@chefsarahdevight: This dish may not be pretty but it is packed with flavor and it was so comforting on the cold rainy day we had today. If you aren’t a fan of chicken fat, you can bake them separately. I personally love the chicken juices cooking with the potatoes, but you can absolutely cook them in different pans. #easydinner #recipes #chicken #familymeals #cooking Recipe: Ingredients * 4–5 Yukon Gold potatoes, washed & thinly sliced * 2 eggplant, sliced * 8–10 bone-in, skin-on chicken thighs Parmesan Béchamel * 4 tbsp butter * 1 yellow onion, diced * 6 cloves fresh garlic, minced * Leaves from 3–4 thyme sprigs * ¼ cup all-purpose flour * 4 cups warm milk * 1 cup heavy cream * 1 cup freshly grated Parmesan * Salt & pepper, to taste Chicken Seasoning * 2 tsp paprika * 2 tsp garlic powder * 1 tsp oregano * 2 tsp salt * 1 1/2 tsp freshly cracked black pepper Directions 1. Make the béchamel: Melt butter in a saucepan. Add onion, garlic and thyme; season with salt and pepper and sauté until softened. Stir in flour and cook for 1–2 minutes. 2. Slowly whisk in the warm milk, then add heavy cream. Cook until thickened. Stir in Parmesan and taste for seasoning. 3. Spread a layer of béchamel in the bottom of a large baking dish. Layer the sliced potatoes and eggplant over the sauce, you want to have 2 layers of vegetables. Pour the remaining béchamel over the vegetables. 4. Bake at 375°F for 15 minutes to give the vegetables a head start. 5. Combine the chicken seasonings and generously season both sides of the chicken thighs. 6. Place the chicken skin-side up directly over the vegetables. Increase oven temperature to 425°F and bake for 40–45 minutes, or until the chicken is cooked through and the skin is golden and crispy.

Chef Sarah

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Tuesday 22 September 2026 19:36:11 GMT