Tender chicken drumsticks cooked on top of layers of thin sliced potatoes and onions make this potatoes and chicken skillet an mouthwatering, flavorful meal.
One of my family’s favorite dinner is pairing chicken with potatoes. May it be simply roasting them, throwing them on the hot grill of turning into a comforting meal, it is always a winner! Although I love this red wine baked potatoes and chicken I knew I have to find another recipe that my daughter can enjoy as well.
I’ve made this potatoes and chicken skillet a couple of times this summer and I finally can say – it makes my heart sing! Thinly sliced potatoes, onion, garlic, fresh thyme and oregano neatly arranged in a cast iron skillet and topped with chicken drumsticks and roughly chopped bacon and baked in a hot oven until the potatoes melt in your mouth and the meat falls off the bones.
After making the slow baked red wine chicken and potatoes and falling in love with the flavors developed by slow baking the dish, I knew I want to use the same technique. I know most of the times easy quick meals are in order, but there are times when waiting a couple of hours for the dinner to cook makes the wait all worth it.
Reading the recipe you might think it’s pretty complicated, but is quite simple, and even the most novice of cooks should be able to prepare it. Just follow the recipe and you’ll have the most amazing potatoes and chicken skillet.
Start by giving your potatoes a good scrub. I love keeping the skin on but if that’s not your thing, you can peel them.
In a bowl mix the potatoes with the onion, garlic and herbs and arrange them in layers in a greased cast iron skillet.
My family loves chicken drumsticks and that’s what I used in this recipe, but you can use thighs and even chicken breasts if that’s what you prefer. My advice is to keep the skin on the chicken while it cooks. Oh, the flavor it brings to the dish!!!
Finish the skillet with some roughly chopped bacon and place it in the hot oven for 2 hours. Take a nap, catch up with your favorite TV series or do whatever you want during this time. No peaking in the oven. Just be patient!
After two hours, remove the lid and keep under the broiler for a couple of minutes, just until the potatoes slices and chicken get a little brown color.
Does that sound like a hard recipe?
Tender chicken drumsticks cooked on top of layers of thin sliced potatoes and onions make this potatoes and chicken skillet an mouthwatering, flavorful meal
- 2 tablespoons olive oil
- 2 lb potatoes, thinly sliced
- 2 large onions, thinly sliced
- 2-3 garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 4-6 chicken drumsticks
- 2 thick cut bacon slices, uncooked
- 1 1/2 cup chicken stock
- salt and pepper
- Heat the oven to 300F. Grease an 11" cast iron skillet with olive oil. Set aside.
- Scrub the potatoes. I love keeping the skin on but if that’s not your thing, you can peel them.
- Using a mandoline , a food processor or a very sharp knife , thinly slice the potatoes and onions. Mince the garlic and finely chop the thyme and rosemary.
- In a large bowl combine the sliced potatoes, onions, minced garlic, fresh herbs. Season with salt and pepper and arrange layers of the potatoes in the prepared skillet.
- Place the chicken drumsticks on top of the potatoes and finish with pieces of roughly chopped bacon.
- Pour the chicken stock in the skillet and season with salt and pepper.
- Cover the pan with aluminum foil and place in the heated oven. Bake for 2 hours without opening the oven.
- After two hours, open the oven and remove the aluminum foil.
- Turn he broiler on and cook for few more minutes until the potatoes slices and chicken get a little brown color.
- Turn the oven off and serve warm.
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