The Perfect Comforting Weeknight Dinner: Skillet Roasted Chicken and Potatoes

When it comes to comforting weeknight dinners, few dishes are as satisfying as skillet roasted chicken and potatoes. In this article, we'll explore the steps involved in making this delicious dish, from marinating chicken thighs in buttermilk to serving up a flavorful and tender meal.

To start, preheat your oven to 350 degrees Fahrenheit. While that's heating up, let's talk about the importance of marinating your chicken thighs. "I marinated chicken thighs in buttermilk," explains the chef. "And what that does is really tenderize it for like 8 to 12 hours not more than that otherwise it gets too tender." The acidity in the buttermilk helps break down the proteins in the meat, making it more tender and easier to cook.

Once your chicken thighs are marinated, it's time to prepare them for cooking. "I'm just going to take these chicken thighs and put it in a skillet a little oil in the bottom and just let the marinade drain off," says the chef. Make sure to leave some space between each thigh so they roast evenly. While the chicken is cooking, you can start preparing your potatoes. For this recipe, we'll be using two large Yukon gold potatoes that are left unpeeled – a step that adds extra flavor and texture to our dish.

To add flavor to your potatoes, slice them about a quarter of an inch thick. Then, sprinkle a tablespoon of garlic on top of each potato slice. Don't forget to season with salt and pepper to bring out the natural sweetness in the potatoes. Now, let's talk about one of the key elements that makes this dish so special: the seasoning blend. "Next is a little sprinkle of paprika," says the chef. "Just gives a little smoky flavor to it and then salt and pepper." This simple addition elevates our dish from ordinary to extraordinary.

Now that your chicken and potatoes are prepped, it's time to put them in the oven. Place the skillet with the chicken into the preheated oven and cook for 30 minutes, or until the first part of the chicken is done. While the chicken is cooking, you can start thinking about how you'll finish the dish. Will you add some fresh herbs on top? Maybe a sprinkle of chives from your garden?

The chef decides to use both parsley and chives to add an extra layer of flavor to their dish. "I'm just going to toss the potatoes in the juices so they really get into the flavor that potatoes all those chicken juices and mustard and wine sounds good doesn't it," says the chef. The combination of chicken, potatoes, garlic, paprika, salt, and pepper creates a rich and savory sauce that's sure to please even the pickiest eaters.

Once the chicken is done, remove it from the oven and place it on a plate. Cover it loosely with foil while it rests, allowing the juices to redistribute and the meat to stay tender. Now, it's time to finish the potatoes. Place them back in the oven for 15 minutes to get them browned and crispy. When they're done, remove them from the oven and place them on top of the chicken.

The final step is to add a little extra flavor to your dish with some fresh parsley and chives. "I'm just going to add a little bit of parsley just because I can't stand not having as much flavor as possible," says the chef. The combination of flavors in this dish is truly exceptional, making it a must-try for anyone looking to elevate their weeknight cooking.

One Pot Cooking: A Game-Changer for Busy Home Cooks

One of the best things about this recipe is that it's made entirely in one pot – literally! By combining all the ingredients in a single skillet, you can create a delicious and satisfying meal with minimal cleanup. The chef notes, "I started trying to make things in one dish instead of having lots of dishes as usual... I thought this was just fantastic because it might take a few minutes to make dinner but cleanup was like such an easy thing to do." And that's exactly what makes this recipe so appealing – the convenience and ease of preparation.

By cooking everything together, you'll also reduce the risk of overcooking or undercooking individual components. The chicken will be perfectly cooked when it's done, and the potatoes will be tender but still retain some crunch. This level of control is a big part of what makes one pot cooking so appealing – the ability to cook multiple ingredients together without sacrificing flavor or texture.

So there you have it – the perfect comforting weeknight dinner recipe that's sure to please even the pickiest eaters. With its rich flavors, tender chicken and potatoes, and minimal cleanup, this dish is a game-changer for busy home cooks. Whether you're looking for a new way to use up leftovers or a quick and easy solution for a family dinner, skillet roasted chicken and potatoes are sure to hit the spot every time.

"WEBVTTKind: captionsLanguage: enskillet roasted chicken and potatoes is the perfect comforting weeknight dinner so what i did was i marinated chicken thighs in buttermilk and what that does is really tenderize it for like 8 to 12 hours not more than that otherwise it gets too tender i'm just going to take these chicken thighs and put it in a skillet a little oil in the bottom and just let the marinade drain off these are bone-in skin-on chicken thighs okay this is the last one right in there you want space between them so they roast really evenly so i'm going to start with two tablespoons of mustard and just a splash of white wine i'm using chubbly but whatever you have in the fridge just mix them together this really has great layers of flavor for some mustard and wine and then i'm going to add thyme and you can just see when it all bakes together it's just fabulous so this dish has chicken and potatoes together i'm going to cook the chicken first and then put the potatoes in so you have a whole dinner and this is just one skillet no side dishes when i started trying to make things in one dish instead of having lots of dishes as usual i thought this was just fantastic because it might take a few minutes to make dinner but cleanup was like such an easy thing to do okay i'm gonna sprinkle it with fresh thyme leaves next is a little sprinkle of paprika just gives a little smoky flavor to it and then salt and pepper pepper nice thing about this dish is everybody loves it chicken and potatoes what's not to like okay into the oven 350 degrees for 30 minutes so the first part of the chicken is done oh this looks delicious just as it is but i'm gonna make it even better smells fabulous see how the chicken and the paprika and the thyme i'll make it have so much flavor so i'm just going to take the chicken out i'll show you what i'm doing this is the key to one pot cooking it has several stages so i've got two large yukon gold potatoes and they're actually unpeeled which is even better i'm just going to put them right into the chicken juices and the flavors the mustard and wine everything that's in the bottom of this pan just slice them about a quarter of a half inch thick and then i'm going to flavor them can of potatoes with that garlic so i've got a tablespoon of garlic just goes on top of that salt and pepper this is just a great weeknight meal it's so easy to do you do the first stage have yourself a glass of wine do the second stage and dinner's ready i'm just gonna toss the potatoes in the juices so they really get into the flavor that potatoes all those chicken juices and mustard and wine sounds good doesn't it okay now i'm just gonna put the chicken right back on and then it goes back in the oven and finishes cooking so you've got everything together in one dish you don't even need a side dish i just want to get all the juices okay i'm going to get this back into the oven i'm going to tell you what happens next i'll put the skillet into a 350 degree oven for 30 minutes when the time's up i'll take it out raise the oven temperature to 425 transfer the chicken to a plate and cover it loosely with foil while it rests i'll put the potatoes back into the oven for 15 minutes to get them brown and crispy then it's back to the oven to remove the potatoes yum and i'll put the chicken back on top of the potatoes ready for serving and that's it i mean the chicken is moist and tender and then the potatoes have that garlic and all the chicken juices it's fantastic i'm just going to add a little bit of parsley just because i can't stand not having as much flavor as possible and a little bit of chive had some in the garden so when somebody asks you that age-old question what's for dinner here's the answer skillet roasted chicken and potatoes it's just delicious youskillet roasted chicken and potatoes is the perfect comforting weeknight dinner so what i did was i marinated chicken thighs in buttermilk and what that does is really tenderize it for like 8 to 12 hours not more than that otherwise it gets too tender i'm just going to take these chicken thighs and put it in a skillet a little oil in the bottom and just let the marinade drain off these are bone-in skin-on chicken thighs okay this is the last one right in there you want space between them so they roast really evenly so i'm going to start with two tablespoons of mustard and just a splash of white wine i'm using chubbly but whatever you have in the fridge just mix them together this really has great layers of flavor for some mustard and wine and then i'm going to add thyme and you can just see when it all bakes together it's just fabulous so this dish has chicken and potatoes together i'm going to cook the chicken first and then put the potatoes in so you have a whole dinner and this is just one skillet no side dishes when i started trying to make things in one dish instead of having lots of dishes as usual i thought this was just fantastic because it might take a few minutes to make dinner but cleanup was like such an easy thing to do okay i'm gonna sprinkle it with fresh thyme leaves next is a little sprinkle of paprika just gives a little smoky flavor to it and then salt and pepper pepper nice thing about this dish is everybody loves it chicken and potatoes what's not to like okay into the oven 350 degrees for 30 minutes so the first part of the chicken is done oh this looks delicious just as it is but i'm gonna make it even better smells fabulous see how the chicken and the paprika and the thyme i'll make it have so much flavor so i'm just going to take the chicken out i'll show you what i'm doing this is the key to one pot cooking it has several stages so i've got two large yukon gold potatoes and they're actually unpeeled which is even better i'm just going to put them right into the chicken juices and the flavors the mustard and wine everything that's in the bottom of this pan just slice them about a quarter of a half inch thick and then i'm going to flavor them can of potatoes with that garlic so i've got a tablespoon of garlic just goes on top of that salt and pepper this is just a great weeknight meal it's so easy to do you do the first stage have yourself a glass of wine do the second stage and dinner's ready i'm just gonna toss the potatoes in the juices so they really get into the flavor that potatoes all those chicken juices and mustard and wine sounds good doesn't it okay now i'm just gonna put the chicken right back on and then it goes back in the oven and finishes cooking so you've got everything together in one dish you don't even need a side dish i just want to get all the juices okay i'm going to get this back into the oven i'm going to tell you what happens next i'll put the skillet into a 350 degree oven for 30 minutes when the time's up i'll take it out raise the oven temperature to 425 transfer the chicken to a plate and cover it loosely with foil while it rests i'll put the potatoes back into the oven for 15 minutes to get them brown and crispy then it's back to the oven to remove the potatoes yum and i'll put the chicken back on top of the potatoes ready for serving and that's it i mean the chicken is moist and tender and then the potatoes have that garlic and all the chicken juices it's fantastic i'm just going to add a little bit of parsley just because i can't stand not having as much flavor as possible and a little bit of chive had some in the garden so when somebody asks you that age-old question what's for dinner here's the answer skillet roasted chicken and potatoes it's just delicious you\n"