Skillet Roasted Chicken and Potatoes Recipe

When it comes to dinner recipes, it doesn’t get much better than roasted chicken and potatoes, especially when they are cooked entirely in one skillet. Chicken thighs seasoned to perfection and baked until they are fall apart tender.

Half way through the baking time, thinly sliced potatoes are added to the skillet and tossed in the seasoning and baked until they become nice and tender.

Once the chicken is cooked through, the potatoes go back in the oven one final time so that they can turn golden brown in color. Before serving place the chicken back on top of the potatoes with a garnish of parsley and/or chives for an impressive one skillet dinner presentation.

Why You Will Love This Skillet Roasted Chicken and Potatoes Recipe:

Comfort Food – When it comes to classic comfort foods, chicken and potatoes are always at the top of the list. Whether you are roasting a whole chicken with vegetables or enjoying fried chicken and mashed potatoes, the combination of chicken and potatoes is a classic duo.

One Skillet Meal – As mentioned above, the roasted chicken and potatoes are cooked in the same skillet. Although they don’t go in the skillet at the same time, the cooking process is straight forward and simple.

Budget Friendly – This meal is very inexpensive to make. Chicken thighs are one of the cheapest cuts of meat. And potatoes are inexpensive as well. However, with the help of a few additional ingredients, this meal will taste anything but cheap!

Bone-in vs. Boneless Chicken Thighs

For this skillet roasted chicken and potatoes recipe it is important that you use bone-in, skin-on chicken thighs and not boneless, skinless thighs. Not only will the dish have so much more flavor, the cooking time in the recipe is designed for bone-in thighs.

The bone inside the chicken provides flavor from the inside out. As the chicken cooks the flavors that’s housed inside the bone spreads out into the meat, leaving you with chicken with a deeper and meatier taste.

However it is just as important to leave the skin on as well, even if you don’t eat it. The skin not only protects the meat that lies underneath, it will also release fat into the meat as it cooks, making it extra juicy and delicious.

How Many Chicken Thighs Per Person?

When it comes to how much chicken to purchase, it can be quite confusing. Chicken thighs come in all different sizes, whether they still have the bone or not.

However, as a general rule of thumb when purchasing bone-in chicken thighs plan on 1 large chicken thigh per person. However, depending on your appetite, or the appetite of the person you are sharing this meal with, it may be better to have 2 chicken thighs per person.

Therefore, when making this skillet roasted chicken and potatoes recipe, I always cook 3-4 chicken thighs. This will ensure that I have plenty for dinner. In addition, if there are leftovers I will have an easy lunch time meal for the next day.

If you purchased a pack of 4 chicken thighs and want to use only 2 in this recipe, be sure to save the other two to make Honey Mustard Chicken Thighs later in the week. It is another easy to make recipe that is full of amazing flavor!

Buttermilk Marinade

Although you could make this recipe without soaking the chicken in buttermilk, I would highly suggest not skipping this step. As the chicken sits in the buttermilk the acid begins to break down the protein fibers which ensures that the meat will be super tender.

However, soaking the meat for too long will cause the meat to turn mushy. Instead, allow the chicken to marinate for 4-12 hours.

I find it easiest to place the chicken in the buttermilk in the morning. And then when it is time for dinner, the chicken will be nice and tender.

However before the chicken goes into the hot skillet the marinade must drain off. Place the chicken on a wire rack that has been placed inside a baking sheet until the buttermilk drains off and the chicken comes to room temperature.

Skillet Roasted Chicken and Potatoes Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 3-4 large bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper
• 2 cups buttermilk, shaken well
• olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon dry white wine (or chicken stock)
• 1 teaspoon fresh thyme leaves
• 1/8 teaspoon sweet paprika
• 1/2 pound Yukon Gold potatoes, medium size, sliced 1⁄4 inch thick
• 1 tablespoon minced garlic (3 cloves)

Garnish (optional)

• 1 tablespoon diced fresh parsley
• 1⁄2 tablespoon chopped fresh chives

INSTRUCTIONS – (SKILLET ROASTED CHICKEN AND POTATOES)

Marinate The Chicken

Sprinkle the chicken thighs with salt and pepper on both sides. Then place the seasoned chicken in a large resealable plastic bag.

Pour the buttermilk in the bag and remove the air and seal. Massage the buttermilk over the chicken until they are well coated. Place the bag in the refrigerator to let it marinate for at least 4 hours, but no longer than 12 hours.

30 minutes before you start to cook the chicken remove the chicken from the marinade and place on a wire rack placed over a baking sheet so that the marinade can drip off.

Discard the buttermilk marinade and let the chicken come to near room temperature. You can also pat the buttermilk off with paper towels, but do not rinse the chicken under water.

Cooking Instructions

Preheat the oven to 350°F (177°C). Pour 2 tablespoons olive oil in an unheated, medium size cast-iron skillet or Dutch oven.

Make sure that the oil evenly coats the bottom surface. Place the chicken thighs, skin side up in the unheated skillet.

In a small bowl, whisk the mustard and dry white wine (or chicken stock) and brush it on the top of the chicken. Then sprinkle the top of the chicken with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper.

Place the skillet in the preheated oven and cook the chicken for 30 minutes. Remove the skillet from the oven and then carefully transfer the chicken thighs to a plate. Set aside.

Place the sliced potatoes in the skillet. Add the minced garlic, and sprinkle the potatoes with salt and pepper. Toss to coat with the potatoes with the pan juices and seasonings.

Spread the potatoes evenly in the skillet and place the chicken thighs (and any remaining juices on the plate) on top of the potatoes.

Place the skillet back in the oven so that the chicken and potatoes can roast for 30 minutes, or until the chicken registers 175°F on an instant-read digital thermometer.

Remove the skillet from the oven and carefully transfer the chicken thighs to a plate and cover to keep warm.

Increase The Heat

Return the skillet to the oven, and raise the temperature to 425°F, and continue to cook the potatoes for 10-15 minutes, or until they are fork tender and starting to turn golden brown in color.

Return the chicken to the skillet and sprinkle the top with the parsley, chives, and extra salt and pepper as desired.

Serve immediately.

Enjoy! Mary

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