Go Back

Skillet-Roasted Chicken & Potatoes

This recipe features buttermilk-marinated chicken thighs roasted in a cast-iron skillet with Yukon Gold potatoes. The chicken is initially roasted to develop flavor, then removed while the potatoes finish cooking at a higher temperature for crispness. The dish is completed by returning the chicken to the pan with fresh herbs before serving.
Print Recipe
Cook Time 15 minutes
Total Time 5 hours 30 minutes
Course lunch/dinner
Cuisine Mexican
Servings 4 people
Calories 2893 kcal

Equipment

  • 1 12-inch cast iron skillet
  • 1 1-gallon Sealable Plastic Bag For marinating
  • 1 Small Bowl For glaze
  • 1 Tongs For handling hot chicken and tossing potatoes
  • 1 Instant-Read Thermometer To check chicken doneness

Ingredients
  

Main

  • 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

Instructions
 

  • At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
  • Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
  • Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.

Notes

The buttermilk marinade is key to tender and moist chicken; ensure it's marinated for at least 4 hours. Starting the chicken skin-side up in a cool, oiled skillet helps achieve a crisp skin. Cooking the potatoes separately at a higher temperature after the initial roast ensures they crisp up nicely in the rendered chicken fat without overcooking the chicken thighs. Always use an instant-read thermometer for accurate chicken doneness (target 165F in thickest part, recipe suggests 155F then resting). Resting the chicken after roasting before adding back to the hot potatoes is crucial for juicy meat.