Chicken and Potatoes Recipe
A one pot chicken dinner recipe featuring bone-in chicken thighs, scalloped red potatoes, and a creamy cheese sauce.
Servings: 4 Servings
Calories: 991kcal
Ingredients
- 2 pounds red potatoes rinsed and dried
- 3 tablespoons avocado or canola oil separated
- 2 - 2 ½ pounds bone-in, skin-on chicken thighs
- 3 teaspoons Kosher salt, separated
- 2 teaspoons black pepper, separted
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 large yellow onion, quartered and sliced into ¼” pieces
- 2 cloves garlic minced
- 2 ½ cups heavy whipping cream
- 1 ½ cups freshly grated Fontina cheese
- ¼ cup minced flat-leaf Italian parsley
Instructions
- Preheat the oven to 375°.
- Cut the potatoes into thin slices, just under a ¼" thick. Set aside until ready to use.
- In a large, oven-proof skillet or Dutch oven (such as a cast iron skillet), heat 2 tablespoons of oil over medium-high heat. Pat chicken thighs dry with a paper towel. Drizzle with 1 tablespoon of canola oil, sprinkle with 2 teaspoons Kosher salt, 1 teaspoon black pepper, garlic powder, and onion powder. Rub all over to adhere.
- Place chicken in the skillet, skin-side down, taking care not to overcrowd the pan and searing batches if necessary. Cook for 3-4 minutes until golden brown without jostling or moving. Turn chicken over and cook for an additional 2-3 minutes on the other side. Transfer chicken to a large plate and set aside until ready to use.
- Reduce the heat to medium, add the onion. Sauté for 5 minutes, or until softened. Add the garlic and sauté 1 minute more. Add the cream and using a wooden spoon, scrape up any browned bits on the bottom of the pan. Stir in 1 teaspoon Kosher salt and 1 teaspoon black pepper. Add the potatoes, stir, and allow the mixture to come to a simmer.
- Reduce the heat to maintain a gentle simmer, stirring often for 15 minutes or until the potatoes are tender enough to pierce with a fork.
- Stir in the Fontina cheese and fresh parsley. Nestle the chicken into the potato mixture skin-side up. Bake for 25 minutes, or until the chicken is properly cooked through. Serve and enjoy.
Nutrition
Calories: 991kcal | Carbohydrates: 48g | Protein: 20g | Fat: 81g | Saturated Fat: 44g | Cholesterol: 261mg | Sodium: 1084mg | Potassium: 1294mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2995IU | Vitamin C: 29.9mg | Calcium: 426mg | Iron: 2.6mg