Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
3 tablespoons olive oil, divided
2 tablespoons finely chopped fresh rosemary, divided
1 teaspoon salt, divided
1 1.5-pound bag The Little Potato Company Dynamic Duo potatoes
½ cup finely shredded Parmesan cheese
8 bone-in, skin-on chicken thighs
1 tsp finely chopped chives
Preparation
1. Preheat oven to 375°F (190°C). Lightly grease a 24-cup mini muffin pan or 2 12-cup mini muffin pans.
2. Thinly slice potatoes into 1/16-inch thick using a mandoline or very sharp knife. Thinly slice one end of the potato so it has a flat side and discard round top, that way you only have flat pieces for stacks. Add potato slices to a large bowl.
3. To the potatoes, add 2 tablespoons olive oil, 1 tablespoon rosemary and ½ teaspoon salt. Mix well.
4. Layer potato slices into stacks in muffin cups, filling each to the top. Evenly divide Parmesan cheese on top of potato stacks. Bake, until tops are golden, and centers are knife tender, 30 minutes.
5. Using the same bowl used to toss potatoes (no need to clean), add remaining 1 tablespoon olive oil, remaining 1 tablespoon rosemary and ½ teaspoon salt. Mix well to combine. Add chicken thighs and toss to coat.
6. Heat an oven-safe skillet over medium-high heat. Add chicken thighs, skin side down. Cook until golden brown, about 4 to 5 minutes. Flip chicken, so thighs are skin-side up and place pan in the oven to roast until an instant-read thermometer inserted into the thigh reads 165°F, about 15 to 20 minutes.
7.Use a spoon to remove potato stacks from the muffin pan. Sprinkle with chives. Serve with chicken thighs and a green salad.