Ina Garten Skillet Roasted Chicken Thighs And Potatoes Recipe

This Ina Garten Skillet Roasted Chicken Thighs and Potatoes Recipe is crispy and flavorful, which uses bone-in chicken thighs and Yukon gold potatoes. It’s a classic, foolproof recipe, ready in about 50 minutes.

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Ina Garten Skillet Roasted Chicken Thighs And Potatoes Recipe Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 1/2 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 1 1/2 teaspoons dried)
• Optional: lemon wedges, extra herbs for garnish

How To Make Ina Garten Skillet Roasted Chicken Thighs And Potatoes Recipe

1. Preheat and season the chicken: Preheat your oven to 400°F (200°C). Pat chicken thighs dry and season both sides generously with salt and pepper.
2. Sear the chicken: Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5–6 minutes without moving until skin is golden and crisp. Flip and cook for 2 more minutes. Remove and set aside.
3. Add potatoes and aromatics: In the same skillet, add halved potatoes, smashed garlic, and rosemary. Toss to coat in pan drippings and spread in an even layer. Season lightly with salt and pepper.
4. Roast together: Nestle the chicken thighs skin-side up over the potatoes. Transfer the skillet to the oven and roast for 30–35 minutes, or until chicken is cooked through (165°F internal temp) and potatoes are tender.
5. Rest and serve: Let the skillet rest for 5 minutes. Spoon pan juices over the chicken and potatoes. Garnish with lemon wedges or extra herbs if desired. Serve directly from the skillet.

Recipe Tips

• How to get crispy chicken skin: Sear skin-side down without moving the chicken for golden, crispy results.
• Can I use boneless chicken thighs? Yes, but reduce the cooking time slightly and monitor doneness.
• Best skillet to use: A cast iron skillet works best for heat retention and oven safety.
• Can I add vegetables? Yes, carrots, onions, or Brussels sprouts roast well with this dish.
• How to check doneness: Use a meat thermometer to ensure the chicken hits 165°F internally.

What To Serve With Roasted Chicken Thighs And Potatoes

This hearty one-pan meal pairs well with:

• Steamed green beans or asparagus
• A crisp green salad
• Garlic bread or dinner rolls
• Roasted root vegetables
• A glass of dry white wine

How To Store Roasted Chicken Thighs And Potatoes

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze: Freeze in a sealed container for up to 2 months. Reheat in the oven at 350°F until hot.

Chicken Thighs And Potatoes Nutrition Facts

• Calories: 470
• Total Fat: 28g
• Saturated Fat: 9g
• Cholesterol: 135mg
• Sodium: 850mg
• Carbohydrates: 20g
• Fiber: 2g
• Sugars: 1g
• Protein: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use chicken breasts instead of thighs?
Yes, but they may dry out more easily. Use bone-in, skin-on for best results and adjust cooking time.

Do I need to flip the chicken while roasting?
No, roast skin-side up to maintain a crispy skin.

What if I don’t have fresh rosemary?
Dried rosemary works well; use about half the amount.

Can I make this recipe ahead of time?
You can prep everything in advance and roast just before serving.

How to reheat without drying out the chicken?
Reheat covered in the oven at 325°F with a splash of broth or pan drippings.

Try More Recipes:

• Ina Garten Style Marry Me Chicken Recipe
• Ina Garten Turkey Roulade Recipe
• Ina Garten Grown Up Mac And Cheese Recipe