Chicken and Scalloped Potatoes

4.88 from 8 votes

This recipe for chicken and scalloped potatoes is incredibly tasty and comforting. It is made in one dish with only three main ingredients.

Prep Time15

Cook Time1

Total Time1 15

Course: Poultry

Cuisine: American, German

Servings: servings

Calories: 631kcal

Author: Adina

Preheat the oven to 430°F/ 220°C. Lightly butter the baking dish.
Scalloped potatoes: Peel the potatoes and slice them thinly, about 0.07 – 0.11 inches/ 2-3 mm thick. Using a mandolin slicer makes things easier and faster. Spread the potato slices in the prepared casserole dish.
1 lb potatoes 450 g
Mix the heavy cream, grated garlic, and herbs. Add 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.
½ cup heavy cream/ 125 ml + 1 large garlic clove + ½ teaspoon dried thyme + ½ teaspoon dried rosemary + ½ teaspoon fine sea salt + freshly ground black pepper
Prepare chicken: Remove the fat and wobbling skin from 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.
2 chicken quarters + sweet paprika powder + more salt and pepper
Bake 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.

The recipe can be easily doubled; just use a larger baking dish that will hold more chicken quarters.
Preferably starchy potatoes, like Russet or King Edward.
Fresh herbs, if available, about 2-3 sprigs of thyme and 1 sprig of rosemary. Chop the leaves finely and discard the stems.
Chicken: You can use 4 chicken thighs instead of the chicken quarters.