Place it in the refrigerator to marinate for at least 4 hours but not more than 12 hours.
Drain the excess marinade and place the chicken in the skillet with its skin side up.
Season and sprinkle with thyme, paprika, a teaspoon of salt, and a half teaspoon of pepper.
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Place the skillet in a preheated oven at 350F and let the chicken roast for 30 minutes.
Place the chicken on top of the potatoes and roast it for an additional 30 minutes.
Serve with the skillet while hot.
Ina Gartens Skillet-Roasted Chicken & Potatoes
