Easy One Pan Roast Chicken with Layered Potatoes

Easy One Pan Roast Chicken with Layered Potatoes - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Quick and Easy Roast Chicken with Buttery Layered Potatoes

You’re in for a treat with this spectacular one pan roast chicken and potato dish! The Pommes Anna is a classic French recipe dating back to the Napoleon era and named after an actress. It’s usually made with just butter and seasoning, but I like to give it a French Italian twist by adding some thyme and grated Parmesan cheese. And let’s not forget the star of the show – a perfectly roasted chicken that pairs beautifully with this dish! The chicken juices drip into the potatoes making them super amazing! The chicken also absorbs the onion flavour. What a treat! Plus it’s quick and easy to make as the chicken is broken down for a quicker cooking time.

The Pommes Anna is like an upside-down potato cake or tart, so be sure to take extra care when arranging the first layer as it will be the top. The end result is a crispy, buttery, and downright delicious side dish that’s sure to impress. Give my Pommes Anna and roast chicken recipe a try any night of the week!

Ingredients

1 whole chicken (broken down)
5-6 medium russet (waxy) potatoes (washed skin on)
¾ cup - 80g grated Parmesan cheese
6 tbsp - 85g butter
6 sprigs of thyme
Salt and Pepper

Steps

Step 1
Preheat oven 375°F – 180°C
Step 2
Break down your chicken into seven pieces. Two drumsticks, two thighs, two wings and keep the two breasts on the bone as one piece. Season with salt and pepper.
Step 3
In a medium small oven proof nonstick pan on medium heat, melt 2 tbsp of the butter until it starts to foam, place the chicken breast skin side down and start to brown it, add remaining pieces of chicken and brown each side. Once browned set aside. Chicken will still be raw inside. Browning is all you need at this stage.
Step 4
Slice the potatoes fairly thin. (do not put in water or rinse) You can use a knife, but best cut with a mandolin or a food processor with slicer attachment. Cut thin but not too thin. Do the same with your peeled onion.
Step 5
In the same nonstick pan on medium heat, melt the remaining butter (4 tbsp) until it just starts to foam. Remove from heat.
Step 6
Place a few sprigs of thyme in the melted butter (bottom of the pan), then layer the potato slices overlapping in a concentric circle. Start with one nice round slice in the centre. Then an inner circle, then the outer circle depending on size. The bottom will be the top, so even spacing and arrangement is key for a great presentation. Add salt and pepper then a fine grate of Parmesan cheese.
Step 7
Repeat this step two, three more times depending on thickness of your pan. On the last layer, place your sliced onion slices covering the whole top.
Step 8
Step 9
Place pan over high heat and cook until the potatoes start to brown approx. 5 minutes.
Step 10
Place your chicken pieces on top and try to cover all the onions so they don’t burn.
Step 11
Transfer to oven and bake at 375°F – 180°C for 50 minutes.
Step 12
Run a spatula around the edges of the pan to loosen any stuck potato. Place a serving plate on top and carefully flip in one go.
Step 13
Leave to rest 10 minutes, slice into wedges and serve with the roasted chicken.

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