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,
I am so happy that I get your delicious recipes online. I have made several, but so far my favorite
is the chicken thighs over the potatoes. The potatoes were so… good, I ate the leftovers for breakfast
with a poached egg. Thank you.
YUM! That sounds awesome Karen! I’m so glad you enjoy my recipes, thanks for trying them! N x
Nagi, this looks so good, and even more comforting than the chicken on rice it will replace.
I’m planning to scale the recipe using a bone-in chicken breast to feed two. To be sure I understand your answer to @Jean, you suggest splitting the breast into 2 pieces so each piece is the size of a thigh, yes?
What I’m unsure of is why you’d stick it back together again.
Hi Sandy! The reason I stick it back together again is so the inside of the breast is seasoned and juicy. If it’s split then it will cook much faster which means less time for the juices to baste the potatoes 🙂 That’s my thinking!
Nagi,
This looks delicious! I don’t care for dark meat, so would like to sub chicken breast on the bone. Would that work? If so, how would I adjust the cooking time? Also, is there anyway I could decrease the sodium content? Thank you again. Think this will be a great easy dinner between Christmas and New Years.
Hi Gail, I’m so sorry for the late response! Yes it works with breast but will not be as juicy. Adjust the cook time as follows: sear breast then place on potato after potato has been in the oven for 30 minutes, bake breast for 20 minutes. To reduce sodium, just decrease the salt in the potato 🙂
Nagi,
No worries. Thank you for your feedback. I may actually make this twice. Once using thighs(my friends like dark meat), and once for me using breast. Will use Sandy’s suggestion for seasoning. Thank you again for your awesome recipes. By the way, I made the Slow Cooker Turkey Breast for Thanksgiving again this year. It was a big hit! I may never roast a whole bird again.
Gail, I haven’t made this, but looking at the ingredients, I see a couple of pretty easy substitutions that should still taste very good. Potatoes and chicken are pretty bland without salt, potatoes especially, and both need a flavor boost. But you could substitute something like Mrs. Dash in the rub for the chicken, keep the teaspoon of salt for the potatoes and use low-sodium parm for the cheese. That combination would cut the sodium to about 600mg per serving, about 25% of the RDA.
Sandy,
Thanks so much to both you and Nagi. That’s a great idea and totally solves my problem. Will certainly let you know how it comes out. Plan to make this as a quick, easy dinner between Christmas and New Years.
That’s so helpful Sandy, thank you for helping Gail! N xx
I made this the other day and it was fantastic. (I may have one-upped the caloric content, however, when I topped the potatoes with a few dollups of cheese sauce left from the broccoli and cheese sauce from the night before!
Woo hoo! So glad you enjoyed this Mike! LOVE your additions…..
This looks amazing. I love dark meat, but my husband doesn’t like it at all. Can I make this with split chicken breasts? Perhaps adjust the time? Or maybe de-bone a chicken breast with the skin on?
Hi Jean! Yes this can be made with chicken breast, I would split it and rub the spice mix on the cut surface and outside as well, drizzle with oil then close it back up to make it whole. Then adjust recipe so the chicken is only in the oven for 20 – 25 minutes. 🙂
Your recipes look great. Perfect for during the holidays and when you don’t want to serve plain baked chicken. I will use these for my guests. Thank you. Debbie Sullivan
So glad you like the look of my recipes Debbie, thanks for letting me know! N xx
This looks absolutely yummy and can’t wait to make it. Also going to make the rub and give it away for Christmas along with the recipe to some of my friends.
Oooh! That’s such a cool idea Micki! N xx
I made this recipe tonight. My family said it was absolutely delicious and I concur. This will be one definitely on regular menu. Thank you for sharing.
I’m so glad to hear that you enjoyed this Valerie! Thanks so much for letting me know – N x
I’ve been trying to teach myself to cook recently and your recipes have been helping immensely!! 🙂
I am planning to make this dish tomorrow and wanted to pack this as a dinner for my boyfriend as he works night shift. Do you happen to have any tips on keeping the same flavour and texture the dish would have straight out of the oven when it’s reheated in a microwave? Especially the crispiness of the chicken and potatoes. Any advice would be appreciated!
Thank you!!
Hi Ashley! Sorry to say that it’s almost impossible to keep things like this crispy in the microwave. It will still be REALLY tasty though, very little is lost reheating in microwave!
Hi, Nagi. I made this tonight and it was very easy and tasty. But the milk curdled which made the dish look less pretty…
Do you have any suggestions?
Hi Junchan! Did you simmer on medium high? Glad you enjoyed the flavour though!
I left my iPad (with recipe downloaded into my recipe book) on the kitchen counter. My husband knows my dinner routine and had this recipe all prepped and ready to go when I got home from work, so he made the dinner. It was DEEEELICIOUS. The whole family loved it! The only thing he did different was using smoked paprika because he couldn’t locate regular in the spice cabinet. And we had 6 thighs so he had a second little casserole dish going on the side of the main one in the oven. What a great recipe! We’ll definitely make this again, but for now I’m looking forward to the leftovers in my lunch tomorrow. Thank you Nagi for providing great weeknight family recipies that fit our budget, taste great, and with simple instructions. So glad I found you!
Was that a clever tactic??? I’m so glad you enjoyed it Darby! And that hubby made it FOR you!!! N x
Hi! I have to tell you that I have never written about a recipe but this was absolutely wonderful. The flavor so were incredible! I used sweet potatoes and less salt but otherwise did exactly as you said to do – great recipe. I’m so excited that it turned out! Thank you! Will be trying out a number of other :0) found this one on MSN. Thank you, again!
Woo hoo! I’m so glad you enjoyed this Linda, thanks so much for letting me know! N x PS Love that you used sweet potato 🙂
Hi Nagi! Another one I missed! 🙁 I just found this on MSN Food and Drink. You appear there quite frequently! This sound divine, I love potato gratins and crispy chicken skin! I read in one of the comments about using thigh fillets…you could wrap them in bacon to keep them extra moist and bacon drippings in the potatoes can’t be a bad thing!
Here is what I’m thinking! Make the milk / cream cover the potatoes and simmer them on the stove for a bit longer than in this recipe so the potatoes are par cooked. Then plonk the bacon wrapped chicken on top and bake for just 30 minutes to make bacon golden and chicken not overcooked. What do you think?? Cheesy golden potatoes flavoured with bacon drippings and bacon wrapped chicken on top? YESSSSS!!!
OMG Dorothy you’re killing me. What about this – the sticky bacon wrapped chicken I shared the other week ON this potato gratin???
Hi Nagi, can you please suggest which is the best potato in the UK?
Hi Sameera – any general purpose potato will work just fine for this recipe!
Thank you so much, Nagi! Made this last night and it was delicious! Pretty darn easy too. The chicken was cooked to perfection….cunchy skin and moist inside. The potatoes were also good. I didn’t get that fabulous crust like you show in your pictures, but the spuds were tasty. I used my 12′ cast iron skillet which worked great. I’ll be making this again!
Thanks Linde!! I’m so glad you enjoyed it! Was it the potatoes or chicken you didn’t get a crust on?? The chicken is seared so it should definitely have a crust!!
The potatoes didn’t have the crust. The chicken did and was wonderful! I think next time if the potatoes don’t have the crust, I’ll just zap them a bit with my chef’s torch!! Thanks again, Nagi!
Hi Nagi!
I would love to try this recipe because it looks so great but I can’t find garlic nor onion power here in France (the land of garlic and onions!) Could you suggest a way around this please?
Many thanks
Steph
Hi Stephanie! I would mix 2 minced garlic cloves with a bit of oil then rub that on the chicken. And replace the onion powder in the rub with mustard powder!
Great! that makes sense – many thanks Nagi!
I love receiving your recipes each week and love trying them out even more!
Hi there Nani
Can this be made without the Parmesan? Because don’t like cheese ?
I WISH I didn’t love cheese! 😉 Yes it can, please add a little bit more salt and perhaps a sprinkle of a herb of choice just to add some extra flavour!
Or maybe some condensed milk ( NOT the sweetened one) could make a creamy substitute
YES! Defiantly! 🙂
made this last night and we all loved it – me, my picky 2 year old and my even pickier husband.
you, my friend, are awesome 🙂
Awwww Adi! Thank you! I’m so glad Picky and Pickier enjoyed it too!!! 😉
Wowww…this was SO good! I love that the potatoes taste super rich and decadent but it’s just regular milk and a little bit of cheese! Those chicken juices must be super magical. 🙂 It was a little salty for our taste, so I’ll try 1 tsp next time. (Actually, now that I’m thinking about it, I used pieces from a whole chicken I got my husband to cut up, and it may have been one of those injected-with-salt-water ones so that could have been a factor?? He did the grocery shopping today too so not sure!) Anyway, my 4 and 1.5 year olds are it up too- total win. This is the second recipe of yours I’ve tried and both have been instant keepers. I officially trust you and can’t wait to try many more of your recipes! 🙂
Thank you so much for your wonderful feedback! I am SO GLAD you enjoyed this! N x
I found you on Pinterest, made this tonight, and it was scrumptuous! Loved it! Tomorrow night it’s the Greek gyro wraps! Thanks for an amazing meal!
Glad you enjoyed it Dakota! Thanks for letting me know! N x