Skillet-Roasted Chicken & Potatoes

This is perfect for a comforting and flavorful meal. 

Ingredients:

• 4 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
• Kosher salt and freshly ground black pepper
• 2 1/2 cups buttermilk, shaken
• Good olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon dry white wine, such as Chablis
• 1 1/2 teaspoons fresh thyme leaves
• 1/8 teaspoon sweet Hungarian paprika
• 1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick
• 1 tablespoon minced garlic (3 cloves)
• 2 tablespoons minced fresh parsley
• 1 tablespoon chopped fresh chives

Instructions:

1. Marinate the Chicken:

   • At least 4 hours (but not more than 12 hours) before serving, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.
   • Place the chicken in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and gently massage it to ensure the chicken is coated with the buttermilk. Marinate in the refrigerator.

2. Preheat the Oven:

   • Preheat your oven to 350°F.

3. Prepare the Skillet:

   • Pour 2 tablespoons of olive oil into an unheated 12-inch cast-iron skillet and tilt the pan to coat the bottom.

4. Cook the Chicken:

   • Lift the chicken thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in a single layer.
   • Discard the marinade.
   • In a small bowl, combine the Dijon mustard and white wine. Brush this mixture on top of the chicken.
   • Sprinkle the chicken with the fresh thyme leaves, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper.
   • Place the skillet in the oven and roast the chicken for 30 minutes.

5. Add Potatoes and Garlic:

   • Using tongs, transfer the chicken to a plate.
   • Add the sliced potatoes, minced garlic, 1 teaspoon salt, and 1/2 teaspoon pepper to the skillet.
   • Toss the potatoes to coat them with the pan juices, then spread them out evenly.

6. Roast Together:

   • Return the chicken to the skillet, placing it on top of the potatoes.
   • Roast for an additional 30 minutes, until the chicken registers 155°F on an instant-read thermometer.

7. Finish Cooking the Potatoes:

   • Transfer just the chicken to a plate and cover it loosely with aluminum foil to keep warm.
   • 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.

8. Serve Hot:

   • Sprinkle the roasted chicken and potatoes with minced fresh parsley and chopped chives.
   • Serve hot directly from the skillet.