Rub:

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp paprika

1 1/2 tsp dried thyme leaves

1/2 tsp salt

1/4 tsp black pepper

Chicken:

4 chicken thigh fillets, skin on and bone in (about 1.5 lb / 750g)

1 tbsp olive oil

Potato:

1 large onion, halved then sliced

2 garlic cloves, crushed

1.5 lb / 750g potatoes, peeled and sliced into 1/8” / 0.3cm slices

1 cup milk

1 tsp salt

Black pepper, to taste

1/2 cup parmesan, grated

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Preheat the oven to 350°F (180°C).
In a small bowl, combine the rub ingredients and coat the chicken, focusing mostly on the skin side.
Heat olive oil over medium heat in a large oven-safe fry pan. Place the chicken skin-side down and cook for about 10 minutes to render the fat. Flip and cook the other side for 2 minutes. Remove to a plate.
Pour off excess fat but don’t wipe the pan clean. Increase heat to medium-high, add onion and garlic, and sauté for about 2 minutes until fragrant.
Pour in half the milk, scraping up any browned bits with a wooden spoon.
Layer half the potatoes in the pan, season with salt, pepper, and half the parmesan. Repeat with remaining potatoes, seasoning, and parmesan, then pour over the rest of the milk.
Press the potatoes down gently with a spatula and let simmer for about 10 minutes to slightly reduce the milk.
Place the chicken on top of the potatoes and transfer the pan to the oven. Bake for 40–50 minutes, until the chicken is golden and cooked through, and the potatoes are tender and bubbling.
Let rest for 5 minutes before serving to allow the flavors to settle.

Use chicken drumsticks or breasts instead of thighs, adjusting baking time as needed.

Sprinkle cheddar, Gruyère, or mozzarella for a cheesier version.

Add mushrooms or spinach between potato layers for extra texture.

For a creamy twist, substitute half the milk with cream.

To crisp the top, broil for the last 3–5 minutes.

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.