Herb-Brushed Chicken Thighs with Garlic Yukon Golds

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.