Skillet-roasted chicken & potatoes from Modern Comfort Food (page 108) by Ina Garten

EYBDigital Recipe

Ingredients

sweet Hungarian paprika
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thyme
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EYB Comments

Marinate chicken at least 4 hours ahead.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Marinate chicken at least 4 hours ahead.
adellel on December 23, 2025

Slice the potatoes very thin
cadfael on July 19, 2025

Really enjoyed
Kinhawaii on November 20, 2022

I agree- yummy but potatoes stuck a little to my pan on the sides despite lots of fat on the bottom. We mixed sweet potatoes in too. Loved the garlic.
cadfael on March 10, 2021

Made full recipe. Sliced my potatoes a little thinner and cooked everything 10 minutes longer, but essentially followed recipe. We really enjoyed this.
Zosia on January 19, 2021

I made the chicken only, which was a delicious version of buttermilk-brined chicken.
Barb_N on January 04, 2021

I knew this would be problematic- marinate at least 4 hours but not more than 12. Of course I forgot to add the buttermilk in the morning so I bathed the chicken thighs at room temperature for as long as possible. I ended up roasting the chicken and potatoes separately, and served with charred radicchio and endive. Maybe next time I’ll follow the directions.
chefmichael on December 28, 2020

Only change I made was to start with a whole roaster which I broke down. Wife prefers the white meat. Delicious recipe. Would make again.
Jenny on December 08, 2020

When I made this -I didn't do the potato portion. I just wanted the roasted chicken. to my Dijon mixture I added some red pepper flakes and a few more spices and it was great. We all loved it. It was relatively easy to throw together. Next time I do this on a sheet pan - I'll line with foil because that pan was a nightmare to clean.
anya_sf on October 11, 2020

I used 6 smaller chicken thighs (2.5 lbs), marinated 5 hours. After roasting for an hour, the thighs were well over 155 degrees, but I would want them to be at least 165 anyway, as I prefer thighs to be more done vs less. After being uncovered, the potatoes were mostly covered in liquid, but I think it was mainly chicken fat (which largely was absorbed or evaporated), and they turned out super delicious. The chicken skin was especially flavorful, although I wished it was crisper.