It doesn't get more delicious than thinly sliced, crispy potatoes coated in the juices from chicken baking on top! This is a mid week dinner that you'll crave after your first cook, coming together simply and having the whole family satisfied. A mandolin comes in handy here and ensures that the potatoes are evenly cooked through. Serve alongside whatever's in season - we opted for roasted dutch carrots with a maple and balsamic dressing with toasted almonds, but a zesty green salad would do the trick too.
Combine paprika, oregano, salt and plenty of freshly cracker pepper. Rub over chicken and brush off excess to avoid it burning.
Heat olive oil in pan on medium/high heat and sear chicken, skin side down. Cook until golden, usually around 8 mins. Turn and continue cooking for another 2 mins.
Remove from pan and turn down to medium/low. Wipe pan clean and when hot, add in a splash of olive oil, onion and garlic and sauté for 5 mins or until translucent.
Add in thyme, milk and stock and cook down for a couple of mins. Remove from heat and set aside.
In a tray, spread over a single layer of potatoes, followed by the onion in the stock/milk liquid.
Sprinkle with parmesan, season with salt and pepper and then start your next layer in the same order.
Pour over the milk/stock, place foil over the top and cook in the preheated oven for 20 mins.
Remove foil from potatoes and place chicken pieces on top of potatoes with any juices from the chicken.
