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Skillet Roasted Chicken w/ Potatoes (Recipe)

It's a complete one-pan meal that's perfect for busy weeknights.


By Alyssa V. June 12, 2022


Skillet Roasted Chicken with Potatoes (Recipe)


Ingredients

  • 4 tablespoons olive oil, divided
  • 4 tablespoon freshly squeezed lemon juice (~ 2 lemons)
  • 2 tablespoons dry white wine
  • 2 tablespoons Dijon mustard
  • 4 garlic cloves, minced
  • 4 teaspoons finely chopped fresh rosemary, divided
  • ½ teaspoon sweet Hungarian paprika
  • Kosher salt and freshly ground pepper
  • 6 bone-in, skin-on chicken thighs
  • 1-1/2 pounds Yukon gold potatoes, unpeeled and sliced ¼-inch thick (about 4 medium sized potatoes)
  • 2 teaspoons minced fresh parsley or chives

Instructions

  • 1.  Whisk 3 tablespoons olive oil, lemon juice, white wine, Dijon mustard, garlic and 2 teaspoons rosemary in a large blow. Season with Kosher salt and freshly ground black pepper. Add chicken thighs and stir to coat. Place chicken in the refrigerator for at least 4 hours and as much as overnight.
  • 2. Preheat the oven to 350°F. Pour the remaining 1 tablespoon olive oil in an 12-inch cast-iron skillet, put in the oven for 1 to 2 minutes. Then tilt the pan so the oil covers the bottom.
  • 3. Lift the thighs out of the marinade, letting any excess drip off and place them in the skillet, skin side up, in one layer. Place the skillet in the oven and roast the chicken for 30 minutes. Transfer the marinade to a small saucepan and set aside.
  • 4. Using tongs, transfer the chicken to a plate. Toss the sliced potatoes to coat with the pan juices then spread the potatoes out in an overlapping circle, starting on the outside of the pan. (I wear disposable rubber gloves to do do this as the pan juices are a bit hot.) It's okay if some of the potatoes are underneath the chicken. Sprinkle potatoes with remaining 2 teaspoons of rosemary, Kosher salt and freshly ground black pepper. Return the chicken to the skillet, placing it on the potatoes, skin side up.
  • 5. Roast 30 minutes longer, until the chicken registers at least 165°F on an instant-read thermometer. Transfer just the chicken to a clean plate and cover loosely with aluminum foil to keep warm.
  • 6. Return the skillet to the oven, raise the temperature to 425°F, and roast the potatoes for 15 minutes more, until they’re tender and starting to brown.
  • 7. Heat marinade in pan over medium heat. Let cook for at least 10 minutes or it registers 165°F on an instant-read thermometer (to kill any harmful bacteria). If you need to thin the sauce, add additional white wine. Transfer to a small pitcher or dish for serving. A little sauce on the chicken and potatoes is fine – you do not need a lot.
  • 8. Return the chicken to the pan and sprinkle with parsley or chives and Kosher salt. Serve hot from the skillet with sauce on the side.

Enjoy!!!


Servings : 6
Course : Dinner, Lunch, Main Dish



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