Rotisserie Flavoured Chicken and Potato Bake is just as it seems: TWO dishes in ONE PAN! Chicken rubbed with classic rotisserie chicken flavours, roasted on top of a potato gratin so the chicken juices flavour the potato. A great midweek meal or casual dinner with family and friends.
I may never make potato gratin again without plonking a chicken on it while it bakes. The extra flavour it adds is truly incredible. Plus, the chicken skin splatters onto the surface of the potato while it roasts which helps create a golden, crispy surface on the potato gratin.
I got this idea from a Gourmet Traveller Australia recipe – one I fleetingly saw on Pinterest which I haven’t been able to find again. You would think searching “Chicken and potato” on the Gourmet Traveller website would locate it…..but no….(**Update: Found it! It was actually a roast LAMB on scalloped potatoes. I might try it!**)
This is great for entertaining because it looks pretty darn spectacular (if I do say so myself!) but it’s fast to assemble. And you probably have most of the ingredients you need for the Rub in your pantry already – it’s just garlic and onion powder, paprika and dried thyme. The Rub recipe is adapted from this Rotisserie Style Chicken recipe by my friend Meggan from Culinary Hill. It’s one of the first recipes I tried from her blog and it’s a keeper!!
(PS Those charred bits on the chicken are the BEST!!)
The task that takes the most effort is slicing the potatoes so having a slicer is really handy. This slicer is my favourite kitchen gadget (truly!) because it has 4 adjustable thicknesses with NO SET UP! I do have a huge fancy schamncy slicer set with a gazillion bits and pieces but I never ever use it. In fact….hmm….I don’t even think it’s in my kitchen….it must be in the garage…
Two dishes. One skillet. The new age of one pot cooking! – Nagi x
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Rotisserie Flavoured Chicken and Potato Bake & a Giveaway!
Ingredients
Rub
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1 1/2 tsp dried thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
Chicken
- 4 chicken thigh fillets , skin on and bone in (about 1.5lb/750g)
- 1 tbsp olive oil
Potato
- 1 large onion , halved then sliced
- 2 garlic cloves , crushed
- 1.5 lb / 750g potatoes (Note 1), peeled and sliced into 1/8" / 0.3cm slices
- 1 cup milk
- 1 tsp salt
- Black pepper
- 1/2 cup parmesan , grated
Instructions
- Preheat oven to 350F/180C.
- Combine the Rub ingredients in a small bowl. Rub onto the chicken, using most on the skin side.
- Heat olive oil over medium heat in a large fry pan. (Note 2) Place chicken in the pan, skin side down. Cook for 10 minutes - this renders the fat. Then turn and cook the other side for 2 minutes. Remove chicken onto a plate.
- Pour out and discard all the fat but do not wipe the pan. Return the pan to the stove and turn up the heat to medium high.
- Add the onion and garlic together and sauté for 2 minutes.
- Add half the milk and bring to simmer. Use a wooden spoon to scrape the bottom of the pan to mix the brown bits into the milk.
- Place half the potatoes in the pan. Scatter over 1/2 tsp salt, black pepper and half the parmesan.
- Repeat with remaining potato, salt and parmesan, then pour over the remaining milk.
- Use a egg flip to press the potatoes into the milk while it simmers for 10 minutes and some of the milk has evaporated.
- Place chicken on the potato, then place in the oven and bake for 40 to 50 minutes, until the chicken is cooked and the potatoes are golden brown on top.
- Allow to rest for 5 minutes before serving.
Recipe Notes:
Nutrition Information:
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Hi Nagi, This recipe looks so delicious and I will be trying it out , do you think that orange sweet potatoe would work with this recipe 🙂
Yes it will!! I’ve made it with sweet potato before 🙂 Love the sweet salty combo!
Any suggestions for making this for a crowd of 10? I’ve made it for dinner for me and my husband and it’s so good I want to serve it at an upcoming dinner party.
Wow Rachel, that’s so flattering, thank you! To make this for 10, I would make multiple batches in 2 large baking trays that fit on the same shelf in the oven. 🙂 Or one giant baking tray if you have it!
Thanks!
Hi, I cooked this chicken for my family 2nite and it was beautiful.!!! They didn’t want the potatoes though, they wanted chips, so I did the chicken in the oven on a rack and made homemade chip 2 go with it and it was so, so tasty!!!
I’m SO GLAD Bobbie!! Can’t believe the fam didn’t want potatoes though – they’re missing out! 😉 N x
Trust me, I know!!! I wanted the Potatoes but since I was The only 1 who did, I decided 2 give in since i didn’t want 2 b cooking 2 different things!!! I will be doing this dish again, this time WITH the potatoes, and if they don’t like it, they can go without haha!!!
This looks amazing! Can’t wait to make it.
I hope you do!! It really is SO good. I could just eat the potatoes!!! 🙂
Looks wonderful and am going to try it. Do you know if it can be done in an electric pressure cooker?
Hi Susan! It won’t be the same in a pressure cooker unfortunately! You won’t get the gorgeous caramelisation on the chicken and the potatoes. Hope you try it in the oven though!!
Making this for dinner tomorrow night.
Hope you love it!! 🙂
I wanted to let you know I made this again last night. It was just as good as the first time! I used boneless skinless chicken breasts and didn’t fry them as long. So they do not get the crispy black bits as skin-on would. I also fried in a Dutch oven then when I transferred to the oven I kept the lid on for the first 30 minutes so the chicken wouldn’t dry out. We loved it!! So very tasty!!! One of our favorites…thanks again!!
Hi Jan! I’m so glad you enjoyed it! Thank you so much for taking the time to come back and let me know 🙂
Nagi, I happen to only have thigh fillers-no bones and no skin. Would I still be able to try this dish or should I swap to another recipe? Thanks!
Hi Rebecca! It’s absolutely find to use the thigh you have. 🙂 All I would do differently is to put the chicken in the oven on the potato after about 15 minutes into the cooking time so the potatoes are in for 40 – 50 minutes whereas the chicken is only in for 25 to 35 minutes. Otherwise it will overcook 🙂 Though thigh fillets are pretty juicy, it wouldn’t be as bad as overcooking breast, but always better to get it as close as possible!
Hope you love it! – Nagi x
Great recipes! I’m now following your boards on Pinterest.
Thanks very much Chris! 🙂
I made this tonight after working in the yard all day. Boy did it hit the spot! Definitely a keeper recipe!!! Yummy!!!
I’m just highly impressed that you made ANYTHING after a day in the yard….glad you enjoyed it!! I love it too!! 🙂
Hi Nagi, making this for my father-in-law, just checking it’s ok to freeze portions? Love your recipes ❤️
Hi Nagi, this recipe is absolutely to die for, I have made it twice now with glowing reviews. Thank you for sharing
My next recipe to try is the Layered Lasagne in a pan – looks great!!!
Hi Karen – thank you so much for coming back to let me know you enjoyed this! I am so glad you enjoyed it, especially because it’s a 100% from-scratch personal creation of my own 🙂 So thrilled!!
thank you for sharing such thoughtful technique. seriously standing ovation worthy ♥ ♥ ♥ ♥ ♥
Thank you! Standing ovation? Jeez! Flattered! 🙂
I made this for dinner last night and it was fabulous!! The chicken was full of flavor and the potatoes were to die for. Thanks for sharing a great recipe.
I am so SO glad you enjoyed it! Thank you so much for coming back to share your thoughts!! 🙂
This recipe was delicious! The rub gave the chicken a great flavour, and the potato gratin was delicious but just a little too salty. I think I’ll leave out the salt to the potatoes next time – the Parmesan imparted enough salty flavours, in my opinion. Must say though – it didn’t stop me from going back for seconds!
The recipe took 20 minutes longer than anticipated, which is something I’ll have to remember to factor in next time. That was my fault though – I misread one of the steps. Overall, it was a lovely meal. I served the dish with garlic & herb zoodles (blanched zucchini noodles seasoned with garlic and herb salt), just to add some more veggies to our meal.
Oh, and you’re totally correct – the charred bits on the chicken were the best. Loved my crispy charred chicken skin! (My doctor might disagree, but life’s too short to not have a treat every now and again.)
I’m super keen to cook a few more of your recipes. Yum!
Thank you SO MUCH for coming back to share your thoughts Gloria! I think salt levels comes down to personal taste – I made it without salt the first time but found the potato quite bland. Which is why I added the salt.
Thank you again for sharing your thoughts – and your photo on instagram! 🙂
Thanks so much for reminding me that I have that old rusty and dusty frying pan in the back of kitchen cabinet lol! It makes it easier for a chicken dish that I make as well! Thanks for the tip! May I reference you regarding the tip for using the frying pan?? Thanks!
Of course! 🙂
This looks delicious my husband will love it!
Thank you Hope! I hope you do try it! 🙂
Wow! This looks amazing and so quick and easy, especially with that potato slicer. Awesome! Thank you for sharing!
No problems!! It really is quick and easy, hope you enjoy! 🙂
This is deinitely a keeper. I used Greek seaoning added simply bEcause I ws out of garlic powder. Added a bit of caynne pepper too. I browned onion before adding garlic. Used soy milk ( lactose problem) but it was just fine. Thank you for great recipe.
Greek seasoning is great substitute! Plenty of extra flavour. Glad you enjoyed it Yasuyo! 🙂
Thanks for the awesome giveaway!
I have done rotisserie chicken over quartered potatoes in a crockpot but will definitely be trying this also!!
You’re welcome! Hope you win!! 🙂 A much bugger giveaway is coming up soon….keep your eye out for it! 🙂
I love potato and roast chicken, great to see them in one dish! Another great recipe 🙂
And you’re so thoughtful Nagi! Just entered the giveaway, hope I can win!
Thank you Maggie!! I hope you win the giveaway too! That slicer is particularly useful for Asian cooking 🙂