Rotisserie Flavoured Chicken and Potato Bake & a Giveaway!

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp paprika

1 1/2 tsp dried thyme leaves

1/2 tsp salt

1/4 tsp black pepper

4 chicken thigh fillets (, skin on and bone in (about 1.5lb/750g)

1 tbsp olive oil

1 large onion (, halved then sliced)

2 garlic cloves (, crushed)

1 ½ lb / 750g potatoes (Note 1), peeled and sliced into 1/8" / 0.3cm slices)

1 cup milk

1 tsp salt

Black pepper

1/2 cup parmesan (, grated)

Directions

Preheat oven to 350F/180C.

Combine the Rub ingredients in a small bowl. Rub onto the chicken, using most on the skin side.

Heat olive oil over medium heat in a large fry pan. (Note 2) Place chicken in the pan, skin side down. Cook for 10 minutes - this renders the fat. Then turn and cook the other side for 2 minutes. Remove chicken onto a plate.

Pour out and discard all the fat but do not wipe the pan. Return the pan to the stove and turn up the heat to medium high.

Add the onion and garlic together and sauté for 2 minutes.

Add half the milk and bring to simmer. Use a wooden spoon to scrape the bottom of the pan to mix the brown bits into the milk.

Place half the potatoes in the pan. Scatter over 1/2 tsp salt, black pepper and half the parmesan.

Repeat with remaining potato, salt and parmesan, then pour over the remaining milk.

Use a egg flip to press the potatoes into the milk while it simmers for 10 minutes and some of the milk has evaporated.

Place chicken on the potato, then place in the oven and bake for 40 to 50 minutes, until the chicken is cooked and the potatoes are golden brown on top.

Allow to rest for 5 minutes before serving.

Nutrition

• Serving Size: 492 g
• Calories: 593 kcal
• Total Fat: 20.6 g
• Saturated Fat: 6.2 g
• Cholesterol: 177 mg
• Sodium: 1727 mg
• Total Carbohydrate: 37.9 g
• Dietary Fiber: 5.8 g
• Total Sugars: 6.8 g
• Protein: 62.5 g