Herb-Infused Crispy Chicken Thighs with Buttermilk Potatoes

1. Marinate the chicken

Begin by seasoning the chicken thighs generously with kosher salt and freshly ground black pepper. Place them in a large, sealable plastic bag, then pour in the buttermilk. Seal the bag, massage it gently to ensure the chicken is well-coated, and refrigerate for at least 4 hours, or up to 12 hours.

2. Prepare for roasting

Preheat your oven to 350 degrees F (175 degrees C). Take a 12-inch cast-iron skillet and pour in about 2 tablespoons of good olive oil, tilting the skillet to ensure the bottom is well-covered. Remove the chicken from the buttermilk marinade, letting any excess drip off, and place the thighs skin-side up in the skillet. Discard the remaining marinade.

3. Prepare the mustard mixture

In a small bowl, whisk together the Dijon mustard and dry white wine. Brush this mixture generously over the chicken thighs. Then, sprinkle the chicken with fresh thyme leaves, sweet Hungarian paprika, and a bit more salt and pepper.

4. Roast the chicken

Roast the chicken in the preheated oven for 30 minutes. This initial roasting helps set the flavors and begins to crisp the skin. Once the chicken starts turning a beautiful golden color, transfer the thighs to a plate using tongs.

5. Cook the potatoes

Add the sliced Yukon Gold potatoes and minced garlic to the same skillet. Season them with salt and pepper, and toss everything together so the potatoes are well-coated with the oil and chicken drippings. Nestle the chicken thighs back on top of the potatoes and return the skillet to the oven.

6. Continue roasting

Continue roasting the chicken and potatoes for another 30 minutes. By this time, the chicken should reach an internal temperature of about 155 degrees F (68 degrees C). Transfer the chicken to a plate and cover it with aluminum foil to keep it warm.

7. Crisp the potatoes

Increase the oven temperature to 425 degrees F (220 degrees C) and roast the potatoes for an additional 15 minutes. They should become beautifully crispy and golden brown.

8. Finish and serve

Finally, return the chicken to the skillet and sprinkle everything with fresh parsley and chives. Add a final pinch of salt to taste. Serve the dish hot, directly from the skillet, ensuring you get a bit of both the crispy skin and the tender, flavorful meat in each bite.