Ina Garten's Skillet-Roasted Chicken and Potatoes

 

I tried this recipe from Ina Garten’s new cookbook Modern Comfort Food. The recipe is relatively easy but it does take awhile to make because you have to marinate the chicken in buttermilk for at least 4 hours and it takes over an hour to bake. I wanted to try it because I wanted to see if it made a difference soaking the chicken in buttermilk and I had never tried cooking chicken in a cast iron skillet. When I make this next time, I would 1) omit the step of soaking it in buttermilk, and 2) raise the temperature when cooking the chicken, perhaps 350 for first 30 min, and then 400 or 425 for second 30 min.

Other modifications that I did:

1)     Used 8 chicken thighs (bone-in and with skin), about 4 pounds

2)     One of my kids has a dairy allergy so instead of soaking it in buttermilk, I combined 2.5 cups of soy milk with 5 teaspoons of lemon juice. It was too much buttermilk mixture. If I soaked it in buttermilk, would decrease this amount.

3)     Used dried herbs instead of fresh ones

4)     Did not use sweet Hungarian paprika since I did not have it

Skillet-Roasted Chicken & Potatoes Recipe | Ina Garten | Food Network (found in Ina Garten’s cookbook Modern Comfort Food)

Ingredients

 

4 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total) (used 8 bone-in, skin-on chicken thighs- 4 pounds)

 

Kosher salt and freshly ground black pepper

 

2 1/2 cups buttermilk, shaken (used 2.5 cups soy milk and 5 teaspoons lemon juice)

 

Good 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 (did not use)

 

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

 

1 tablespoon minced garlic (3 cloves)

 

2 tablespoons minced fresh parsley

 

1 tablespoon chopped fresh chives

 

Directions

At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.

Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.

Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.