Skillet-Roasted Chicken and Potatoes | Recipes

Ingredients

• 4 large (1.13–1.36 kg total)bone-in, skin-on chicken thighs
• 1 teaspoonsalt
• ½ teaspoonblack pepper
• 240 mlbuttermilk
• 30 mlolive oil
• 30 mlDijon mustard
• 15 mldry white wine
• 1 teaspoonfresh thyme leaves
• 1 teaspoonpaprika
• 1 teaspoonsalt
• ½ teaspoonblack pepper
• 680 gsmall potatoes, halved
• 1 headgarlic, cloves separated and peeled
• 1 teaspoonsalt
• ½ teaspoonblack pepper
• 2 tablespoonschopped fresh parsley
• 1 tablespoonchopped fresh chives
• to tasteextra salt

Instructions

1. 1

   Marinate the chicken

   At least 4 hours, but no more than 12 hours, before serving, season the chicken with 1 teaspoon salt and ½ teaspoon pepper. Put it in a 3.8-litre sealable bag, add the buttermilk, seal and gently massage so the chicken is coated. Refrigerate to marinate.

2. 2

   Roast the chicken

   Heat the oven to 175°C. Pour the olive oil into an unheated 30 cm cast-iron skillet and tilt to coat the base. Lift the thighs from the buttermilk, let excess drip away and arrange them in one layer, skin-side up; discard the marinade. Mix the mustard and wine in a small bowl and brush over the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt and ½ teaspoon pepper. Roast in the oven for 30 minutes.

3. 3

   Finish the potatoes

   Use tongs to move the chicken to a plate. Add the potatoes, garlic, 1 teaspoon salt and ½ teaspoon pepper to the skillet, toss them in the pan juices and spread them out. Put the chicken back on top and roast for 30 minutes more, until it registers 68°C on an instant-read thermometer. Transfer only the chicken to a plate and loosely cover with foil to keep warm. Return the skillet to the oven, raise the temperature to 220°C and roast the potatoes for 15 minutes, until tender and beginning to brown. Return the chicken to the pan, scatter over the parsley and chives, add extra salt to taste and serve hot from the skillet.

What is skillet-roasted chicken and potatoes?

This is a one-pan roast of chicken thighs and potatoes, cooked together so the vegetables take on the savoury juices from the meat. The method draws on familiar American home-style roasting, using a cast-iron skillet to move from oven cooking to serving.

Buttermilk tenderises and seasons the chicken during its long rest, while a mustard-and-wine coating and a final hotter roast help build flavour. The chicken is briefly removed so the potatoes can finish browning without overcooking the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 43g protein, 43g carbs, 35g fat.

The potatoes provide most of the carbohydrate, while the chicken contributes much of the protein and fat; the skin, olive oil and buttermilk also add fat. Pair a serving with a generous green salad or steamed vegetables for a more balanced plate.

Why marinate in buttermilk?

Long rest: Give the chicken at least 4 hours and no more than 12 hours in the buttermilk. This gives the seasoning time to work and helps keep the thighs moist as they roast.

Before roasting: Let excess buttermilk drip off when lifting the thighs from the bag. Discard the used marinade rather than adding it to the skillet.

Build flavour in the skillet

Mustard and wine: Stir them together and brush the mixture over the skin side before roasting. It adds a sharp, savoury layer alongside the thyme and paprika.

Pan juices: Toss the potatoes and garlic in the skillet after the first 30 minutes of roasting. Spreading them out helps them cook evenly and lets them absorb the juices.

Keep the chicken skin exposed

First roast: Arrange the thighs skin-side up in a single layer, then return them to the skillet on top of the potatoes for the second roast. Avoid burying the skin under the vegetables.

Final browning: Take the chicken out while the potatoes roast at the higher temperature. This gives the potatoes extra time to turn tender and brown while the chicken rests loosely covered.

Check the doneness carefully

Thermometer: Check the thickest part of a thigh with an instant-read thermometer, avoiding the bone. The recipe specifies 68°C before the chicken is removed to rest.

Potatoes: They should be tender when pierced and beginning to brown after their final 15 minutes. If they need more time, keep the chicken covered while they finish.

Timing and serving

Plan ahead: The marinating time is 4–12 hours, followed by 75 minutes of oven cooking. Allow extra time for preparation and for the oven to heat.

Serve straight from the skillet with the parsley and chives scattered over the top. A crisp green salad or a simple vegetable side balances the richness of the chicken and potatoes.

Recipe notes & tips

• Use a skillet that can go safely from the hob to the oven and has room for the thighs in one layer.
• Set a timer for the marinating window so the chicken does not sit in the buttermilk for more than 12 hours.
• Let the excess buttermilk drip off before placing the thighs in the pan to limit pooling.
• Cut similarly sized potatoes so they cook at roughly the same rate.
• Use tongs to move the chicken without tearing the skin.
• Rest the chicken loosely covered while the potatoes brown, then return it to the skillet just before serving.

Variations

• Use Yukon Gold potatoes: Halve small ones or cut larger potatoes into evenly sized pieces.
• Change the herbs: Use rosemary in place of thyme for a more woodsy flavour.
• Add lemon: Finish with a little lemon zest for a fresh, bright note.
• Make it alcohol-free: Replace the white wine with the same amount of chicken stock.
• Add greens: Serve with wilted spinach or a crisp salad alongside the skillet.

Common mistakes to avoid

• Marinating too long: Keep the chicken refrigerated for no more than 12 hours.
• Crowding the thighs: Arrange them skin-side up in a single layer so they roast evenly.
• Skipping the pan juices: Toss the potatoes in the skillet juices before spreading them out.
• Leaving the chicken in for the final hot roast: Remove it first so it can rest while the potatoes brown.
• Guessing doneness: Check the thickest part of a thigh with an instant-read thermometer, without touching the bone.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat covered in a 175°C oven until piping hot; add a splash of stock or water if the potatoes seem dry.

Frequently asked questions