SKILLET CHICKEN & POTATOES

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!

Course Lunch

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 506kcal

Author Jill Nystul

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