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Ina Garten’s Skillet-Roasted Chicken & Potatoes | Barefoot Contessa | Food Network

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Ina cooks up a perfectly comforting weeknight dinner using buttermilk-marinated chicken thighs and garlic potatoes!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Skillet-Roasted Chicken & Potatoes
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 5 hr 30 min (includes marinating time)
Active: 15 min
Yield: 4 servings

Ingredients

4 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
Kosher salt and freshly ground black pepper
2 1/2 cups buttermilk, shaken
Good olive oil
2 tablespoons Dijon mustard
1 tablespoon dry white wine, such as Chablis
1 1/2 teaspoons fresh thyme leaves
1/8 teaspoon sweet Hungarian paprika
1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley
1 tablespoon chopped fresh chives

Directions

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 1/2 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.

Preheat the oven to 350 degrees F. 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 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.

Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 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 F 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 F, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.

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#InaGarten #BarefootContessa #FoodNetwork #SkilletRoastedChickenAndPotatoes

Ina Garten’s Skillet-Roasted Chicken & Potatoes | Barefoot Contessa | Food Network


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38 Comments

38 Comments

  1. @Nicole-bj4dv

    December 14, 2023 at 8:30 am

    Ina made being an overweight middle aged woman in the Hamptons of perfect woman, fabulous with a collar shirt.

  2. @peterrex8191

    December 14, 2023 at 8:30 am

    Does she have any recipes not including alcohol..😅

  3. @mollybuttons9365

    December 14, 2023 at 8:30 am

    Ina, I am making these soon for my company. Thank you! ❤

  4. @user-qy2mg7kq7c

    December 14, 2023 at 8:30 am

    That looks good I love potatoes with everything especially with chicken👍😄

  5. @babrown1097

    December 14, 2023 at 8:30 am

    Seems like she likes wine a little too much.

  6. @xelakram

    December 14, 2023 at 8:30 am

    I wish the links to the recipes were direct. They almost never are. I wanted to blog this video, but I couldn't find the recipe for it through the link given. That link simply takes you to a search box.

  7. @lazarocedeno5270

    December 14, 2023 at 8:30 am

    Brilliant. Thanks. Fabulous.

  8. @edmuboro4582

    December 14, 2023 at 8:30 am

    Cut the cooking time in half

  9. @jimmiemeeks9795

    December 14, 2023 at 8:30 am

    Would alittle parm own the potatoes be okay also r just keep it simple. Thank u for sharing

  10. @queenbuzybee4074

    December 14, 2023 at 8:30 am

    I‘m making this on the weekend. It looks amazing! I love potatoes and I‘m also a flavor fanatic!

  11. @angelabachert7738

    December 14, 2023 at 8:30 am

    Thank you Ina!!! Omg…you are gifted!! Jeffery must adore you!!

  12. @rachelcain5688

    December 14, 2023 at 8:30 am

    And then put the chicken in the over with the potatoes. And then put the potatoes in without the chicken then add the chicken then scoop the potatoes on a plate and then 45 more minutes in the oven separately and you’re done!

  13. @jdog8403

    December 14, 2023 at 8:30 am

    I like to watch multiple recipies and take interesting things. Mixing the mustard with wine rub im using and layering thr potatoes on the bottom. I like to cook at 400 degrees for 45 mins

  14. @INameIsGood

    December 14, 2023 at 8:30 am

    Why butter marinade? Guess it's an american thing

  15. @CharliesKitchen100

    December 14, 2023 at 8:30 am

    How Beautiful!

  16. @queenmegalo

    December 14, 2023 at 8:30 am

    I wonder if this would work well with chicken breasts.

  17. @emfaffectsme299

    December 14, 2023 at 8:30 am

    love the food but soo ASMR

  18. @Gayalert69

    December 14, 2023 at 8:30 am

    Too much back and forwards with the chicken for this to succeed as a one pot dish

  19. @chewar7537

    December 14, 2023 at 8:30 am

    Ina is the best!!!

  20. @barbarathorndyke8417

    December 14, 2023 at 8:30 am

    This looks delicious but I'm worried the minced garlic will burn

  21. @user-fk7bd3lw1q

    December 14, 2023 at 8:30 am

    💕💖💝❤️🤎🧡💜💙💚

  22. @mikezylstra7514

    December 14, 2023 at 8:30 am

    So you marinate the chicken! No wonder my chicken comes out like goat meat no matter how I cook it..

  23. @libbysworld7649

    December 14, 2023 at 8:30 am

    I will be making this for certain!

  24. @hestergreen2031

    December 14, 2023 at 8:30 am

    I imagine that it tastes good. If Ina does this. However I’m not happy about cooking the potatoes in chicken grease. Nor having the chicken marinated in the chicken grease.

  25. @cindywoolhouse9425

    December 14, 2023 at 8:30 am

    go on birth control and not worry.

  26. @PC-zz9cy

    December 14, 2023 at 8:30 am

    Will this work if I remove the skins?

  27. @nknk-gh7cp

    December 14, 2023 at 8:30 am

    Thank.​ you.​ so.​ much

  28. @sylviarosario6503

    December 14, 2023 at 8:30 am

    The chicken looks raw🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮

  29. @tinalivian4495

    December 14, 2023 at 8:30 am

    What would happen if you just put the potatoes in with the chicken from the beginning?

  30. @kiaragrace2806

    December 14, 2023 at 8:30 am

    Give your life to Jesus 🙂 accept into your heart so that we all can fellowship and be together in heaven. I love yoooouuuu you are real in God ❤️

  31. @donnielindon1015

    December 14, 2023 at 8:30 am

    Awesome job stay safe yall

  32. @SpeedyRacer978

    December 14, 2023 at 8:30 am

    How Devine !

  33. @stateniland

    December 14, 2023 at 8:30 am

    I have a crush on Ina… jealous of Jeffery 🙂

  34. @jamaldubignon1555

    December 14, 2023 at 8:30 am

    When I tell you I want to skin this woman and wear her like Versace.

  35. @carlastead3086

    December 14, 2023 at 8:30 am

    Trying it..would be knowing

  36. @anisako25

    December 14, 2023 at 8:30 am

    What kind of Mustard did you use ? thanks

  37. @donnamead3439

    December 14, 2023 at 8:30 am

    That looks really good. I bet it tastes delicious.

  38. @lisaperea5151

    December 14, 2023 at 8:30 am

    It looks good. She always looks buzzed.

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Food

Bobby Flay Faces Off Against Chopped All-Stars 🔥🔪 Full Episode Recap | S15 E7 | Food Network

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Chef Demetrio Zavala and Chef Seis Kamimura battle for the chance to take on Bobby Flay! With Chopped’s Ted Allen and Marc Murphy judging, the first round puts squid ink in the spotlight. Demetrio serves up a squid ink spiced prawn with tomato compote and squid ink aioli, while Seis counters with squid ink gnocchi with pickled fresno chiles.#BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!

To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.

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Guy Fieri Finds the ULTIMATE Roast Beef Sandwich 🔥 Diners, Drive-Ins and Dives | Food Network

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Guy Fieri visits Tune Inn Restaurant & Bar in Washington, DC, where this classic American bar serves up a hearty West Virginia sandwich packed with comfort-food flavor.
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

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Michael Symon’s Smoky Mac and Cheese 🔥🧀 Symon’s Dinners Cooking Out | Food Network

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Michael Symon’s smoky mac and cheese combines creamy gouda and ham with a crispy panko and pecorino topping.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Smoky Mac and Cheese
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients

Kosher salt and freshly ground black pepper
1 pound dry rigatoni
4 cups heavy cream
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
3 shakes of your favorite hot sauce, optional
8 ounces cream cheese
8 ounces Gouda, shredded
1 pound ham, diced
1 cup panko breadcrumbs
1/2 cup grated pecorino
1/2 cup sliced scallions, optional

Directions

Heat a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, then drain and set aside.

Set up your grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat a deep 12-inch cast-iron skillet over direct heat.

Combine the cream, paprika, cayenne and hot sauce if using in the skillet. Season with salt and pepper. Bring to a simmer and simmer until the cream mixture is reduced by half and thickened, about 5 minutes. Whisk in the cream cheese and Gouda until fully melted. Stir in the ham and cooked pasta and continue to mix until fully combined.

Stir together the panko, pecorino and scallions if using in a medium bowl. Sprinkle the panko mixture evenly over the mac and cheese. Move the skillet to indirect heat, cover the grill and cook until golden brown and bubbly, about 5 minutes.

(Alternatively, you can make the mac and cheese in a 12-inch cast-iron skillet on a stovetop over medium-high heat, then top with the panko mixture and bake in a 400 degrees F oven for 10 minutes.)

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Greatest Victories from Team Stuph’D | The Great Food Truck Race | Food Network

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Watch Stuph’D Beignets & Burgers crush the competition as they cook up hot grilled shrimp beignets, beer cheese bacon burgers and more!
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This is The Great Food Truck Race: Sweet and Savory, where four trucks that specialize in savory dishes and four sweet-themed trucks must prove their cooking expertise, marketing savvy and selling skills in themed challenges to beat their rivals until only one truck will remain and be awarded a life-changing $50,000 grand prize.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

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Ina Garten’s 5-Star Fresh Apple Spice Cake 🍏 Barefoot Contessa | Food Network

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Welcome autumn in with Ina’s apple spice cake, a sweet, indulgent treat featuring chopped pecans, golden raisins and diced green apples.
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Get the recipe ▶ https://foodtv.com/2Z63Ahn
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Fresh Apple Spice Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Active: 15 min
Yield: 9 to 12 servings

Ingredients

1 cup chopped pecans
1/2 cup dark rum, such as Mount Gay
1 cup golden raisins
1 cup granulated sugar
1 cup dark brown sugar, lightly packed
3 extra-large eggs, at room temperature
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons grated orange zest (2 oranges)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch-diced (3 to 4 apples)
Vanilla ice cream, such as Haagen-Dazs
Caramel sauce, such as Fran’s, heated

Directions

Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.

Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.

Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

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