Skillet-Roasted Chicken & Potatoes

For Christmas this year Mom & Dad gifted me Ina Garten's new cookbook, Modern Comfort Food.  This is the perfect time of year to test out some new comfort food recipes, so a few weeks back we decided to try her Skillet-Roasted Chicken & Potatoes.  The recipe was super easy to put together {I started marinating it in the morning when I woke up} but took longer than I anticipated for a weeknight {probably should've read the entire recipe before starting to cook!}.  But in the end, it was a super comforting, cozy dinner that I would definitely make again {but maybe start a little earlier in the evening}.  Can't wait to try more since comfort food season is here for awhile!

Skillet-Roasted Chicken & Potatoes

Ingredients

4 large bone-in, skin-on chicken thighs {2.5 to 3 lbs total}

Salt & Pepper

2 1/2 cups buttermilk, shaken

Olive oil

2 Tblsp Dijon mustard

1 Tblsp dry white wine

1 1/2 tsp fresh thyme leaves

1/8 tsp sweet paprika

1 lb medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick

1 Tblsp minced garlic {3 cloves}

2 Tblsp minced fresh parsley

1 Tblsp chopped fresh chives

Instructions

1. At least 4 hours {but no more than 12 hours} before you plan to serve, sprinkle chicken all over with salt & pepper.  Place in 1 gallon sealable plastic bag and pour in buttermilk.  Seal the bag and massage it lightly to be sure the chicken is coated with buttermilk.  Place in refrigerator to marinate.

2. Preheat oven to 350.  Pour 2 Tblsp olive oil in unheated cast iron skillet and tilt so oil covers bottom.  Remove thighs from buttermilk, letting any excess buttermilk drip off, and place in skillet, skin side up, in one layer.  Discard marinade.  

3. In small bowl, combine mustard and wine and brush on top of chicken.  Sprinkle with thyme, paprika, 1 tsp salt, and 1/2 tsp pepper.  Place skillet in oven and roast chicken for 30 minutes.

4. Using tongs, transfer chicken to plate and put potatoes, garlic, 1 tsp salt, and 1/2 tsp pepper into skillet.  Toss to coat with pan juices then spread potatoes out.  Return chicken to skillet, placing on top of the potatoes.  Roast 30 minutes longer or until chicken registers 155 degrees on thermometer.  

5. Transfer just chicken to a plate and cover loosely with foil to keep warm.  Return skillet to oven, raise temp to 425, and roast potatoes for 15 more minutes until tender and starting to brown.  

6. Return chicken to pan and sprinkle with parsley, chives, and extra salt.  Serve hot from skillet.

Serves 4

adapted from modern comfort food

xoxo,

stephanie marie