Creamy Tray Baked Chicken & Potatoes
Another tray bake to add to your repertoire… this Creamy Baked Chicken and Potato dish is simple, delicious and comforting. We’ve come to expect nothing less from @cheftomwalton 😉
A perfect Friday night or weekend meal. This will serve 4 and makes for great leftovers if you’re serving 1 or 2.
Ingredients
250ml cream
250ml GOOD BONES Chicken Broth
2 clove garlic, crushed
2 tbsp thyme leaves, chopped
Salt to taste
Pepper
3 medium Desiree potatoes, sliced 5mm rounds
1 brown onion, finely sliced
2 tbsp olive oil
4 medium chicken thighs, skin off, bone out
Method
Preheat your oven to 200°C.
In a small saucepan, combine the cream, broth, garlic, thyme and season to taste with salt and pepper. Season on the higher side as this will be seasoning the potatoes as it cooks. Bring to a simmer then remove from the heat.
Combine the sliced potato and onion in a mixing bowl, pour over ½ the cream mix then toss everything together. Layer the potato and onion into a baking tray and pour over the cream mix from the bowl.
Heat a large non-stick frying pan over a high heat. Season the chicken thighs with salt and pepper. Add the oil to the pan and then the chicken thighs and cook on the top side until golden.
Place these over the potato, nestling them in then pour the remaining broth over and around the chicken. Cover the tray with baking paper and bake for 30 minutes then remove the baking paper, spoon some of the cream from the tray over the chicken to baste it, then bake for another 10 minutes uncovered. Check the potatoes are cooked then serve with some seasonal veggies or salad.
Enjoy 👌