In a small bowl, mix the Dijon mustard and white wine, then brush over the chicken. Sprinkle with thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper.
  4. Roast the chicken: Place the skillet in the oven and roast for 30 minutes.
  5. Add the potatoes: Remove the chicken from the skillet and set aside. Add the sliced potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper to the pan, tossing to coat in the pan juices. Spread them evenly, then return the chicken to the skillet, placing it on top of the potatoes.
  6. Continue roasting: Roast for another 30 minutes, until the chicken reaches 68°C on an instant-read thermometer.
  7. Finish the potatoes: Transfer the chicken to a plate and loosely cover with foil. Increase the oven temperature to 220°C (fan) / 240°C / Gas Mark 9. Roast the potatoes for 15 minutes until golden and tender.
  8. Serve: Return the chicken to the skillet, sprinkle with parsley, chives, and extra salt. Serve hot from the pan.

Notes

  • Marinate for the best flavour: Let the chicken soak in buttermilk for at least 4 hours. This makes the meat tender and juicy.
  • Use a cast-iron skillet: It helps create crispy skin and evenly cooked potatoes.
  • Let excess buttermilk drip off: This prevents too much liquid in the skillet, allowing the chicken to crisp up.
  • Check the temperature: Use a thermometer to ensure the chicken reaches 68°C before resting.
  • Rest before serving: Let the chicken sit for a few minutes after cooking to keep it juicy.
Keywords:Barefoot Contessa Skillet-roasted Chicken Thighs And Potatoes

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