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Slow Baked Potatoes and Chicken Skillet

This slow baked chicken and potatoes skillet is a rustic, comforting dish made with tender chicken drumsticks, thinly sliced potatoes, onions, and fresh herbs. Slowly baked to perfection, it delivers deep flavor, soft textures, and golden, crispy edges in every bite.
Prep Time20 minutes
Cook Time2 hours 10 minutes
Total Time2 hours 30 minutes
Servings: 6

Ingredients

  • 2 tablespoons olive oil
  • 2 lb potatoes thinly sliced
  • 2 large onions thinly sliced
  • 2 –3 garlic cloves minced
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon fresh rosemary chopped
  • 4 –6 chicken drumsticks
  • 2 slices beef bacon chopped
  • 1 cup chicken stock
  • Salt and black pepper to taste

Instructions

Prepare the Oven and Pan

  • Preheat oven to 300°F and grease a cast iron skillet or baking dish with olive oil.

Prepare the Vegetables

  • In a large bowl, combine sliced potatoes, onions, garlic, thyme, and rosemary.
  • Season with salt and pepper and toss well.

Assemble the Dish

  • Arrange the potato mixture in layers in the prepared skillet.
  • Place chicken drumsticks on top.
  • Scatter chopped beef bacon over the chicken.

Add Liquid

  • Pour chicken stock evenly into the skillet.
  • Season lightly with additional salt and pepper.

Slow Bake

  • Cover tightly with foil and bake for 2 hours without opening the oven.

Finish Under Broiler

  • Remove foil and turn on the broiler.
  • Broil for a few minutes until chicken and potatoes are lightly browned.

Serve

  • Remove from oven and let rest briefly before serving warm.

Notes

Even slicing: Use a mandoline for thin, even potato slices.
Extra crisp: Broil a little longer for more golden edges.
Flavor boost: Add a sprinkle of Parmesan before broiling.
Make ahead: Assemble in advance and bake when ready.
Storage: Refrigerate leftovers for up to 3 days.