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.
Serves 6
Ingredients
- 6 chicken chops - usually 1kg
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 750g potatoes, sliced thinly
- 1 onion, sliced thinly
- 3 garlic cloves, finely chopped
- 1 tsp dried thyme
- 1C milk
- 1/2C chicken stock
- 75g parmesan, grated
Method
- Preheat oven to 180 degrees celsius.
- 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.
- Cook in oven for 40 mins or until golden.
