330 minutes
Tender and flavorful chicken thighs marinated in buttermilk and Dijon mustard, roasted with savory Yukon Gold potatoes and garlic.
teaspoons
teaspoons
Buttermilk, shaken
cups
tablespoons
tablespoons
tablespoons
teaspoons
teaspoons
Yukon Gold Potatoes, unpeeled, sliced ¼ inch thick
0 lb
Garlic, minced (3 cloves)
tablespoons
Flat Leaf Parsley, minced
tablespoons
Chives, chopped
tablespoons
1. Marinate the Chicken
Sprinkle the chicken thighs generously with kosher salt and freshly ground black pepper. Place the seasoned chicken in a sealable plastic bag, pour in the buttermilk, and gently massage the bag to ensure the chicken is well-coated. Seal the bag and refrigerate for at least 4 hours, but no more than 12 hours.
2. Prepare the Skillet and Chicken
Preheat your oven to 350°F. Prepare a 12-inch cast-iron skillet by adding olive oil and tilting the skillet to cover the bottom evenly. Lift the chicken thighs out of the buttermilk, letting the excess buttermilk drip back into the bag, and discard the marinade. Place the chicken in the skillet, skin side up.
3. Brush Chicken with Herb Mixture
In a small bowl, combine Dijon mustard and dry white wine. Brush this mixture evenly over the chicken thighs, then sprinkle with fresh thyme leaves, sweet Hungarian paprika, kosher salt, and freshly ground black pepper.
4. Initial Roasting
Place the skillet in the preheated oven and roast the chicken for 30 minutes. After this initial roasting, carefully transfer the chicken thighs to a plate.
5. Add Potatoes and Garlic
Add the sliced Yukon Gold potatoes and minced garlic to the skillet. Toss the potatoes and garlic in the rendered chicken fat, ensuring they are well-coated, and spread them out evenly in the skillet. Season with kosher salt and freshly ground black pepper.
6. Final Roasting
Return the chicken thighs to the skillet, placing them on top of the potatoes. Roast everything together for another 30 minutes, until the chicken reaches an internal temperature of 155°F. Once done, transfer the chicken to a plate again and cover it with aluminum foil to keep warm.
7. Crisp the Potatoes
Increase the oven temperature to 425°F and continue roasting the potatoes for an additional 15 minutes to ensure they are crispy and golden brown.
8. Finish and Serve
Return the chicken to the skillet, nestling it back among the potatoes. Sprinkle fresh parsley and chopped fresh chives over the dish, and add extra salt to taste if needed. Serve hot directly from the skillet.
Instead of using fresh garlic, try roasting a whole head of garlic and then squeezing the soft cloves over the potatoes before baking.
Substitute Yukon Golds with sweet potatoes to add a sweet and nutritious twist, roasting them with garlic and rosemary.
Instead of baking, try grilling the chicken and potatoes for a charred flavor.
Replace Yukon Golds with sweet potatoes for a sweeter taste and a boost of vitamins.
Slow cook garlic cloves in olive oil until tender and use this infused oil to brush your chicken and toss the potatoes.
Comments (0)