Crispy & Juicy: How to Make Ina Garten’s Skillet-Roasted Chicken and Potatoes Like a Pro

![Ina Garten’s Skillet-Roasted Chicken and Potatoes]

Hey there, fellow foodies! Today I’m super excited to share one of my absolute favorite comfort food recipes – Ina Garten’s legendary Skillet-Roasted Chicken and Potatoes This one-pan wonder has seriously changed my dinner game, and I bet it’ll do the same for you!

Did you know that even Meghan Markle loves Ina’s chicken recipes? Yep, she actually told Good Housekeeping that she was making Ina’s chicken the night Prince Harry proposed! If that’s not a glowing endorsement, I don’t know what is.

Let’s dive into how you can recreate this Barefoot Contessa classic in your own kitchen. Trust me your family will be begging for seconds!

What Makes This Recipe So Special?

Before we get into the nitty-gritty details, let’s talk about why this dish deserves a spot in your regular dinner rotation:

• One-pan simplicity – Less cleanup means more time enjoying dinner!
• Crispy chicken skin that’ll make your mouth water
• Caramelized potatoes that absorb all those amazing chicken flavors
• Aromatic herbs that fill your kitchen with incredible smells
• Rich pan juices perfect for drizzling or dipping crusty bread
• Versatile enough for both weeknight dinners and special occasions

Ingredients You’ll Need

For Ina’s perfect skillet-roasted chicken and potatoes, gather these ingredients:

• 6 bone-in, skin-on chicken thighs (or a 3-4 pound whole chicken cut up)
• 1½ pounds baby Yukon gold potatoes, halved
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 garlic cloves, smashed
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh rosemary (or 1½ teaspoons dried)
• Optional: 2-3 cups buttermilk for marinating
• Optional: lemon wedges and extra herbs for garnish

Step-by-Step Instructions

1. Marinate the Chicken (Optional but Recommended)

If you’ve got time, marinating the chicken in buttermilk can take this dish to the next level:

1. Rinse your chicken pieces and pat them SUPER dry with paper towels
2. Season generously with salt and pepper
3. Place in a ziplock bag or baking dish and pour buttermilk over them
4. Seal/cover and refrigerate for at least 2 hours or overnight

2. Prep and Preheat

When you’re ready to cook:

1. Preheat your oven to 400°F (200°C)
2. If you marinated the chicken, remove it from the buttermilk and pat it completely dry (this is CRUCIAL for crispy skin!)
3. Season both sides of chicken with salt and pepper again

3. Sear That Chicken to Perfection

This step is where the magic happens for that Instagram-worthy crispy skin:

1. Heat olive oil and butter in a large oven-safe skillet (cast iron works amazingly here) over medium-high heat
2. Place chicken thighs skin-side down in the hot skillet
3. DON’T TOUCH THEM for 5-6 minutes! Seriously, resist the urge to move them around
4. When the skin is deeply golden and crisp, flip and cook for another 2 minutes
5. Transfer chicken to a plate (they’ll finish cooking in the oven)

4. Prepare the Potatoes and Aromatics

Now for those delicious potatoes:

1. In the same skillet with all those yummy chicken drippings, add the halved potatoes, smashed garlic, and chopped rosemary
2. Toss everything to coat in the pan juices and spread in a single layer
3. Season with a bit more salt and pepper

5. Roast Everything Together

Time to bring it all together:

1. Nestle the seared chicken pieces on top of the potatoes, skin-side up
2. Roast in the preheated oven for 30-35 minutes, until chicken reaches 165°F internally and potatoes are tender and golden
3. For extra crispiness, you can broil for the last 2-3 minutes (just keep an eye on it!)

6. Rest and Serve

The final touches:

1. Remove the skillet from the oven and let everything rest for about 5 minutes
2. Spoon those amazing pan juices over the chicken and potatoes
3. Garnish with fresh herbs and lemon wedges if desired
4. Serve directly from the skillet for that rustic, homey presentation!

My Personal Tips for Success

After making this dish countless times, I’ve picked up some tricks:

• Dry the chicken THOROUGHLY before searing. Moisture is the enemy of crispy skin!
• Use a heavy, oven-safe skillet like cast iron for the most even cooking
• Don’t overcrowd the pan – cook in batches if needed for proper searing
• Make sure potatoes aren’t overlapping too much for even roasting
• Fresh herbs make a huge difference – splurge on them if you can
• Let the dish rest before serving so juices redistribute
• Add a splash of white wine to the pan for an extra layer of flavor
• Broil at the end to recrisp the skin after roasting

What to Serve With It

This dish is practically a meal on its own, but if you want to round things out, consider:

• A simple green salad with vinaigrette
• Steamed green beans or broccoli
• Crusty bread for sopping up those amazing pan juices
• A crisp white wine like Sauvignon Blanc or Chardonnay
• Cucumber-dill salad for a cooling contrast
• Applesauce or cranberry chutney for a sweet-savory twist

Variations to Try

While Ina’s original recipe is perfect as-is, here are some twists I’ve tried:

• Swap potatoes for sweet potatoes or butternut squash for a sweeter touch
• Add sliced onions or shallots for more depth of flavor
• Include mushrooms or cherry tomatoes that roast beautifully
• Top with lemon zest or crumbled feta for brightness or tang
• Use boneless thighs (adjust cooking time) for faster cooking
• Add crushed red pepper flakes for gentle heat
• Drizzle with balsamic glaze before serving for a gourmet finish

Storing and Repurposing Leftovers

If you’re lucky enough to have leftovers (we rarely do!), here’s what to do:

1. Refrigerate in an airtight container for 3-4 days
2. Reheat in the oven or air fryer to maintain crispiness
3. Avoid microwaving if possible as it softens the skin
4. Get creative with leftovers – try these ideas:
   • Chop and toss into a breakfast hash with eggs
   • Make chicken and potato wraps with greens
   • Serve over salad with vinaigrette
   • Top with a fried egg for a hearty breakfast
   • Turn into chicken-potato soup with added broth
   • Create a warm grain bowl with quinoa or farro
   • Stuff into bell peppers and bake

Nutritional Information

For those watching their macros, here’s the approximate nutritional value per serving (based on 4 servings):

• Calories: 530
• Protein: 36g
• Fat: 32g
• Carbohydrates: 28g
• Fiber: 3g
• Sodium: 610mg
• Sugar: 1g

FAQs About Ina’s Chicken and Potatoes

What kind of skillet works best?

A large cast iron skillet is ideal. It retains heat beautifully, helps crisp the chicken skin, and allows the potatoes to caramelize perfectly.

Can I use boneless chicken thighs instead?

Absolutely! Just reduce the oven cooking time by about 10 minutes and check that they reach 165°F internally.

Should I peel the potatoes?

Nope! Baby Yukon golds with skins on add great texture and hold up well during roasting. Just halve them and you’re good to go.

How do I get the chicken skin extra crispy?

The key steps are: 1) Pat the chicken SUPER dry, 2) Let the skin sear undisturbed, and 3) Finish with a quick broil if needed.

Can I make this ahead for a dinner party?

You can prep everything ahead, but for best results, sear and roast just before serving. The crispy skin is the star here!

Why This Recipe Never Fails

I’ve made this dish for everything from casual weeknight dinners to impressing my in-laws, and it’s never let me down. There’s something magical about the combination of crispy chicken, tender potatoes, and those aromatic herbs that just screams “comfort food perfection.”

What I love most about Ina’s recipes is how they elevate simple ingredients without making them fussy or complicated. This dish embodies her cooking philosophy perfectly – it’s elegant yet approachable, sophisticated yet simple.

Next time you’re craving something homey and delicious that’ll fill your kitchen with amazing aromas, give this skillet-roasted chicken and potatoes a try. I promise you won’t be disappointed!

Have you tried Ina’s skillet-roasted chicken and potatoes? Drop a comment below with your experience or any twists you’ve put on this classic recipe. I’d love to hear from you!

Happy cooking!

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More Ina Garten Recipes You Might Love:

• Barefoot Contessa Chicken Chili
• Ina Garten’s Chicken Stew and Biscuits
• Ina Garten Chicken and Dumplings
• Ina Garten Creamy Chicken Thighs with Lemon and Thyme
• Ina Garten Chicken in a Pot with Orzo