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Slow baked potatoes chicken skillet

August 10, 2014 by Roxana 32 Comments

Tender chicken drumsticks cooked on top of layers of thinly sliced potatoes and onions make this potatoes chicken skillet a mouthwatering, flavorful meal.

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 dinner is 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 wine baked potatoes and chicken I knew I have to find another recipe that my 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! Tender chicken drumsticks cooked on top of layers of thinly sliced potatoes and onions make this potatoes chicken skillet a mouthwatering, flavorful meal.

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 cook makes 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.

Tender chicken drumsticks cooked on top of layers of thinly sliced potatoes and onions make this potatoes chicken skillet a mouthwatering, flavorful meal.

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

  1. Heat the oven to 300F. Grease an 11" cast iron skillet with olive oil. Set aside.
  2. Scrub the potatoes. I love keeping the skin on but if that’s not your thing, you can peel them.
  3. 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.
  4. 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.
  5. Place the chicken drumsticks on top of the potatoes and finish with pieces of roughly chopped bacon.
  6. Pour the chicken stock in the skillet and season with salt and pepper.
  7. Cover the pan with aluminum foil and place in the heated oven. Bake for 2 hours without opening the oven.
  8. After two hours, open the oven and remove the aluminum foil.
  9. Turn he broiler on and cook for few more minutes until the potatoes slices and chicken get a little brown color.
  10. Turn the oven off and serve warm.
7.6.8
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http://atreatsaffair.com/slow-baked-potatoes-and-chicken-skillet-recipe/
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Tender chicken drumsticks cooked on top of layers of thinly sliced potatoes and onions make this potatoes chicken skillet a mouthwatering, flavorful meal.

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Filed Under: Chicken, One pot meals, Recipe Tagged With: bacon, chicken, dairy free, dinner, egg free, garlic, gluten free, one pot meal, onion, potatoes

About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  1. Cathy Perez says

    August 8, 2014 at 10:35 pm

    Looks yummy! My kind of food!
    Reply
  2. Elise says

    August 9, 2014 at 12:26 pm

    This looks delicious!! I can't wait to try it. Could this be done in a slow cooker?
    Reply
    • Roxana says

      August 9, 2014 at 1:56 pm

      Hi Elise, Since it requires slow cooking I guess it can be made in the slow cooker, but don't really know how long you have to cook it for. If you give it a try, please come back and let us know how it turns out. Roxana
      Reply
      • Billi says

        August 13, 2014 at 8:54 pm

        It is really hot here in south Florida but this sounds so wonderful! I am gong to try it in the crock pot, my oval one is hotter, so I will try it for about 5 hours. Will let you know!! Can't wait to try it!! I think I will brown the chicken a bit before putting it in the crock pot.
        Reply
  3. Bonnie H. says

    August 10, 2014 at 7:52 am

    Thanks for posting this recipe. Looks and sounds so good I can hardly wait to try it! Our temps are supposed to hit 100° tomorrow so it might have to wait a while but soon, real soon.
    Reply
  4. Julia @Vikalinka says

    August 10, 2014 at 8:10 am

    Absolutely love the simplicity and the yum factor of this dish! Chicken and roast potatoes just scream comfort food to me. :-) Pinned.
    Reply
  5. Sharon @ What The Fork Food Blog says

    August 10, 2014 at 2:38 pm

    Yum! My family loves drumsticks and I love slow cooking them! We'll definitely have to try this out! Is there a chocolate party this month?
    Reply
  6. Emily @ Life on Food says

    August 11, 2014 at 1:24 pm

    This dish looks so amazing!!! Love potatoes and chicken. And what can I say about those bacon pieces. I am drooling over here.
    Reply
  7. Jessica @ A Kitchen Addiction says

    August 11, 2014 at 4:54 pm

    This sounds so good! Love chicken and potatoes!
    Reply
  8. Tammy says

    August 11, 2014 at 6:58 pm

    I wonder if this could be done in a glass 13 x 9 baking dish?
    Reply
    • Roxana says

      August 12, 2014 at 2:29 pm

      Hi Tammy, A 13X9 dish could be a little too large. Maybe a 2 quart casserole...
      Reply
    • mary says

      December 4, 2014 at 3:18 pm

      yes, you absolutely can cook this in a regular baking pan.
      Reply
  9. Lauren S. says

    August 13, 2014 at 11:34 am

    This looks amazing! May try it for a Foodie Friday on my blog! Found this through Whimsy Wednesday. Hope you will check out my blog as well!
    Reply
  10. Kim says

    August 21, 2014 at 10:49 pm

    Roxana, This dish looks so authentic and beautiful, I'm ready to dig in. I love your blog and food recipes.
    Reply
  11. Bonnie @ The Pin Junkie says

    August 22, 2014 at 12:14 am

    Thanks for sharing this delicious recipe at The Pin Junkie! It was featured at this week's party at http://www.thepinjunkie.com/2014/08/pin-junkie-pin-party-81.html
    Reply
  12. Nicola - Pink Recipe Box says

    August 22, 2014 at 3:09 am

    This sounds absolutely delicious - love the crispy edges of the potatoes!
    Reply
  13. alexia says

    August 22, 2014 at 11:42 pm

    is the dish suppose to be dry or still have some chicken broth hanging in there?
    Reply
    • Roxana says

      August 23, 2014 at 6:23 pm

      Hi Alexia, Both the chicken and the potatoes are incredible moist. If you fear they dry out, you can remove the pan from the oven after 2 hours skipping the browning part under the broiler.
      Reply
  14. Alex | Thrifty Below says

    August 25, 2014 at 4:59 pm

    Yummy! I always forget to use my cast iron skillet, but this would be perfect! Thanks for sharing!
    Reply
  15. Trisha says

    November 11, 2014 at 1:39 pm

    I am excited to try this next week! Thighs and drumsticks were on sale this week so I picked some up! One thing in your instructions, steps 4, 5 and 6 seems to repeat each other. Is that correct?
    Reply
    • Roxana says

      November 11, 2014 at 4:49 pm

      Hi Trisha, I apologize about that. I just edited the recipe.
      Reply
  16. Trisha says

    November 17, 2014 at 9:24 am

    I just wanted to leave some feedback, as I made this last night for dinner! I unfortunately do not have an iron skillet, so I made this in a 9x13 glass Pyrex dish. Everything fit well and I did not feel like it was too big or too little. However, I did have a lot of leftover liquid so I am not sure if that had to do with a different pan or not. Next time I make this I will probably only use a cup or so of chicken broth. I loved how tender the chicken was. YUM!
    Reply
  17. Paulina says

    February 14, 2015 at 9:36 pm

    Made this for Valentine's dinner. Delicious! Both potatoes and chicken are very flavorful. I only put 1 cup of chicken broth in but there was A LOT of liquid left at the end of cooking. Makes me wonder maybe this dish doesn't even need any liquid. My family all loved it, including 3 boys, so I will definitely make it again, but I will have to experiment with the amount of chicken broth next time I make it. Thank you for a delicious recipe!
    Reply
  18. Karina says

    August 20, 2015 at 11:52 am

    Do you season the chicken? Looks yummy!
    Reply
    • Roxana says

      August 20, 2015 at 1:15 pm

      Hi Karina, just a pinch of salt and let the chicken take more flavor while in the oven from the herbs, bacon, garlic, onion.
      Reply
  19. Sarah says

    November 7, 2015 at 9:02 am

    I'm making this tonight and just realized I don't have a chicken stock I have some chicken extra can I boil it and use the water from that? Also I don't eat bacon, can I use some turkey meat?
    Reply
    • Roxana says

      November 7, 2015 at 6:33 pm

      Hi Sarah, I hope I'm not too late getting back to you. If you do not have chicken stock, you can use broth (either chicken or vegetables) or like you mentioned, make your own by boiling some chicken with whole veggies and using the water. As for the bacon, just leave it out. Roxana
      Reply
  20. Peachy says

    February 6, 2016 at 1:55 am

    I made this for dinner tonight. Glad I read the review first. I prepared exactly as directed EXCEPT I only added 3/4 cup of stock ... it was still swimming in liquid when the 2 hours were up. I used my turkey baster and removed almost 1-1/2 cup of liquid from the skillet before I put it under the broiler. The flavors were very good. The potatoes were a bit mushy because of sitting in all that liquid while they cooked. I will definitely make this again, but I will not be adding any of the stock. The potatoes, onions and chicken all release liquid while they cook and I'm thinking that will be all that it needs.
    Reply
  21. Anne says

    May 26, 2016 at 5:46 pm

    I have made this twice now, and it is just so awesome! I used chicken thighs along with drum sticks the second time, and it was just as good if not better. Thanks for the recipe!
    Reply
  22. Laura says

    August 5, 2016 at 9:44 pm

    I made this for dinner and it was superb! Hubby wanted to make sure I pinned it so it would be at the ready. I too had a lot of liquid but siphoned it off with a turkey baster and thickened the liquid a bit, adding more chopped fresh herbs to make a very tasty sauce/gravy to drizzle over the potatoes (even tho they were very moist already--just added a little special touch). Thanks so much for this easy, tasty recipe. Definitely a real keeper! 😊
    Reply

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Hi there! I'm Roxana. I have a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust. I make midweek meals exciting by sharing approachable recipes, both sweet and savory, that taste completely sinful. Read More →

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