The dish showcases golden-brown chicken atop crispy potato stacks, garnished with fresh herbs and served with a vibrant green salad.

Baked Chicken and Herbed Potato Stacks

This dish features tender chicken paired with crispy herbed potato stacks, creating a delightful starter perfect for early autumn gatherings.

Starter
Prep 20m · Cook 40m · Total 1h
10 ingredients

As September rolls in, the fresh produce of the season shines. This recipe combines the heartiness of chicken with the earthy flavors of potatoes and seasonal herbs, embodying the transition from summer to fall. The baking technique enhances the flavors while allowing for a hands-off approach in the kitchen. The colors of golden potatoes and succulent chicken evoke the richness of the season, connecting us to the natural cycles of harvest. Inspired by Cook’s Lawyers Fire Back at Trump’s Claim of Vast Powers to Oust Fed Officials and House Oversight Panel Releases Some Epstein Files as Pressure Mounts.

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. In a bowl, combine olive oil, minced garlic, paprika, salt, and black pepper. Add chicken thighs and coat well.
  3. In a separate bowl, layer the sliced potatoes, rosemary, thyme, and melted butter. Mix until potatoes are evenly coated.
  4. Grease a baking dish and create stacks of potato slices, alternating layers. Place the marinated chicken thighs on top of the potato stacks.
  5. Bake in the preheated oven for 30-35 minutes or until the chicken is cooked through and potatoes are golden brown.
  6. Remove from oven and let rest for 5 minutes before serving.