Ina Garten Skillet-roasted Chicken & Potatoes

Ina Garten’s Skillet-Roasted Chicken & Potatoes is made with chicken thighs, buttermilk, olive oil, Dijon mustard, dry white wine, fresh thyme, sweet Hungarian paprika, Yukon Gold potatoes, garlic, fresh parsley, and fresh chives. This delicious skillet-roasted chicken recipe creates a hearty dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4 people.

This Skillet-Roasted Chicken & Potatoes Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 600 ml / 2½ cups buttermilk, shaken
• 1.1 – 1.4 kg / 2½ – 3 pounds bone-in, skin-on chicken thighs (about 4 large thighs)
• 15 ml / 1 tablespoon dry white wine, such as Chablis
• 30 ml / 2 tablespoons olive oil, good quality
• 30 g / 2 tablespoons Dijon mustard
• 7 ml / 1½ teaspoons fresh thyme leaves
• Pinch / ⅛ teaspoon sweet Hungarian paprika
• 450 g / 1 pound medium Yukon Gold potatoes, unpeeled, sliced ¼ inch (0.6 cm) thick
• 3 cloves / 1 tablespoon minced garlic
• 15 ml / 1 tablespoon fresh chives, chopped
• 30 ml / 2 tablespoons fresh parsley, minced
• 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

How To Make Skillet-roasted Chicken & Potatoes?

1. Marinate the chicken: Sprinkle the chicken thighs with 5 ml (1 teaspoon) of kosher salt and 2.5 ml (½ teaspoon) of black pepper. Place them in a 1-gallon sealable plastic bag, pour in the buttermilk, and massage lightly to coat the chicken. Refrigerate for at least 4 hours and no longer than 12 hours.
2. Preheat the oven: Heat to 175°C / 350°F.
3. Prepare the skillet: Pour 30 ml (2 tablespoons) olive oil into a 12-inch (30 cm) cast-iron skillet, and tilt the pan to cover the bottom evenly.
4. Place the chicken in the skillet: Lift the chicken from the buttermilk, letting excess drip off, and arrange in the skillet, skin side up. Discard the marinade.
5. Mix and brush: In a small bowl, combine 30 g (2 tablespoons) Dijon mustard and 15 ml (1 tablespoon) dry white wine. Brush the mixture on the top of the chicken thighs.
6. Season the chicken: Sprinkle with 7 ml (1½ teaspoons) thyme leaves, a pinch (⅛ teaspoon) of sweet Hungarian paprika, 5 ml (1 teaspoon) kosher salt, and 2.5 ml (½ teaspoon) black pepper.
7. Roast the chicken for 30 minutes: Place the skillet in the oven and roast for 30 minutes.
8. Prepare the potatoes: After 30 minutes, remove the chicken to a plate. Add 450 g (1 pound) sliced potatoes, 3 cloves of minced garlic, 5 ml (1 teaspoon) kosher salt, and 2.5 ml (½ teaspoon) black pepper into the skillet. Toss the potatoes in the pan juices and spread them out.
9. Return the chicken to the skillet: Place the chicken on top of the potatoes and roast for another 30 minutes until the chicken reaches 68°C / 155°F on an instant-read thermometer.
10. Crisp the potatoes: Remove the chicken from the skillet, cover loosely with foil, and raise the oven temperature to 220°C / 425°F. Roast the potatoes for 15 minutes until golden and tender.
11. Garnish and serve: Return the chicken to the skillet and sprinkle with 30 ml (2 tablespoons) parsley and 15 ml (1 tablespoon) chives. Add extra salt if needed. Serve hot from the skillet.

Recipe Tips:

• Marinate the chicken for at least 4 hours: This makes the chicken soft and flavorful. It’s a key step for juicy chicken.
• Use a cast-iron skillet: It cooks the food evenly and makes both the chicken and potatoes crispy.
• Let the buttermilk drip off the chicken: Too much buttermilk will stop the skin from getting crispy, so let the extra drip off.
• Cut the potatoes evenly: Make sure the potato slices are the same size so they cook evenly.
• Turn up the heat at the end: Raising the oven temperature at the end will make the potatoes crispy and golden.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Skillet-Roasted Chicken & Potatoes cool to room temperature. Then, store them in an airtight container and refrigerate for up to 3 days.
• Freeze: After cooling, place the chicken and potatoes in a freezer-safe container. Freeze for up to 3 months. To thaw, transfer to the refrigerator overnight before reheating.
• Reheat: Preheat the oven to 180°C / 350°F. Place the chicken and potatoes on a baking tray and cover with foil to prevent drying. Heat for about 15-20 minutes, or until warmed through.

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

Try More Ina Garten Recipe:

• Ina Garten Balsamic Roasted Baby Peppers
• Ina Garten Chicken In A Pot With Orzo
• Ina Garten Roast Chicken With Spring Vegetables
• Ina Garten Tuscan Turkey Roulade