All of October we waited for the golden rainbow of Autumn to appear. It was as if Mother Nature was holding her breath. Then the calendar turned a page to November and seemingly overnight, the air is brisk, the trees have become jewel-toned, and the leaves are falling.
One of the major perks of living in Northeast Ohio is the Fall season. The unspoiled nature of the Metroparks, and the neighborhoods tucked beneath a canopy of old trees are the highlight. The scene is a Norman Rockwell painting come to life.
Today, my daughter Emma and I took a break from our “To-Do” lists by layering up and heading to the trails in the Metropark. If you were to join us, your experience would be as follows. There is quiet everywhere except for distant birdsong and the soothing sound of the water tumbling over river rocks. The sky is a brilliant blue, and the sunlight feels warm on your face. The leaves in shades ranging from gold to red are illuminated by the distant rays. The river is a mirror – a watercolor rainbow reflecting natures Autumn show. Not a bad way to spend an afternoon!
After arriving back home with rosy cheeks and appetites, comfort food was on our minds. Since we whiled the day away enjoying the fresh air and sunshine, this skillet-roasted chicken and potato recipe was the perfect solution. By marinating the chicken in the morning, the rest takes no time at all. The recipe goes from the oven to the table, so it’s perfect for weeknights.
Skillet-Roasted Chicken and Potatoes
Ingredients
- 4 large bone-in, skin-on chicken thighs (2 1/2-3 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
- At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and ½ teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
- Preheat the oven to 350 degrees. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, 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 on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
- Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and ½ teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.
