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Skillet Chicken & Potatoes – An Easy One-Pot Meal

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 & 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.

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.

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 & 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 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
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

Sodium: 900mgCalcium: 128mgVitamin C: 19.4mgVitamin A: 330IUSugar: 2gFiber: 3gPotassium: 1069mgCholesterol: 183mgCalories: 506kcalSaturated Fat: 7gFat: 30gProtein: 36gCarbohydrates: 20gIron: 6.1mg

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    Hi, I’m Jillee!

    I believe we should all love the place we call home and the life we live there. Since 2011, I’ve been dedicated to making One Good Thing by Jillee a reliable and trustworthy resource for modern homemakers navigating the everyday challenges of running a household. Join me as I share homemaking and lifestyle solutions that make life easier so you can enjoy it more!

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