Skillet-roasted chicken and potatoes

Ellen Whiteman

Skillet-roasted chicken and potatoes is a delicious and satisfying dish that is perfect for those following a keto or low carb diet. The chicken thighs are seasoned with kosher salt, black pepper, and Hungarian paprika, then roasted in a skillet with olive oil until crispy and golden. The potatoes are also roasted in the same skillet, absorbing all the flavorful juices from the chicken. The dish is finished with a tangy sauce made from buttermilk, Dijon mustard, white wine, and thyme leaves. Garnish with garlic, parsley, and chives for added freshness and flavor.

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💪🏻 Low Carb

240 mins

75 mins

Nutritional Value

Protein - 25g
Fat - 15g
Carbohydrates - 10g


Total: 13Serves: 4
4 large Chicken thighs

bone-in, skin-on

1 teaspoon Kosher salt
1/2 teaspoon Black pepper
5/2 cups Buttermilk


2 tablespoons Olive oil


1 tablespoon Dijon mustard
1 tablespoon White wine

dry, such as Chablis

3/2 teaspoons Thyme leaves


1/8 teaspoon Hungarian paprika


1 pound Yukon Gold potatoes

medium, unpeeled, sliced ¼ inch thick

1 tablespoon Garlic

minced (3 cloves)

2 tablespoons Parsley

minced fresh

1 tablespoon Chives

chopped fresh


Step 1 : 

At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and ½ teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.

Step 2 : 

Preheat the oven to 350 degrees. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.

Step 3 : 

Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and ½ teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees, and roast the potatoes for 15 minutes, until they're tender and starting to brown.

Step 4 : 

Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.

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