3 sebago potatoes, peeled and thinly sliced
4 parsnip, peeled and thinly sliced
2 garlic cloves, thinly sliced
2 cups single cream
½ cup crème fraîche
½ cup parmesan, finely grated
8 chicken thighs, skin on
¼ cup oregano leaves
2 tbsp lemon zest, finely grated
2 tbsp lemon juice
Preheat the oven to 200°C. Layer potato, parsnip and garlic in a large shallow baking dish, season with salt and freshly ground black pepper. Combine cream, crème fraîche and parmesan in a bowl, pour over the potato mixture. Cover dish with a lightly greased piece of aluminium foil and bake for 30 minutes. Remove foil.
Brush chicken thighs with oil and season with salt. Place on top of the potato and roast for a further 30 minutes or until the chicken is golden and cooked through. Combine 1 tablespoon of oil, oregano, lemon zest and lemon juice in a bowl. Sprinkle over the chicken and gratin to serve.