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4.9 from 24 votes

Chicken and Scalloped Potatoes

This recipe for chicken and scalloped potatoes is incredibly tasty and comforting. It is made in one dish with only three main ingredients.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 2 servings
Calories: 631 kcal
Course: Main Course
Cuisine: German , American

Ingredients

  • 1 lb potatoes 450 g, Notes 1, 2
  • ½ cup heavy cream 125 ml
  • 1 large garlic clove
  • ½ teaspoon dried thyme Note 2
  • ½ teaspoon dried rosemary
  • ½ teaspoon fine sea salt
  • 2 chicken quarters Note 3
  • sweet paprika powder
  • freshly ground black pepper

Instructions

    Cup of Yum
  1. Preheat the oven to 430°F/ 220°C. Lightly butter the baking dish.
  2. Scalloped potatoes: Peel the potatoes and slice them thinly, about 0.07 – 0.11 inches/ 2-3 mm thick. Using a mandolin slicer makes things easier and faster. Spread the potato slices in the prepared casserole dish.1 lb potatoes 450 g
  3. Mix the heavy cream, grated garlic, and herbs. Add fine sea salt and black pepper. Pour the mixture over the potatoes and shake the casserole dish slightly to ensure that the cream is evenly distributed in the dish.½ cup heavy cream/ 125 ml + 1 large garlic clove + ½ teaspoon dried thyme + ½ teaspoon dried rosemary + ½ teaspoon fine sea salt + freshly ground black pepper
  4. Prepare chicken: Remove the fat and wobbling skin from the underside of the chicken thigh. Only leave the skin surrounding the drumstick and the skin on the upper side of the chicken thigh. Pat the chicken quarters dry with kitchen paper. Rub well with salt, pepper, and sweet paprika. Place the chicken legs on top of the potatoes.2 chicken quarters + sweet paprika powder + more salt and pepper
  5. Bake for 1 hour or until the chicken is cooked through and the potatoes are soft. To check if the chicken is cooked through, pierce it in the thickest part of the thigh, the juices should run clear.

Notes

  • The recipe can be easily doubled; just use a larger baking dish that will hold more chicken quarters.
  • Preferably starchy potatoes, like Russet or King Edward.
  • Fresh herbs, if available, about 2-3 sprigs of thyme and 1 sprig of rosemary. Chop the leaves finely and discard the stems.
  • Chicken: You can use 4 chicken thighs instead of the chicken quarters. 

Nutrition Information

Serving 1/2 Calories 631kcal (32%) Carbohydrates 57g (19%) Protein 29g (58%) Fat 33g (51%) Saturated Fat 17g (85%) Polyunsaturated Fat 14g Trans Fat 1g Cholesterol 147mg (49%) Sodium 632mg (26%) Fiber 6g (24%) Sugar 5g (10%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 631

% Daily Value*

Serving 1/2
Calories 631kcal 32%
Carbohydrates 57g 19%
Protein 29g 58%
Fat 33g 51%
Saturated Fat 17g 85%
Polyunsaturated Fat 14g 82%
Trans Fat 1g 50%
Cholesterol 147mg 49%
Sodium 632mg 26%
Fiber 6g 24%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.