Ina Garten’s Skillet-Roasted Chicken and Potatoes: The Ultimate One-Pan Comfort Meal
Buttermilk brining and a final crisp elevate this dish to juicy, flavor-packed perfection.
Ina Garten’s Skillet-Roasted Chicken and Potatoes
Few meals evoke the spirit of home-cooked comfort quite like roast chicken and potatoes. With her trademark simplicity and knack for maximizing flavor, Ina Garten—the beloved Barefoot Contessa—transforms these staples into a one-pan weeknight marvel. This skillet-roasted chicken and potatoes recipe ensures minimal cleanup and maximum satisfaction, blending tender marinated chicken thighs with buttery Yukon Gold potatoes and aromatic herbs.
Why This Recipe Works
- One skillet: Everything cooks in a single cast-iron pan for easy prep and clean-up.
- Buttermilk marinade: Tenderizes the chicken, ensuring juicy, flavorful results.
- Layers of flavor: Mustard, white wine, garlic, and herbs create depth and complexity with simple ingredients.
- Perfect for any cook: Straightforward steps and readily available ingredients make this accessible for all skill levels.
Ingredients
Gather these ingredients for Ina’s skillet-roasted chicken and potatoes:
- 4 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds, total)
- Kosher salt and freshly ground black pepper
- 2 1/2 cups buttermilk, shaken
- 2 tablespoons 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 (approx. 3 cloves)
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh chives, chopped
Step-by-Step Directions
1. Marinate the Chicken
At least four hours (but no more than 12 hours) before serving, sprinkle the chicken thighs generously with 1 teaspoon salt and 1/2 teaspoon pepper. Place the chicken in a large, sealable plastic bag and pour in the buttermilk. Seal and massage to coat the chicken thoroughly. Refrigerate and let marinate; this ensures the meat is tender and deeply flavored.
2. Prep the Skillet and Begin Roasting
Preheat your oven to 350°F (177°C). Drizzle olive oil into a 12-inch cast-iron skillet, tilting it to coat the entire surface. Remove the chicken from the buttermilk, allowing excess marinade to drip off (discard the marinade). Arrange the thighs skin side up in a single layer in the skillet.
In a bowl, stir together the mustard and wine. Brush this mixture over the chicken, then sprinkle with thyme, paprika, another teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast for 30 minutes.
3. Add the Potatoes and Aromatics
With tongs, transfer the partially cooked chicken to a plate. Scatter the sliced potatoes and minced garlic evenly over the skillet, tossing everything with pan juices. Season with another teaspoon salt and 1/2 teaspoon pepper. Arrange the chicken back on top of the potatoes and continue roasting for another 30 minutes, until the chicken’s internal temperature reaches 155°F (68°C).
4. Crisp the Potatoes
Transfer only the chicken to a plate once again, covering lightly with foil to keep warm. Increase the oven temperature to 425°F (218°C), return the skillet with just the potatoes to the oven, and let roast for 15 minutes. This high-temp finish ensures beautifully browned, crispy-on-the-edges potatoes that soak up all the savory pan juices.
5. Finish and Serve
Return the chicken to the skillet, sprinkle with fresh parsley and chives, and adjust seasoning with extra salt if needed. Serve piping hot, straight from the skillet, for rustic presentation and maximum flavor.
Tips for Success
- Marinating Time: Marinating for 4–12 hours is ideal. Any longer may overly tenderize the chicken.
- Pan Selection: Cast iron retains heat well and promotes even browning, but a heavy, oven-safe skillet works, too.
- Chicken Temperature: Always use an instant-read thermometer for safety and perfect texture. Chicken is done at 165°F; removing at 155°F and letting it rest allows the temperature to rise due to carryover cooking.
- Herb Options: Parsley and chives add freshness; swap in tarragon, dill, or basil if desired.
- Make Ahead: Prep steps (marinating and slicing potatoes) can be done in advance for speedier assembly.
What others are reading
Recipe Table: Ingredients and Measurements
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken thighs (bone-in, skin-on) | 4 (2.5–3 lbs) | Main protein; dark meat recommended for moisture |
| Buttermilk | 2.5 cups | For marinating and tenderizing |
| Olive oil | 2 tablespoons | For roasting and flavor |
| Dijon mustard | 2 tablespoons | For brushing over chicken |
| Dry white wine | 1 tablespoon | Brightens flavor |
| Fresh thyme leaves | 1.5 teaspoons | Herbal depth |
| Sweet Hungarian paprika | 1/8 teaspoon | Color and subtle sweetness |
| Yukon Gold potatoes | 1 pound | Unpeeled, sliced 1/4-inch thick |
| Minced garlic | 1 tablespoon (3 cloves) | Aromatic |
| Fresh parsley | 2 tablespoons, minced | For garnish and freshness |
| Fresh chives | 1 tablespoon, chopped | Additional garnish |
| Kosher salt & black pepper | To taste | Essential seasoning |
The Magic of Buttermilk Marination
Buttermilk is a time-honored marinade for fried and roasted chicken alike. Its gentle acidity renders the meat exceptionally tender while imparting a subtle tang. The key is patience—allowing the chicken several hours to soak leads to moist, flavorful bites every time. However, avoid exceeding 12 hours in the marinade to prevent the protein from deteriorating and becoming mushy.
What Makes Skillet-Roasted Chicken and Potatoes So Special?
- Balanced meal in one pan: Protein and starch join together, flavored by shared juices and seasonings for cohesive taste.
- Versatility: The core formula can be tweaked with your favorite seasonings, fresh herbs, or alternative root vegetables.
- Comfort and nostalgia: Reminiscent of classic Sunday roasts but streamlined for busy evenings.
- Presentation appeal: The skillet-to-table transition looks stunning and rustic.
How to Serve and Pair
- Serve hot and direct from the skillet for family-style dining.
- Pair with a crisp green salad lightly dressed with vinaigrette for contrast.
- Offer a loaf of crusty bread to mop up pan juices.
- A glass of dry white wine, such as Sauvignon Blanc or Chardonnay, complements the dish beautifully.
Frequently Asked Questions: Skillet-Roasted Chicken & Potatoes
Q: Can I use chicken breasts instead of thighs?
A: While you can, bone-in, skin-on chicken thighs deliver juicier results and withstand longer roasting. If substituting breasts, monitor closely to avoid drying out. Adjust cooking time as needed to reach 165°F internal temperature.
Q: Can I prepare this recipe without a cast-iron pan?
A: Yes, any heavy, oven-proof skillet or Dutch oven will work. Cast iron is preferred for even heat, but alternatives are fine.
Q: What kind of potatoes do you recommend?
A: Yukon Gold potatoes are favored for their creamy texture and ability to hold shape. Red potatoes or fingerlings also work well.
Q: Is the white wine essential?
A: The wine adds brightness and complexity, but you can substitute with chicken broth or even water if needed.
Q: How do I store leftovers?
A: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth if needed to prevent drying.
Make It Your Own: Variations and Additions
- Lemon zest or a squeeze of fresh lemon at the end brightens the dish.
- Root vegetables: Add parsnips or carrots for extra color and sweetness.
- Spicier twist: Sprinkle with a pinch of cayenne or chili powder for gentle heat.
- Mediterranean flavors: Swap in rosemary, tarragon, or oregano for the herbs, and add olives before the final roast.
Why Ina’s Skillet Chicken is a Reader Favorite
Fans rave about this dish for its balance of ease and indulgence. Many point out how soaking the chicken in buttermilk transforms even the simplest cut into ultra-tender, rich morsels, and how the potatoes soak up every last drop of savory sauce. The finishing sprinkle of fresh herbs perfectly contrasts the golden, crisped skins and buttery potatoes, making each bite layered with flavor. For busy weeknights or a relaxed Sunday meal, Ina Garten’s skillet-roasted chicken and potatoes is a recipe you’ll want on repeat.
More One-Skillet Dinners to Try
- Skillet Chicken Marsala with Mushrooms and Shallots
- One-Pan Sausage, Peppers, and Onions
- Cast-Iron Skillet Lasagna
- Sheet Pan Salmon with Baby Potatoes and Asparagus
Whether you’re feeding a family or hosting friends, this dish offers everything home cooks love: bold flavor, hearty comfort, and effortless cleanup. Happy cooking!
References
- https://chewingthefat.us.com/2021/01/ina-gartens-skillet-roasted-chicken-and-potatoes.html
- https://www.thepioneerwoman.com/food-cooking/recipes/a35365227/ina-garten-skillet-roasted-chicken-and-potatoes-recipe/
- https://www.youtube.com/watch?v=X_QohZUY_-o
- https://barefootcontessa.com/recipes/skillet-roasted-chicken-and-potatoes
- https://food52.com/recipes/81593-ina-garten-s-skillet-roasted-lemon-chicken
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