Print

Crispy Skillet Roast Chicken with Golden Schmaltzy Potatoes

crispy skillet roast chicken - featured image
Print Recipe

A quick and easy skillet roast chicken recipe featuring crispy skin and golden schmaltzy potatoes, perfect for cozy weeknight dinners with minimal fuss and maximum flavor.

Ingredients

  • Whole chicken or bone-in, skin-on chicken thighs (3-4 pounds / 1.4-1.8 kg)
  • Russet or Yukon Gold potatoes (2 pounds / 900 g), peeled and cut into 1-inch chunks
  • Rendered chicken fat (schmaltz) or unsalted butter (3-4 tablespoons / 45-60 ml)
  • Olive oil (2 tablespoons / 30 ml)
  • Garlic cloves (4-5, smashed)
  • Fresh rosemary sprigs (2-3)
  • Sea salt and freshly ground black pepper, to taste
  • Onion powder (1 teaspoon)
  • Smoked paprika (1 teaspoon)
  • Chicken broth or water (1/4 cup / 60 ml)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels and season generously with salt, pepper, onion powder, and smoked paprika on all sides, including under the skin if possible.
  3. In a skillet over medium heat, add chicken skin pieces or chicken thighs skin-side down and cook slowly until fat renders out and skin crisps, about 8-10 minutes. Remove skin pieces if separate and reserve the fat (schmaltz) in the pan.
  4. Add olive oil and smashed garlic cloves to the rendered fat and stir gently until fragrant, about 1-2 minutes.
  5. Place the chicken skin-side down in the skillet and sear for 5-7 minutes until deeply golden and crispy. Flip and sear the other side for 3-4 minutes.
  6. Remove the chicken temporarily and add potatoes to the skillet. Toss them in the schmaltz and oil mixture, coating well. Season with salt and pepper.
  7. Add rosemary sprigs around the potatoes and nestle the chicken pieces on top. Pour 1/4 cup chicken broth or water into the pan.
  8. Transfer the skillet to the preheated oven and roast for 25-30 minutes, checking at 20 minutes to toss potatoes gently for even browning.
  9. Use a meat thermometer to check the chicken’s internal temperature; it should read 165°F (74°C) at the thickest part.
  10. Remove from oven and let rest for 5 minutes to allow juices to redistribute.
  11. Serve the chicken alongside the golden schmaltzy potatoes, spooning some pan juices over the top.

Notes

Pat chicken skin dry for best crispiness. Do not overcrowd the pan to avoid steaming. Use cast iron skillet for best heat retention and crust. Toss potatoes halfway through roasting for even browning. For extra crispiness, broil potatoes for 2-3 minutes at the end, watching carefully to prevent burning. Let chicken rest before slicing to keep meat juicy. For dairy-free, omit butter or substitute with plant-based fat. Schmaltz can be rendered at home or purchased.

Nutrition

Keywords: skillet roast chicken, crispy chicken, schmaltzy potatoes, one pan dinner, easy chicken recipe, comfort food, weeknight dinner

Find it online: https://chloeplate.com/crispy-skillet-roast-chicken-with-golden-schmaltzy-potatoes-easy-recipe-for-perfect-dinner/