Skillet-Roasted Chicken and Potaotes

Skillet-Roasted Chicken and Potatoes

This week night dinner takes some time but it is well worth it. I got the recipe from the Ina Gartens cookbook "Modern Comfort Food".
Plan on making this meal ahead of time you need to marinate the chicken for at least 4 hours or overnight.


  • 4 large bone-in, skin-on chicken thighs (2 1/2 to 3 lbs total)
  • salt
  • pepper
  • 2 1/2 cups buttermilk, shaken
  • Olive oil
  • 2 tbsp dry white wine, such a chablis
  • 2 tbsp dijon mustard
  • 1 1/2 tsp fresh thyme leaves
  • 1/8 tsp paprika
  • 1 lb yukon gold potatoes, unpeeled, sliced 1/4 inch thick
  • 1 tbsp minced garlic (3 cloves)
  • 2 tbsp fresh parsley
  • 1 tbsp chopped chives


  • Rinse chicken and pat dry. Place chicken in a large bowl sprinkle with salt and pepper and cover with shaken buttermilk and put it in the refrigerator for at least 4 hours or overnight but no longer than 12 hours.
  • Preheat the oven to 350°.
    Pour 2 tbsp of olive oil in a large cast iron skillet on medium high heat. Lift the thighs out of the buttermilk and shake off excess buttermilk.
    Place the chicken thighs skin side down and brown that side for about 3-5 minutes.
    Meanwhile in a small bowl mix white wine and dijon mustard. Take the chicken and turn it skin side up then brush the chicken with the wine/mustard mixture. Sprinkle the chicken with thyme and paprika, salt and pepper. Place the skillet in the oven for 30 minutes.
  • Take skillet out of the oven and with tongs remove the chicken from the skillet and set it aside on a plate.
  • In medium bowl place the sliced potatoes and toss with garlic,salt and pepper and place in a circular row around the skillet. Return the chicken to the skillet on top of the potatoes. Roast for another 30 minutes or until the chicken registers 155 on an instant thermometer. Take out of the oven and cover with foil for 15 more minutes. Than take the foil off and sprinkle with parsley, chives and extra salt.


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