Tender chicken drumsticks cooked on top of layers of thinly sliced potatoes and onions make this potatoes chicken skillet a mouthwatering, flavorful meal.
One of my family’s favorite dinneris 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 winebaked potatoes and chicken I knew I have to find another recipe thatmy daughter can enjoy as well.
I’ve made this potatoes 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.
I honestly don’t know if this dish can get any better!
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 cookmakes 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 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.
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 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?
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Slow baked potatoes and chicken skillet recipe
Yields 6-8 servings
Tender chicken drumsticks cooked on top of layers of thin sliced potatoes and onions make this potatoes and chicken skillet an mouthwatering, flavorful meal
10 minPrep Time
2 hr, 15 Cook Time
2 hr, 30 Total Time
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Ingredients
- 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 cup chicken stock
- salt and pepper
Instructions
- 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.
7.6.8
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FAQs
The olive oil helps the seasonings adhere to the surface of the potato. To save time, restaurants often apply the oil with a spray bottle. Thanks to their naturally high starch content, which creates a plush texture under heat, Russet potatoes make a good fit for baking.
Is it better to bake a potato at 350 or 400? ›
We recommend baking potatoes at 400 degrees F for about an hour. Smaller spuds might take a little less time, while larger baking potatoes over 1 pound might take a little more.
Do you boil potatoes before baking? ›
Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.
Why are my baked potatoes not getting soft? ›
Acidic ingredients can slow down the softening process of potatoes. Overcooking: It's also possible that the potatoes were overcooked, which can lead to a somewhat grainy or mealy texture. Potatoes tend to break down and become mushy if they're cooked for an extended period beyond their ideal doneness.
Do restaurants soak potatoes before baking? ›
Some chefs will soak their potatoes in salt water for an hour or so before baking them. Guy Fieri soaks his for an impressive six hours. Fieri sometimes goes a step further by rolling and encrusting his wet, brined potatoes in even more salt and seasonings.
Why do restaurants put salt on the outside of baked potatoes? ›
Q: Why is it common to salt the exterior of a baked potato? A: Chefs started doing this years ago to allow the salt to absorb or draw out the moisture of the potato while baking, which results in a dry, fluffy potato.
Can you overcook a baked potato in the oven? ›
Baking at 450 degrees F is way too high and the potato will have a wrinkled skin. Baking for an hour and a half is too long, the potato will be overcooked. Of course it can take that long if potatoes are stacked on top of each other.
Can I bake a potato in the oven at 250 degrees? ›
A potato is fully cooked at 210 degrees F and that takes about an hour at 400 degrees. At 250 degrees you might have to bake the potato twice as long just to get the water to heat up and escape.
Why do you Soak potatoes in water before cooking? ›
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
Why are my potatoes not getting crispy in the oven? ›
An overcrowded pan will turn a sauna into a steam bath; Your potatoes will cook, but they'll be soft, moist, and bland like steamed potatoes. Even if you're tempted to save dishes by throwing a mound of potatoes onto one baking sheet, parsing them out over two will give them the space they need to crisp up.
NEVER BAKE POTATOES IN FOIL.
Foil wraps will not decrease baking time, but will result in a soggy potato interior with wet skin. Wrapping a baked potato in foil after it has been baked will allow you to hold up to 45 minutes, but the best method for holding a baked potato is in a bread warming drawer.
Is it OK to eat baked potatoes that were left out overnight? ›
Is it ok to leave boiled or baked potatoes out overnight for potato salad? A: NO! This is the wrong way to do it and is not food safe.
Can you eat potatoes left out overnight? ›
To summarize, it is not recommended to eat potatoes that have been left out overnight. Proper cooling and refrigeration are essential to prevent bacterial growth and ensure food safety.
Why is my baked potato taking forever? ›
You cook them in a too-hot oven
Perfect baked potatoes need slow cooking at a low temperature. Cook at 300F for 90 minutes, but if you don't have time, cook at 450F for 45 minutes.
Why do baked potatoes taste better in restaurants than at home? ›
People are often accustomed to placing their taters on a baking sheet with parchment paper or wrapping their spuds in foil. But one of the reasons why restaurant baked potatoes taste so good is because kitchens know that using wire racks or oven grates allows all sides of the spuds to be exposed to hot air.
What kind of potatoes do restaurants use? ›
Russet potatoes: Russet potatoes, also known as Idaho potatoes, are a favorite among chefs for their high starch content and fluffy texture. They are ideal for baking, mashing, and frying, making them perfect for dishes like baked potatoes, mashed potatoes, and french fries.
How do restaurants keep baked potatoes fresh? ›
Technology may have changed since the nineteenth century, but the basic practice hasn't. According to Restaurant Ninjas, restaurants that serve baked potatoes bake their potatoes in advance and keep them in warming equipment. Moreover, there is a constant cycle of new potatoes going out to ensure the food is fresh.
Why do restaurants bake potatoes in foil? ›
Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.
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