Ina Garten’s Skillet-Roasted Chicken & Potatoes

Last night, while browsing the internet for another good recipe that I can make using my skillet pan, I happen to watch this video tutorial by Ina Garten via Food Network on YouTube. I immediately loved the recipe because it looks savory and tasty, plus she also said that you wouldn’t even need a side dish with how good it tastes, and true to her words, it did turn out to be delicious. Now, I have a new favorite recipe for chicken, I just have to trust the process to truly enjoy the outcome!

Ingredients

• 4 large Bone-in, skin-on chicken thighs (2½ to 3 pounds total)
• Kosher salt and freshly ground black pepper
• 2½ cups Buttermilk, shaken
• Good olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon Dry white wine, such as Chablis
• 1½ teaspoons Fresh thyme leaves
• 1/8 teaspoon Paprika
• 1 pound Medium Yukon Gold potatoes, unpeeled, sliced ¼ inch thick
• 1 tablespoon (3 cloves) Garlic, minced
• 2 tablespoons Fresh parsley, minced
• 1 tablespoon Fresh chives, chopped

Directions:

Step 1

Coat the chicken with 1 teaspoon of salt, ½ teaspoon of pepper, and 2½ of buttermilk, in a large zip lock bag. Place it in the refrigerator to marinate for at least 4 hours but not more than 12 hours. Pour about 2 tablespoons of olive oil in an unheated cast iron skillet and make sure that the bottom is completely covered with oil. Drain the excess marinade and place the chicken in the skillet with its skin side up.

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Step 2

In a small mixing bowl, combine the mustard and wine, then brush it onto the skin of the chicken. Season and sprinkle with thyme, paprika, a teaspoon of salt, and a half teaspoon of pepper. Place the skillet in a preheated oven at 350°F and let the chicken roast for 30 minutes. Once it’s done, transfer the chicken to a plate, then place the potatoes at the bottom of the same skillet. Add garlic, 1 teaspoon of salt, and ½ teaspoon of pepper, then coat the potatoes with the pan juices and spread them out evenly. Place the chicken on top of the potatoes and roast it for an additional 30 minutes.

Step 3

Transfer the chicken to a plate and cover it loosely with a sheet of aluminum foil to keep it warm. Then, return the skillet with the potatoes in the oven and raise the temperature to 425°F, then roast the potatoes for 15 minutes. Place the chicken back on top of the potatoes, then garnish it with parsley, chives, and extra salt. Serve with the skillet while hot.

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Ina Garten’s Skillet-Roasted Chicken & Potatoes