Description
Ina Garten’s skillet-roasted chicken & potatoes combines hearty American comfort cooking with classic French technique. Home chefs can savor this simple, elegant dinner that brings robust flavors to the table with minimal preparation.
Ingredients
Scale
- 1.1 – 1.4 kg / 2½ – 3 lbs bone-in, skin-on chicken thighs (about 4 large thighs)
- 30 ml / 2 tbsps olive oil, good quality
- 600 ml / 2½ cups buttermilk, shaken
- 450 g / 1 lb medium Yukon Gold potatoes, unpeeled, sliced ¼ inch (0.6 cm) thick
- 30 g / 2 tbsps Dijon mustard
- 15 ml / 1 tbsp dry white wine, such as Chablis
- 3 cloves / 1 tbsp minced garlic
- 15 ml / 1½ tsps fresh thyme leaves
- 30 ml / 2 tbsps fresh parsley, minced
- 15 ml / 1 tbsp fresh chives, chopped
- 5 ml / 1 tsp kosher salt, for chicken seasoning
- 5 ml / 1 tsp kosher salt, for potatoes
- 2.5 ml / ½ tsp black pepper, for chicken seasoning
- 2.5 ml / ½ tsp black pepper, for potatoes
- Pinch / ⅛ tsp sweet Hungarian paprika
Instructions
- Marination: Coat chicken thighs with kosher salt and black pepper. Immerse in buttermilk within a sealable bag, ensuring complete coverage. Refrigerate for 4 hours to tenderize the meat.
- Preparation: Heat oven to 175°C / 350°F. Select a 12-inch cast-iron skillet and evenly coat bottom with olive oil.
- Initial Coating: Extract chicken from buttermilk, letting excess drip off. Position thighs skin-side up in skillet. Craft a glaze by combining Dijon mustard and white wine, brushing across chicken surfaces.
- Seasoning Layer: Sprinkle thyme leaves, Hungarian paprika, kosher salt, and black pepper over chicken, creating an aromatic profile.
- Primary Roasting: Roast chicken for 30 minutes until skin turns golden. Remove chicken temporarily and introduce sliced potatoes and minced garlic into skillet, coating with pan juices. Season with salt and pepper.
- Secondary Roasting: Return chicken atop potatoes, continuing roasting for another 30 minutes. Verify internal temperature reaches 68°C / 155°F using an instant-read thermometer.
- Crisp Finale: Remove chicken and tent with foil. Elevate oven temperature to 220°C / 425°F. Roast potatoes for 15 minutes until achieving a crisp, golden exterior.
- Presentation: Reunite chicken with potatoes. Garnish abundantly with chopped parsley and chives. Perform final seasoning adjustment. Serve directly from skillet, maintaining optimal temperature and visual appeal.
Notes
- Marinate Wisely: Buttermilk breaks down chicken proteins, ensuring tender, juicy meat. Minimum 4-hour marination guarantees maximum flavor infusion and softness.
- Temperature Precision: Use instant-read thermometer to confirm chicken reaches 68°C / 155°F, preventing undercooking while maintaining succulent texture.
- Cast-Iron Magic: Skillet creates even heat distribution and develops rich, caramelized flavors. Season skillet before use for non-stick surface and enhanced taste.
- Crispy Potato Pro-Tip: Boost potato crispiness by increasing oven temperature to 220°C / 425°F in final roasting stage, achieving golden, crunchy exterior without drying out chicken.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 130 mg