How can the traditional dish, which combines succulent chicken and delicate potatoes, be readily given a new spin? by adding bacon crumbles, a deliciously crunchy treat, on top.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- nonstick cooking spray
- 6 slices bacon
- 4 pounds Yukon Gold potatoes, cut into wedges
- 2 pounds boneless chicken thighs
- sea salt and ground black pepper to taste
- ⅓ cup olive oil
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish with cooking spray.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
- Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.
Reviews
Bland. No flavor. Waste of food. After an hour, the potatoes were dried out and uncooked. Ended up covering in aluminum foil and cooking at 350 for another hour. End result was still flavorless.
I added a layer of cream of chicken soup mixed with some shredded cheddar cheese between the potatoes and the chicken. Why? Because every potato deserves a gravy.
It was NOT anything special…very bland. We will eat it, have left overs too, but will not make it again. Very disappointing.