Roast Chicken over Scalloped Potatoes

My little electric oven is such a treasure!  While my gas-fired baby oven is my ultimate favorite (after all I have been baking with it for more than 3 decades – so now you know how old I must be!), my little electric is really more convenient since there’s usually just 4 or 5 of us.  It is just a bit larger than a toaster oven (but yes, it is a fully functioning oven, with rotisserie too!). The largest sized pan that can fit in it is a 9-inch square and even that is a bit pushing it.

Still, it is absolutely perfect for half a batch of cake, 6 cupcakes, a regular brownie or a dozen cookies or so. And for meals? It is just right! A whole chicken with the rotisserie function (but no, a turkey or a super jumbo chicken won’t fit) or half a chicken in a baking pan.

Take this roast chicken meal… quick and easy, and best of all, tasty!

6 pieces chicken legs, cleaned and patted dry
salt and pepper, to taste

5 to 6 medium potatoes, peeled and sliced very thinly
1/2 cup shredded mixed cheese (mozzarella, cheddar, parmesan mix)
butter
1/4 cup 35% whipping cream
3/4 cup milk
salt and pepper, to taste

Make slits on the chicken legs.  Rub the chicken legs with salt and pepper (I like using sea salt), place some between the skin and meat as well.  Set aside.  Preheat oven to 375F.

Butter a baking dish (mine is about 6 by 8 inches.  Arrange half the sliced potatoes in the pan, sprinkle the shredded cheese all over.  Top with the remaining half of potatoes.  Sprinkle with salt and pepper.  Pour the cream and milk over the potatoes.

Arrange the chicken legs over the potatoes.  Bake for about 45 minutes or until the chicken is done, at 165/170F internal temperature.  Let rest for about 10 minutes before serving.

 

 

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