Easy Mid-Week Meal of Skillet Roasted Chicken Thighs and Potatoes

Ingredients:

4 large bone-in, skin-on chicken thighs

Kosher salt and fresh ground black pepper

2 ½ cups buttermilk

Good EVOO

2 tablespoons of dry white wine – I used a Pinot Grigio

1 ½ teaspoon fresh thyme leaves

¼ teaspoon of Hungarian paprika

1 pound of medium Yukon Gold or Idaho potatoes, unpeeled & sliced to no more than ¼” thick

1 tablespoon minced garlic (about 3 cloves)

2 tablespoons of minced fresh parsley

Directions:

At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken thighs all over with 1 teaspoon of salt and ½ teaspoon of pepper.  Take a paring knife along the bone on the underside of the thigh and slit down along both sides of that bone somewhat separating the flesh from the bone.  This will help it cook more evenly in the skillet.   Place in a 1-gallon sealable plastic bag and pour in the buttermilk.  Close the bag and massage it around to be sure the chicken is fully coated with the buttermilk.  Place in the refrigerator to marinate.

Preheat your oven to 350 degrees F.  Pour 2 tablespoons of olive oil into an unheated 12-inch cast iron skillet and make sure the oil covers the entire bottom.  Lift the thighs out of the buttermilk bags, 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 over the top of each chicken thigh generously.  Then sprinkle the thighs with the thyme, paprika, 2 teaspoons of salt, and ½ teaspoon of pepper.  Place the skillet in the oven and roast the chicken for 30 minutes.   NOTE:  It won’t be fully cooked at this point. Using your tongs, remove the thighs to a plate and put the potatoes in a layer or two in the bottom of the skillet with the juice that is in there.  Sprinkle the potatoes with the garlic, 1teaspoon of salt, and ½ teaspoon of pepper.  Toss all of it to coat with the pan juices then spread the potatoes out.  Return the chicken to the skillet placing each thigh on top of the potato mixture.   Roast for another 30 minutes or longer UNTIL the chicken registers 155 degrees F on an instant-read thermometer.  Transfer the chicken again to a plate and cover loosely with aluminum foil to keep warm.  Return the skillet with just the potatoes to the oven and raise the oven temperature to 425 degrees F and roast for approximately 15 minutes or until the potatoes are tender and starting to brown. 

Return the chicken to the pan and sprinkle with the parsley and some extra salt.  Serve hot from the skillet.

ENJOY!

The Papa’s Note: Before you cook the chicken cut a slit along each side of the thigh bone. This causes them to cook more thoroughly.