Skillet-Roasted Chicken & Potatoes

Level: Easy
Yield: 4 servings
Nutritional Information Per Serving (1 of 4 servings):

Calories: 648
Total Fat: 41 g
Saturated Fat: 11 g
Carbohydrates: 30 g
Dietary Fiber: 3 g
Sugars: 9 g
Protein: 40 g
Cholesterol: 195 mg
Sodium: 1126 mg

Total Time: 5 hours 30 minutes (includes marinating)
Active Time: 15 minutes

Ingredients

4 large bone-in, skin-on chicken thighs (about 2 1/2 to 3 pounds total)
Kosher salt and freshly ground black pepper
2 1/2 cups buttermilk, well shaken
Good quality 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 and sliced 1/4 inch thick
1 tablespoon minced garlic (about 3 cloves)
2 tablespoons minced fresh parsley
1 tablespoon chopped fresh chives

Instructions

Transform your weeknight dinner into a crispy, flavorful masterpiece with this easy skillet-roasted chicken and potatoes. Juicy buttermilk-marinated thighs pair perfectly with golden potatoes, all cooked in one pan for effortless cleanup and maximum taste.

At least 4 hours (up to 12) before cooking, season chicken with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Place in a 1-gallon resealable bag, pour in buttermilk, seal, and massage to coat. Refrigerate to marinate for tender, flavorful results.
Preheat oven to 350F. Coat a cold 12-inch cast iron skillet with 2 tablespoons olive oil. Drain excess buttermilk from chicken, arrange skin-side up in skillet. Mix Dijon mustard and white wine; brush on tops. Sprinkle with thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast 30 minutes until skin starts to crisp.
Transfer chicken to a plate. Add potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper to skillet; toss in pan juices and spread evenly. Return chicken on top. Roast another 30 minutes until chicken hits 155F.
Remove chicken; tent with foil. Bump oven to 425F and crisp potatoes 15 more minutes until tender and browned. Return chicken, sprinkle with parsley, chives, and salt to taste. Serve hot from the skillet for that irresistible homemade comfort.