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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Amazing! Very kid-friendly and perfectly filling. So easy to prep & loved that it’s a one-pot dish. Thank you so much for this one!!
No picture of my liddle mate Dozer?
Loved this!! The chicken tasted just like a roasted chicken from the supermarket. Only issue was there was too much chicken fat when it was done cooking. I think I should have cooked the underside longer. I used large thighs, and there was a lot of skin on that side too.
Made this once and we all loved it. The chicken was nice and crispy but perfectly juicy and the potatoes were amazing. Had the flavor from the sauce but also the juices from the chicken. Making it again but tripling the recipe as my family wants leftovers. One of the best recipes I’ve made of your’s and more people should try it.
Perfect!
Another winner from Nagi! We are getting potatoes from our garden and I wanted to try something new and this was fabulous. My hubby started talking about lunch leftovers after we finished dinner! Followed instructions exactly and it was awesome. Thank you again Nagi for another great meal!
Love all your recipes Nagi but when you multiply the recipe the time doesn’t take it into account. Mine spilt.
Another tasty meal!
Thanks Nagi!
This was BEYOND delicious, we all loved it, thanks so much!
I am happy that you enjoyed it Elsie! N x
Hi Nagi I can’t use milk. What would you use as a substitute ?
Try Pauls Zymil full cream lactose free milk (Australian supermarkets). It’s made from real milk and I use it to sub regular milk in all Nagi’s recipes.
I’ve seen mayonnaise used as a substitute for cream in potato bake but haven’t tasted it.
I have a very bad reaction to milk. Is it possible to make this minus the milk? Do something like simply fry the taters or maybe add bacon or bacon fat?
Hi …. is it of if I use skinless n boneless chicken thighs for this recipe.
Hi Sabreena, you really need skin on and bone in to withstand the cook time and not dry out here. N x
This is an incredibly delicious recipe. Had it with your roasted zucchini spears. Just wonderful with some whole cranberry sauce! My family is so grateful for what you do, Nagi! ❤️
Hi Nagi, would this recipe work with chicken wings? (The smaller ones without the wing tip) I have heaps I grabbed from woolies overcompensating for Christmas.
OMG yum. I also used this rub on a whole chook and roasted with your stuffing. Best roast i ever made.
What is an egg flip??
YUUUUM!!
Hi,
I love, love, love your blog, I have a huge list of recipes that I have to try.
I was wondering if I use chicken marylands, how would I need to alter this recipe.
Thanks again for your amazing food – you make my heart sing xx
Also could I make this work for 1 person?
Hi there,
could I make this without a pan that can go into the oven? could I use a glass casserole dish? how would you go about that?
Hi Rose, yes you could follow all the steps in the pan and then transfer to a baking dish at step 9 – but you would need to cook a little longer at this stage to evaporate the milk – N x
Hi there, could I make this without a pan that can go into the oven? could I use a glass casserole dish? how would you go about that?
thank you!
I am always on the search for a great chicken and potatoes recipe and this one just made my list for dinner next week!
Yumalicious! Whenever I need a recipe I head straight here, every recipe I have made is spectacular, and I’ve made a lot!!