Ina Garten Skillet-Roasted Chicken & Potatoes

Ina Garten skillet-roasted chicken & potatoes are a crisp-skinned one-pan dinner with buttermilk-marinated thighs, Yukon Gold potatoes and garlic, ready in 1 hour 45 minutes after a 4 hour soak. Save this easy chicken thigh dinner for Sunday suppers, cozy fall nights or weeknights, because it's cooked in one cast-iron skillet.

Marinate the chicken in buttermilk for at least 4 hours, because that tangy soak is what keeps the thighs juicy through an hour in the oven. Skip it and the meat turns out plain and a little dry.

Ina Garten says any roast chicken is comfort food to her, and she loves it most with potatoes, garlic, mustard and white wine in a cast-iron skillet. She suggests marinating in the morning, so the skillet goes from the oven straight to the table after work.

Source: Modern Comfort Food (2020)

Ina Garten Skillet-Roasted Chicken and Potatoes

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Calories

560

kcal

Chicken thighs roast skin side up in a cast-iron skillet, then settle onto sliced potatoes that soak up the pan juices. A Dijon and white wine glaze browns the skin while the potatoes turn tender and golden at the edges.

Ingredients

• 4 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
  

• Kosher salt and freshly ground black pepper
  

• 2 1/2 cups buttermilk, shaken
  

• Good 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
  

• 1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick
  

• 1 tablespoon minced garlic (3 cloves)
  

• 2 tablespoons minced fresh parsley
  

• 1 tablespoon chopped fresh chives
  

Directions

• Marinate the chicken: Sprinkle the chicken thighs all over with 1 teaspoon salt and 1/2 teaspoon pepper, then place them in a 1-gallon sealable plastic bag with 2 1/2 cups buttermilk. Seal the bag, massage it lightly so every piece is coated, and refrigerate for 4 to 12 hours.
• Prep the skillet: Preheat the oven to 350°F, then pour 2 tablespoons olive oil into an unheated 12-inch cast-iron skillet and tilt the pan to coat the bottom. Lift the thighs out of the buttermilk, let the excess drip off, and set them in the skillet skin side up in one layer.
• Glaze and season: Discard the marinade, then stir 2 tablespoons Dijon mustard and 1 tablespoon dry white wine together in a small bowl. Brush it over the chicken and sprinkle with 1 1/2 teaspoons thyme leaves, 1/8 teaspoon sweet Hungarian paprika, 1 teaspoon salt and 1/2 teaspoon pepper.
• First roast: Slide the skillet into the oven and roast the chicken for 30 minutes. That head start renders the skin and builds flavor before the potatoes go in.
• Add the potatoes: Use tongs to move the chicken to a plate. Then add 1 pound sliced Yukon Gold potatoes, 1 tablespoon minced garlic, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet, toss them in the pan juices and spread them out. Set the chicken back on top.
• Second roast: Roast for 30 minutes longer, until the chicken registers 155°F on an instant-read thermometer. Then move just the chicken to a plate and cover it loosely with aluminum foil to keep warm.
• Crisp the potatoes: Raise the oven to 425°F and return the skillet with the potatoes to the oven for 15 minutes. They're ready when they're tender and starting to brown.
• Finish and serve: Return the chicken to the skillet and sprinkle with 2 tablespoons minced parsley, 1 tablespoon chopped chives and a little extra salt. Serve hot straight from the skillet.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I marinate the chicken overnight?

Yes, but keep it between 4 and 12 hours, which is the window the recipe allows. Past that, the buttermilk can make the meat feel mushy. Marinating in the morning works well, so dinner is easy after work.

Can I use chicken breasts instead of thighs?

Bone-in, skin-on breasts can work, but they dry out faster than thighs. Start checking the temperature earlier and pull them as soon as they hit 155°F. Thighs are more forgiving, which is why they suit this recipe.

What can I use instead of white wine?

Chicken stock works in the Dijon glaze, since it's only one tablespoon and mostly thins the mustard so it brushes on easily. You'll lose a little brightness, but the dish still turns out well.

Do I need a cast-iron skillet?

A 12-inch cast-iron skillet holds heat well and goes from oven to table. Any oven-safe 12-inch skillet will do, though the potatoes may brown a bit less. A roasting pan also works if you don't have one.

What's the most common mistake with this dish?

Pulling the chicken too early or too late is the usual problem. Use an instant-read thermometer and take it out at 155°F, since it keeps cooking a little under the foil. Also slice the potatoes evenly at 1/4 inch so they cook at the same pace.