Skillet Roasted Chicken and Potatoes
Ingredients
4 large bone-in, skin-on chicken thighs (2½ to 3 pounds total)
Kosher salt and freshly ground black pepper
2 ½ cups buttermilk, shaken
Good olive oil
2 Tablespoons Dijon mustard
1 Tablespoon dry white wine, such as Chablis
1 Tablespoon of fresh thyme leaves
1 teaspoon sweet Hungarian paprika
1 pound medium Yukon Gold potatoes, unpeeled, sliced ¼ inch thick
1 Tablespoon minced garlic (3 cloves)
2 Tablespoons minced fresh parsley
1 Tablespoon chopped fresh chives
Get Cooking
Yields 4 Servings | Prep Time: 30 minutes | Cook Time: 90 minutes
At least 12 hours before you plan to serve, sprinkle the chicken all over with salt and 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. Pour 2 tablespoons of 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, kosher salt + 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 ½ 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 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, 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.
