Ina Garten Skillet-Roasted Chicken Thighs and Potatoes

If you’re craving a simple, one-pan dinner that’s full of flavor and texture, Ina Garten’s Skillet-Roasted Chicken Thighs and Potatoes is a timeless go-to. With crispy, golden chicken, caramelized potatoes, and rosemary-infused pan juices, this dish is rustic and deeply satisfying—yet elegant enough for guests.

What Are Ina Garten’s Skillet-Roasted Chicken Thighs and Potatoes?

This Barefoot Contessa–inspired recipe features bone-in, skin-on chicken thighs, seared to a crisp in a cast iron skillet, then roasted in the oven with baby potatoes, garlic, and fresh rosemary. It’s simple, hearty, and infused with rich, savory flavor from just a handful of ingredients.

Reasons to Try Ina Garten’s Chicken Thighs and Potatoes

• One skillet, no fuss – Easy prep and minimal cleanup
• Golden, crispy skin – Seared then oven-roasted to perfection
• Deep, savory flavor – From garlic, rosemary, and pan drippings
• Perfectly tender potatoes – Cooked right alongside the chicken
• Ideal for weeknights or Sunday dinner – Versatile and comforting
• Balanced and filling – Protein, starch, and flavor in one dish
• Barefoot Contessa simplicity – Elegant without over-complicating

Ingredients Needed to Make Ina Garten’s Skillet-Roasted Chicken Thighs and Potatoes

• 6 bone-in, skin-on chicken thighs
• 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: lemon wedges, extra herbs for garnish

Instructions to Prepare Ina Garten’s Chicken Thighs and Potatoes

Step 1: Preheat and Prepare

Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels and season both sides generously with salt and pepper.

Step 2: Sear the Chicken

Heat olive oil and butter in a large oven-safe skillet (cast iron recommended) over medium-high heat. Place chicken thighs skin-side down and sear for 5–6 minutes without moving, until deeply golden and crisp. Flip and cook 2 more minutes. Transfer chicken to a plate (they’ll finish cooking in the oven).

Step 3: Add Potatoes and Aromatics

In the same skillet, add the halved potatoes, garlic, and rosemary. Toss in the remaining pan juices and spread them in a single layer. Season lightly with salt and pepper.

Step 4: Roast Everything Together

Nestle chicken thighs, skin-side up, on top of the potatoes. Roast in the oven for 30–35 minutes, or until the chicken reaches 165°F internally and the potatoes are tender and golden.

Step 5: Finish and Serve

Remove skillet from oven and let rest 5 minutes. Spoon pan juices over the top, garnish with lemon wedges or chopped herbs if desired, and serve directly from the skillet.

What to Serve With Chicken Thighs and Potatoes

• Steamed green beans or broccoli – Adds a bright green element
• Mixed greens salad with vinaigrette – Light and fresh contrast
• Roasted carrots or Brussels sprouts – For extra color and flavor
• Crusty sourdough or garlic bread – To mop up the pan juices
• A crisp white wine – Like Sauvignon Blanc or Chardonnay
• Simple cucumber-dill salad – Cools and complements
• Applesauce or cranberry chutney – For a sweet-savory twist

Expert Tips for Mastering the Recipe

• Dry the chicken well before searing – Ensures maximum crispiness
• Use a heavy-bottomed, oven-safe skillet – Cast iron is best for even cooking
• Don’t crowd the skillet – Crisp skin and caramelized potatoes need space
• Use fresh rosemary and garlic – They infuse the entire dish
• Roast uncovered – To allow crisping and browning
• Let rest before serving – Juices redistribute and deepen flavor
• Optional: Add a splash of white wine to the skillet before roasting – Boosts flavor

Variations of the Recipe

• Swap potatoes for sweet potatoes or butternut squash – For a sweet touch
• Add sliced onions or shallots – More depth of flavor
• Include mushrooms or cherry tomatoes – Roasts beautifully
• Top with lemon zest or crumbled feta – Adds brightness or tang
• Use boneless thighs (adjust cooking time) – Faster, but still juicy
• Add crushed red pepper flakes – For gentle heat
• Drizzle with balsamic glaze before serving – For a gourmet finish

How to Store Leftovers

• Refrigerate in an airtight container – Keeps for 3–4 days
• Reheat in oven or air fryer – To maintain crispy skin and potatoes
• Microwave with caution – Skin may soften
• Freeze in meal-size portions – Best within 2 months
• Label and date your containers – Easy reheating planning
• Add a splash of broth when reheating – Keeps chicken moist
• Store potatoes and chicken together – For full flavor retention

How Do I Reuse Leftover Chicken and Potatoes?

• Chop and toss into a hash – With eggs for brunch
• Make a chicken and potato wrap – With greens and dressing
• Serve over salad with vinaigrette – For a quick lunch
• Reheat and top with a fried egg – Comforting breakfast
• Use in a chicken-potato soup – Add broth and vegetables
• Turn into a warm grain bowl – With quinoa or farro
• Stuff into bell peppers and bake – Great second-day meal

Nutritional Value (per serving, based on 4 servings)

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

FAQs

What kind of skillet should I use for Ina Garten’s chicken thighs and potatoes?

A large, oven-safe cast iron skillet works best. It ensures even heat, helps crisp the chicken skin, and allows the potatoes to caramelize perfectly.

How do I get crispy chicken skin in this recipe?

Pat the chicken dry, season well, and sear it skin-side down without moving for several minutes before roasting. This creates a golden, crisp crust.

Can I use boneless chicken thighs instead?

Yes, boneless thighs work too. Reduce the oven cooking time by about 10 minutes and monitor internal temperature to reach 165°F.

Should I peel the potatoes for this dish?

No, it’s not necessary. Baby potatoes with skins on add texture and hold up well during roasting. Just halve them and toss with seasoning.

Final Words

Ina Garten’s Skillet-Roasted Chicken Thighs and Potatoes is everything you want from a one-pan meal—crispy, savory, hearty, and deeply satisfying. With simple ingredients and bold flavor, it’s a perfect choice for cozy weeknights, lazy Sundays, or anytime you want delicious food without the fuss.

Other Ina Garten Recipes

• 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

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