• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Dietary Gluten Free Recipes

Rotisserie Flavoured Chicken and Potato Bake

By:Nagi
Published:16 Feb '15Updated:29 Jan '19
205 Comments
Recipe v

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. 

A pan of Rotisserie Flavoured Chicken and Potato Bake

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!!)

Overhead photo of a pan of Rotisserie Flavoured Chicken and Potato Bake with carving fork

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

A serving of Rotisserie Flavoured Chicken and Potato Bake on a white plate

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

One Pan Rotisserie Chicken with Potato Gratin - two dishes in one pan! Chicken rubbed with rotisserie flavours and roasted on top of potato gratin. Fast and easy to prepare!

Rotisserie Flavoured Chicken and Potato Bake & a Giveaway!

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
Baked Meals, Roasted
4.91 from 43 votes
Servings4
Tap or hover to scale
Print
  • 254
A one pan meal - TWO dishes in one pan! By baking the potato gratin with chicken on top, the chicken juices mix into the potato gratin, creating incredible flavour. The chicken fat is rendered on the stove first to remove excess fat and is seasoned with a rotisserie chicken flavoured rub.

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:

1. You need to use starchy potatoes for potato gratin as they breakdown when cooked so they absorb the juices and become nice and creamy. The best to use are Russet (common in the US), Dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.
I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.
2. You need to use a fry pan large enough so that some of the potato is exposed (rather than all under the chicken) so some of the surface gets browned.
The alternative is to start it on the stove in a fry pan then switch to a baking pan for the roasting part. If you do this, preheat the baking pan in the oven.
3. Note that the potato gratin is not as thick as the traditional gratin, it is enough for 4 servings. You can definitely increase the amount of potato, just cook them for longer on the stove so they still finish baking in the same time as the chicken.
4. To make this with Chicken Breast, cut a pocket into the breast and sprinkle some seasoning inside with a drizzle of olive oil. Then close it back up to make it whole. Sear chicken per recipe. But then bake potato without chicken for 30 minutes, then put chicken on the potatoes and bake for 20 minutes (because breast will dry out with 50 minutes in the oven).
4. Nutrition per serving.
One Pan Rotisserie Chicken Potato Gratin Nutrition

Nutrition Information:

Serving: 492gCalories: 593cal (30%)Carbohydrates: 37.9g (13%)Protein: 62.5g (125%)Fat: 20.6g (32%)Saturated Fat: 6.2g (39%)Cholesterol: 177mg (59%)Sodium: 1727mg (75%)Potassium: 1339mg (38%)Fiber: 5.8g (24%)Sugar: 6.8g (8%)Vitamin A: 500IU (10%)Vitamin C: 56.1mg (68%)Calcium: 210mg (21%)Iron: 4mg (22%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

SaveSave

Previous Post
Spicy Little Muffin Tin Chicken Tostadas
Next Post
Double Cheese and Bacon Rolls

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




205 Comments

  1. Amy Morgan says

    November 8, 2022 at 12:40 pm

    5 stars
    Perfect!

    Reply
  2. Natalie M Hook says

    August 31, 2022 at 12:02 pm

    5 stars
    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!

    Reply
  3. Kim Maggiotto says

    March 30, 2022 at 7:04 pm

    Love all your recipes Nagi but when you multiply the recipe the time doesn’t take it into account. Mine spilt.

    Reply
  4. Holly says

    March 9, 2022 at 11:43 am

    4 stars
    Another tasty meal!

    Thanks Nagi!

    Reply
  5. Elsie says

    March 6, 2022 at 7:35 am

    This was BEYOND delicious, we all loved it, thanks so much!

    Reply
    • Nagi says

      March 6, 2022 at 4:02 pm

      I am happy that you enjoyed it Elsie! N x

      Reply
  6. Karen Nahum says

    February 3, 2022 at 10:39 pm

    Hi Nagi I can’t use milk. What would you use as a substitute ?

    Reply
  7. Padraic says

    December 8, 2021 at 8:40 am

    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?

    Reply
  8. Sabreena says

    June 8, 2021 at 4:48 am

    Hi …. is it of if I use skinless n boneless chicken thighs for this recipe.

    Reply
    • Nagi says

      June 8, 2021 at 9:20 am

      Hi Sabreena, you really need skin on and bone in to withstand the cook time and not dry out here. N x

      Reply
  9. Loonchick says

    January 12, 2021 at 10:52 am

    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! ❤️

    Reply
  10. Lyn says

    December 29, 2020 at 6:05 pm

    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.

    Reply
  11. Mona says

    January 8, 2020 at 1:56 pm

    OMG yum. I also used this rub on a whole chook and roasted with your stuffing. Best roast i ever made.

    Reply
    • Nagi says

      January 8, 2020 at 6:40 pm

      YUUUUM!!

      Reply
  12. Pippa says

    September 24, 2019 at 10:18 am

    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

    Reply
    • Pippa says

      September 25, 2019 at 5:56 am

      Also could I make this work for 1 person?

      Reply
  13. Rose says

    May 13, 2019 at 9:14 pm

    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?

    Reply
    • Nagi says

      May 14, 2019 at 7:49 pm

      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

      Reply
  14. Rose says

    May 13, 2019 at 9:13 pm

    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!

    Reply
  15. Nina says

    January 31, 2019 at 6:22 am

    I am always on the search for a great chicken and potatoes recipe and this one just made my list for dinner next week!

    Reply
  16. Lee says

    October 27, 2018 at 9:57 am

    5 stars
    Yumalicious! Whenever I need a recipe I head straight here, every recipe I have made is spectacular, and I’ve made a lot!!

    Reply
  17. Pam Green says

    February 26, 2018 at 3:31 am

    5 stars
    Super good! Love the flavors. Definitely a keeper recipe! The rub is sooo good. Oh man Nagi I’m so enthused about everything you cook! This is the 4th recipe I’ve tried and we have loved everything! Thank you so much for your blog – I can’t wait to try more recipes!

    Reply
    • Nagi says

      February 28, 2018 at 10:22 am

      Awwww Pam! You made my morning! N xx

      Reply
  18. Erin says

    January 25, 2018 at 4:34 am

    Any ideas for a binder if we can’t use Parmesan ? Son is lactose intolerant…but looks great!

    Reply
  19. Caramellz says

    October 30, 2017 at 9:11 am

    5 stars
    Wow! C’était vraiment bon. Toute la famille a adoré même ceux qui n’aiment pas le fromage.

    Reply
  20. Stuart says

    September 19, 2017 at 1:04 pm

    What is the best way to double this recipe – it looks fantastic, but I need to feed 8!

    Reply
    • Dee says

      October 21, 2017 at 9:07 am

      I’d cook it in a large ceramic casserole dish if doubling this recipe.

      Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top