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Skillet Chicken & Potatoes – An Easy One-Pot Meal

skillet chicken

It seems like we are a bit obsessed with food this week here on OGT. But that’s not a bad thing, right? :-) Especially when it’s something as simple and delicious as this dish that my daughter Britta decided to cook up this past week. Having been one of the “taste testers” of this dish, I can tell you it is every bit as delicious as it looks! And you make it all in one pan! Doesn’t get much better than that!

Britta writes……..   I have been loving cast iron skillet recipes lately (like the Triple Berry Cobbler from a few weeks ago), for several reasons. First, no matter what you’re making, it always turns out so beautiful and rustic! And second, since everything cooks in the skillet, they’re usually pretty straight-forward to put together. So not only do you get a beautiful finished product, but your family or friends are going to think you put way more effort into making it than you actually did, which is awesome! ;-)

Trying out this recipe for skillet-roasted chicken and potatoes was my most recent foray into the world of cast-iron skillet cooking, and it was a total success! It even got my little brother Sten’s approval, which is huge because he is a true connoisseur of chicken dishes. I also really enjoyed making this dish because I got to utilize fresh herbs, which are a pleasure to cook with in my opinion. The fragrant scents of thyme and tarragon make it easy to pretend you’re in a lovely cottage in the French countryside. And really, who couldn’t use that imagery from time to time?

Skillet Chicken and Potatoes

Skillet Chicken & Potatoes

  • 4 chicken thighs
  • 4 chicken drumsticks
  • 1 tsp salt
  • ½ tsp pepper
  • 2 sprigs fresh thyme
  • 1 Tbsp safflower oil*
  • 1 lb. Yukon Gold potatoes, cut into 1″ pieces
  • 1 red onion, cut into ½” chunks
  • ½ cup chicken broth
  • ½ cup buttermilk
  • ¼ cup fresh tarragon leaves

* Any neutral-flavored, high-heat oil (like avocado or sunflower) would work fine here.

Start by preheating your oven to 400 degrees. Add the oil to the skillet and place over medium-high heat. While the oil is heating, put the chicken thighs and drumsticks in a bowl and season with the salt, pepper, and thyme.

Skillet Chicken and Potatoes

When the oil is hot, add the chicken to the skillet skin-side down, alternating between thighs and drumsticks. Let the chicken cook for about 10 minutes, or until the skin is crispy and golden-brown. Flip all the chicken pieces over and remove the skillet from heat.

Skillet Chicken and Potatoes

At this point, add the potatoes and onions. Make sure to fill in the spaces under and between the chicken pieces. Once they’re all squeezed in there, pour the chicken broth and buttermilk over the top and put the skillet into the oven for about 40 minutes.

Skillet Chicken and Potatoes

Top with the tarragon leaves and serve.

Skillet Chicken and Potatoes

The chicken comes out crispy on top and moist on the inside, and the tarragon gives the whole dish a gourmet flair that can’t be beat. This dish is rustic and simple comfort food at its absolute best!

Skillet Chicken and Potatoes
One-Dish Fall Meals

SKILLET CHICKEN & POTATOES

Jill Nystul
It seems like we are a bit obsessed with food this week here on OGT. But that’s not a bad thing, right? :-) Especially when it’s something as simple and delicious as this dish that my daughter Britta decided to cook up this past week. Having been one of the “taste testers” of this dish, I can tell you it is every bit as delicious as it looks! And you make it all in one pan! Doesn’t get much better than that!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Lunch
Cuisine American
Servings 4
Calories 506 kcal

Ingredients
  

  • 4 chicken thighs
  • 4 chicken drumsticks
  • 1 tsp salt
  • ½ tsp pepper
  • 2 sprigs fresh thyme
  • 1 Tbsp safflower oil
  • 1 lb. Yukon Gold potatoes cut into 1” pieces
  • 1 red onion cut into ½” chunks
  • ½ cup chicken broth
  • ½ cup buttermilk
  • ¼ cup fresh tarragon leaves

Instructions
 

  • Preheat your oven to 400 degrees. Add the oil to the skillet and place over medium-high heat. 
  • While the oil is heating, put the chicken thighs and drumsticks in a bowl and season with the salt, pepper, and thyme.
  • When the oil is hot, add the chicken to the skillet skin-side down, alternating between thighs and drumsticks. 
  •  Let the chicken cook for about 10 minutes, or until the skin is crispy and golden-brown.
  • Flip all the chicken pieces over and remove the skillet from heat.
  • At this point, add the potatoes and onions. Make sure to fill in the spaces under and between the chicken pieces. 
  • Once they’re all squeezed in there, pour the chicken broth and buttermilk over the top and put the skillet into the oven for about 40 minutes. 
  • Top with the tarragon leaves and serve.

Nutrition

Calories: 506kcalCarbohydrates: 20gProtein: 36gFat: 30gSaturated Fat: 7gCholesterol: 183mgSodium: 900mgPotassium: 1069mgFiber: 3gSugar: 2gVitamin A: 330IUVitamin C: 19.4mgCalcium: 128mgIron: 6.1mg

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Food & Recipes

  • I’ve heard you aren’t supposed to use cast iron on a glass top range. Is this so? And if so does that go for the ceramic coated Dutch ovens? Please help, this sounds sooo good.

  • I used a 12″ skillet for mine. Since I was cooking for a gluten AND dairy free person, I used coconut milk. I also used a can of broth and didn’t want to save half of it, so I used the whole can (1 c.) and equal milk. More liquid, but good to use on the potatoes, or save for another dish.

  • Britta has a wonderful way with words just like you Jillee. Our cast iron pans have not been used in 13 years, this recipe has me now anxious to get the ingredients and go out into the garage and find them! Thanks Britta :) Oh, but now I must get them food ready too.

  • This will definitely be delicious. I do a similar recipe for steak. Use a thick-cut steak, at least 1″ thick. Cut the potatoes and other veggies much smaller, maybe ½” or less (I use split fingerlings and mini carrots). Coat the veggies with lots of melted butter and garlic salt or powder. Heat the skillet and sear the steak quickly and well, seasoning as you like. Add the veggies and butter and put in a 450° oven for 10-15 minutes or just until the veggies are done. Yummy!

  • Probably any oven skillet or pan would do the trick. This looks so good. I am on my way to the store to get a few missing ingredients. Thanks Jillee

  • If I don’t have a cast iron skillet, would you recommend using a stovetop or oven baking as an alternative for cooking this dish? What adjustments (aside from buying a cast iron skillet) would you make? Thanks!

  • This recipe will not disappoint! It is really close to a family favorite recipe I grew up with. Our dish included fresh mushrooms and Campbell’s Golden Mushroom Condensed Soup (don’t know if they still make it or not) for the gravy/sauce with the potatoes & onion. Just whisk chicken broth into the soup until well combined. Also–we covered the pan tightly with foil to keep it creamy while it baked. These days I use Jillee’s posted recipe for SOS creamed soup base in lieu of the canned soup.

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