Easy Chicken Wins: Perfect Pairings For Dauphinoise Potatoes

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Dauphinoise potatoes, also known as potato gratin, are a French classic that offers a creamy, cheesy, and comforting side dish. But what pairs best with this decadent potato masterpiece? Look no further! This guide will explore several easy chicken dishes that perfectly complement the richness of dauphinoise potatoes, creating a well-rounded and satisfying meal.

1. Herb-Roasted Chicken with Lemon

Roasted Chicken Thighs - JustCook  Fresh Made Easy
Roasted Chicken Thighs – JustCook Fresh Made Easy

This simple yet flavorful dish lets the natural taste of the chicken shine.


1 whole chicken (around 3-4 lbs)

  • 2 tablespoons olive oil
  • 1 lemon, halved
  • 4 cloves garlic, smashed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper

  • Directions:

    1. Preheat oven to 425°F (220°C).
    2. Pat the chicken dry with paper towels. Rub the skin with olive oil and season generously with salt and pepper.
    3. Stuff the cavity with the lemon halves and garlic cloves.
    4. Tie the legs together with kitchen twine (optional).
    5. In a roasting pan, arrange the chicken breast-side up. Scatter the thyme and rosemary around the chicken.
    6. Roast for 1 hour 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with pan drippings occasionally for extra flavor.
    7. Let the chicken rest for 10 minutes before carving and serving alongside your prepared dauphinoise potatoes.

    2. Honey Garlic Glazed Chicken

    This dish offers a sweet and savory combination that pairs beautifully with the creamy potatoes.


    4 boneless, skinless chicken breasts

  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • Salt and freshly ground black pepper

  • Directions:

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
    2. In a shallow bowl, whisk together honey, soy sauce, brown sugar, rice vinegar, Dijon mustard, garlic, ginger, salt, and pepper.
    3. Place the chicken breasts in the marinade, turning to coat them evenly. Let them marinate for at least 15 minutes, or up to 30 minutes for more flavor.
    4. Arrange the chicken breasts on the prepared baking sheet. Pour the remaining marinade over the chicken.
    5. Bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear. Baste the chicken with the pan sauce occasionally during baking.
    6. Serve the glazed chicken with your dauphinoise potatoes for a delicious and sticky-sweet meal.

    3. Lemon Pepper Chicken with Creamy Pan Sauce

    This recipe combines zesty lemon and peppery spice with a creamy pan sauce for a delightful contrast to the richness of the dauphinoise potatoes.


    4 boneless, skinless chicken thighs

  • 1 tablespoon olive oil
  • 1 tablespoon lemon zest
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1 tablespoon cornstarch
  • 1 tablespoon chopped fresh parsley (optional)

  • Directions:

    1. Pat the chicken thighs dry with paper towels. Season them generously with salt and pepper.
    2. Heat olive oil in a large skillet over medium heat. Add the chicken thighs and cook for 5-7 minutes per side, or until golden brown and cooked through.
    3. Remove the chicken from the pan and set aside.
    4. In the same pan, whisk together the chicken broth, lemon zest, thyme, and remaining black pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
    5. In a small bowl, whisk together cornstarch and 1 tablespoon of water to make a slurry. Gradually whisk the slurry into the pan sauce until it thickens slightly.
    6. Stir in the heavy cream and cook for an additional minute or two, until the sauce is smooth and creamy.
    7. Return the chicken thighs to the pan and coat them with the sauce.
    8. Garnish with chopped fresh parsley (optional) and serve with your dauphinoise potatoes.

    Nutrition Facts (approximate per serving):