Crispy Skillet Glazed Chicken and Potatoes Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Pat the chicken thighs thoroughly dry with paper towels; moisture is the enemy of a good sear, so removing surface liquid is essential for achieving that signature crispy skin.

Cut the potatoes into uniform, bite-sized wedges to ensure they finish cooking at the same time as the chicken.

Preheat your oven to 400°F (200°C) and keep your cast-iron skillet on the stovetop, ensuring it is clean and ready for immediate use. Having your whisk and glaze ingredients within reach will make the final assembly seamless.

Instructions

Searing the Chicken

1. 1Sear the chicken
   Place the chicken thighs skin-side down in a cold cast-iron skillet. Turn the heat to medium-high and sear until the skin is deep golden brown and crispy, about 8 to 10 minutes. Flip and sear the other side for 2 minutes to lock in the juices.
   Look for Skin should be dark golden and crispy.
   Tip Do not move the chicken until the skin releases naturally from the pan surface.

The chicken should have a dark, uniform golden-brown skin that is crisp to the touch. The pan should show rendered fat, and the chicken should release easily from the surface when nudged with tongs. If the skin is sticking, it needs more time to crisp up before being flipped.

Roasting the Potatoes

2. 2Roast the potatoes
   Add the halved potatoes to the skillet, nestling them around the chicken. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 20 minutes until the potatoes are tender and golden.
   Look for Potatoes should be fork-tender and lightly browned.
   Tip Ensure the potatoes are cut to a similar size for even cooking.

The potatoes should be golden brown on the edges and tender throughout when pierced with a fork. They should look slightly shriveled and well-coated in the pan drippings. Check that they have absorbed the juices from the chicken before proceeding to the final glazing stage.

Glazing and Finishing

3. 3Glaze and finish
   Whisk together the soy sauce and honey. Pour the mixture over the chicken and potatoes in the skillet. Return to the oven for 5 minutes until the sauce is bubbly and thickened. Ensure the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and let the chicken rest for 5 minutes before serving with fresh thyme.
   Look for Glaze should be glossy and bubbling.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Basting the chicken with the pan juices during the final minutes enhances the flavor.

The glaze should be thick, sticky, and bubbling, coating the chicken and potatoes in a shiny, dark mahogany layer. If the sauce remains too thin, allow it to bubble for an extra minute in the oven. The chicken must reach a safe internal temperature of 165°F (74°C) before serving.

Common mistakes

A common mistake is overcrowding the skillet, which causes the chicken to steam rather than sear, resulting in soggy skin. Ensure there is enough space between the pieces for the heat to circulate properly.

Another error is using too much heat too quickly; start with a cold or medium-hot skillet to allow the fat to render slowly. Finally, avoid skipping the resting period; cutting into the chicken immediately causes the juices to escape, leading to dry meat and a less satisfying texture for the final dish.

How to tell it’s done

The chicken is done when the skin is deep golden brown and crispy, and the internal temperature reaches 165°F (74°C) at the thickest part near the bone. The potatoes should be fork-tender and easily pierced without resistance.

The glaze should appear glossy, thick, and bubbling around the edges of the pan. Always allow the chicken to rest for at least 5 minutes after removing it from the oven to ensure the juices redistribute throughout the meat, keeping it moist and tender before serving.

• Poultry: 165°F (74°C) in the thickest part