One Pan Chicken and Potatoes

Last Updated on 24/03/2020

Incredibly creamy one pan chicken and potato gratin using only three main ingredients: chicken quarters, potatoes and cream.

CREAMY CHICKEN AND POTATOES

This one pan chicken and potatoes is one of the most comforting and delicious chicken meals you can imagine!!! No kidding! Not really diet food, but you will love this chicken potato bake so much, you will keep making it.

Not to mention that you will only need three ingredients to make the chicken and potato bake and that the recipe is also super easy to make.

One meal in one casserole dish: a soft, creamy and delicious potato gratin and the crispy and tender roasted chicken quarters on top of it.

INGREDIENTS FOR ONE PAN CHICKEN AND POTATOES

As mentioned above, there are only three main ingredients you will need for this easy potato gratin with chicken quarters.

Potatoes for potato gratin:

Starchy potatoes are the best choice for potato gratin or potato dauphinoise . They will breakdown in that cream sauce and become soft and creamy, the perfect “bed” for the crispy and delicious chicken quarters roasted on top.

The only “thing” about this chicken and potato gratin is the slicing of the potatoes. The slices have to be really thin in order to make sure that the potatoes will be perfectly cooked in the one hour baking time.

You can slice the potatoes for the potato gratin with a sharp knife, but this will take its time and you have to make sure that all the slices are equally thick.

The best way to ensure that the potato slices are regularly sliced is to use a mandolin/slicer. This way you will have all your potatoes ready in no time.

Chicken:

I used chicken quarters to make the one pan chicken and potatoes. Chicken quarters are the most common cut of chicken in Germany, together with the boneless skinless chicken breasts.

Buying only drumsticks requires a bit of know-how, meaning you have to know which supermarket or butchers sells them and go there. Just hoping to find some in the village supermarket is not the right strategy when you really want to cook a dish using only drumsticks.

Same with chicken wings, they are even more difficult to find. Not to mention only thighs, they are almost never to be had and if you want to go for boneless chicken thighs, then choose another country, I have never seen any boneless chicken thighs around here…

So, most of the times I buy whole chicken quarters and divide them at the joint myself. I use either the thighs or the drumsticks and freeze the rest for the next recipe. And using chicken quarters and cutting them myself as required is also less expensive than buying the chicken legs already separated.

But I am particularly happy when I cook chicken quarters without having to separate them first. I do that a lot actually, especially when roasting chicken.

How to prepare chicken quarters for roasting:

The chicken quarters have more skin and fat than the already trimmed chicken drumsticks and thighs.

As the chicken quarters are roasted on top of the potato gratin, all of the rendered fat will remain in the dish and will help cook the dauphinoise potatoes, making them even more delicious than regular potatoes au gratin already are.

But, of course, we don’t want to overdo it with the fat, otherwise the dish will become too heavy. So, make sure you remove all the extra fat and skin wobbling on the underside of the chicken thigh. Only leave the skin surrounding the drumstick and the skin on the upper side of the chicken thigh.

Cream:

The last main ingredient is the cream, you will need about 125 ml/ ½ cup heavy cream.

Otherwise, you will need 1 garlic clove, some sweet paprika powder, some fresh or dried thyme and rosemary, salt and pepper.

HOW TO MAKE ONE PAN CHICKEN AND POTATOES

This recipe for this one pan chicken and potatoes serves two, three at the most. The recipe can be easily doubled, but you will have to use a larger casserole dish that will fit four chicken quarters.

• Peel the potatoes and slice them thinly, about 2-3 mm/ 0.07 – 0.11 inches thick. The best and fastest way of slicing potatoes for potato gratin is to use a mandolin/slicer.
• Spread the potato slices into a lightly buttered casserole dish of about 20×25 cm/ 8×10 inches.
• Mix together the heavy cream, grated garlic and herbs. Add ½ teaspoon fine sea salt and black pepper. Pour the mixture over the potatoes and shake the casserole dish slightly to ensure that the cream is evenly distributed in the dish.

•  Remove the fat and skin wobbling on the underside of the chicken thigh. Only leave the skin surrounding the drumstick and the skin on the upper side of the chicken thigh. Pat the chicken quarters dry with kitchen paper. Rub well with salt, pepper and sweet paprika. Place the chicken legs on top of the potatoes.

• Bake the chicken potato gratin in the preheated oven for 1 hour or until the chicken is cooked through and the potatoes are soft.
• To check if the chicken is cooked through, pierce it in the thickest part of the thigh, the juices should run clear.

WHAT TO SERVE WITH THE CHICKEN AND POTATOES

GREEN SALAD WITH YOGURT DRESSING

GREEN BEANS WITH GARLIC SAUCE

SAUTEED ASPARAGUS WITH GARLIC

WHOLE ROASTED CARROTS WITH OLIVE OIL

SAUTEED ZUCCHINI AND ONIONS

One Pan Chicken and Potatoes

Yield: 2

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Incredibly creamy one pan chicken and potato gratin using only three main ingredients: chicken quarters, potatoes and cream.

Print

Ingredients

• 500 g/ 1.1 lbs potatoes (Note 1)
• 125 ml/ 4.2 fl.oz/ ½ cup heavy cream
• 1 large garlic clove
• ½ teaspoon dried thyme (Note 2)
• ½ teaspoon dried rosemary
• ½ teaspoon fine sea salt
• 2 chicken quarters
• sweet paprika powder
• freshly ground black pepper

Instructions

Preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit. Lightly butter a casserole dish of about 20x25 cm/ 8x10 inches.

Potato gratin

Peel the potatoes and slice them thinly, about 2-3 mm/ 0.07 – 0.11 inches thick. Using a mandolin/slicer makes things easier and faster. Spread the potato slices in the prepared casserole dish.

Mix together the heavy cream, grated garlic and herbs. Add ½ teaspoon fine sea salt and black pepper. Pour the mixture over the potatoes and shake the casserole dish slightly to ensure that the cream is evenly distributed in the dish.

Chicken

Remove the fat and skin wobbling on the underside of the chicken thigh. Only leave the skin surrounding the drumstick and the skin on the upper side of the chicken thigh. Pat the chicken quarters dry with kitchen paper. Rub well with salt, pepper and sweet paprika. Place the chicken legs on top of the potatoes.

Bake the potato gratin for 1 hour or until the chicken is cooked through and the potatoes are soft. To check if the chicken is cooked through, pierce it in the thickest part of the thigh, the juices should run clear.

Serve as suggested above.

Notes

Note 1: Preferably starchy potatoes, like Russet in the US, King Edward – UK or Augusta (mehligkochende Kartoffeln) – Germany.

Note 2: Use fresh herbs, if available, about 2-3 sprigs thyme and 1 sprig rosemary. Chop the leaves finely and discard the stems.

Nutrition Information:

Yield: 2 Serving Size: 1/2
Amount Per Serving: Calories: 631Total Fat: 33gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 147mgSodium: 632mgCarbohydrates: 57gFiber: 6gSugar: 5gProtein: 29g

Nutrition information isn’t always accurate.