Serves 4 

Ingredients

Rub

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp paprika

1 tsp dried thyme leaves

1/2 tsp salt

1/2 tsp black pepper

Chicken

4 chicken thighs

1 tbsp olive oil

Potato

1 large onion, halved then sliced

2 garlic cloves, crushed

1.5lb potatoes, peeled and sliced into ⅛”slices – I do eat potatoes occasionally! 

1 cup milk – I used almond milk

1 tsp salt

Black pepper

1/2 cup parmesan, grated

Directions

1. Preheat oven to 350.

2. Combine the Rub ingredients in a small bowl. Rub onto the chicken, using most on the skin side.

3. Heat olive oil over medium heat in a large fry pan. Place chicken in the pan, skin side down. Cook for 10 minutes – this renders the fat. Then turn and cook the other side for 2 minutes. Remove chicken onto a plate.

4. Pour out and discard all the fat but do not wipe the pan. Return the pan to the stove and turn up the heat to medium high.

5. Add the onion and garlic together and sauté for 2 minutes.

6. Add half the milk and bring to simmer. Use a wooden spoon to scrape the bottom of the pan to mix the brown bits into the milk.

7. Place half the potatoes in the pan. Scatter over . tsp salt, black pepper and half the parmesan.

8. Repeat with remaining potato, salt and parmesan, then pour over the remaining milk.

9. Use a egg flip to press the potatoes into the milk while it simmers for 10 minutes and some of the milk has evaporated.

10. Place chicken on the potato, then place in the oven and bake for 40 to 50 minutes, until the chicken is cooked and the potatoes are golden brown on top.

11. Allow to rest for 5 minutes before serving.

12. Enjoy!