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Chicken with potato bake
Chicken with potato bake
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Delicious one-pan chicken bake with sweet and desiree potatoes for a satisfying meal.
Ingredients:
  • 9.20 gm olive oil
  • 1 small brown onion, halved, thinly sliced
  • 5 (about 600g) desiree potatoes, peeled, cut into 5mm-thick slices
  • 1 x 185ml can light & creamy evaporated milk (Carnation brand)
  • 125ml (1/2 cup) skim milk
  • 1 tsp vegetable stock powder
  • 300g orange sweet potato (kumara), peeled, cut into 5mm-thick slices
  • 4 (about 100g each) chicken thigh fillets, skin and excess fat trimmed
  • Olive oil spray, to grease
  • 2 slices prosciutto, halved crossways
  • 1 bunch rocket, ends trimmed, washed, dried, leaves torn
  • 20g parmesan, shaved
  • 4.60 gm extra virgin olive oil
  • 1 tsp balsamic vinegar
Instructions:
  • Preheat oven to 190°C. In a small non-stick frying pan over medium-low heat, sauté the onion in oil for 4-5 minutes until soft and lightly golden.
  • Layer half of the potato slices on the bottom of a 1.25L (5-cup) ovenproof dish and top with half of the onion.
  • Combine evaporated milk, skim milk, and stock powder in a jug. Pour one-third of the mixture over potato and onion. Layer sweet potato on top and sprinkle with remaining onion. Add half of the remaining milk mixture. Repeat layering with remaining potato and milk mixture. Cover with foil and bake for 30 minutes. Uncover and bake for another 30 minutes until golden brown and tender. Rest covered with foil before serving.
  • Lightly coat the chicken with olive oil spray. Heat a non-stick frying pan over medium heat and sear the chicken for 2 minutes on each side until golden. Transfer the chicken to a baking tray, top with prosciutto slices, and bake for 15-20 minutes until juices run clear when pierced with a knife.
  • Arrange the rocket on serving plates, top with parmesan, and drizzle with oil and vinegar. Cut the potato bake into quarters and serve on plates with chicken immediately.

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