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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Made the mistake of clicking on a link from msn.com.
I now have pages of recipes that I’m going to try and can’t wait to see how they turn out! Thank you!
Big mistake. HUGE! 😂
Making this tonight for dinner! It looks so wonderful and flavorful. Will let you know how it goes!
Hope you loved it Jan!
Hiya Nagi,
As usual, the family went nuts! I did the whole recipe in my black cast iron skillet and it was not just easy, but what I call great comfort good. Melted cheese in my book always equals comfort. Thank you again my friend.
I’m so happy to hear that Jan! Thank you for taking the time to come back and let me know – N xx
Hi! This sounds great but my husband doesn’t like Parmesan cheese. Could I substitute a different cheese and do you have any suggestions?
Thank you!
Terri
Hi Teri! Any type of melting cheese you want 🙂
Hi Nagi,
Have tried 8 recipes from your site so far and it is a resounding 8/8. Thank you so much!
I would like to make this tonight, but only have drumsticks and wings. Would it work?
Thanks in advance!
Hi Jian! Sorry I missed your dinner 🙂 I was on the road most of yesterday. This will work great with drumsticks because the cook time is almost the same, I think wings may overcook a bit BUT if you have large ones then I think it will be great!
Hi Nagi,
I tried it yesterday and just as you said, drumsticks in first and wings to follow a little later. Well, it turned out amazingly! Oh the flavours! My boys and the husband LOVED it. Thank you for another great dinner!
Fantastic! I’m so glad you enjoyed this Jian, thanks for letting me know! N x
Made this tonight and again received 4 thumbs up from around the table. Able to use A2 milk for the dairy intolerant child and low fat for the dieting husband. They both thought that this meant they could have bigger portions of potatoes. ( Because they loved everything)
Thanks again for recipes that everyone loves.
Hi Jenny, I’m so glad everyone enjoyed it, thank you for letting me know! ❤️ N xx
I’m making this again for the third time.
I’m so glad you love this THAT MUCH Rebecca!!!! 🙂 N xx
Made this last night, halved the recipe; yummy! Thanks for another good one, Nagi.
You did?? MARLENE! I’m so honoured you use my recipes! ? N xx
Don, a/k/a Mr. Fussy, is always happy when I say I”m making a “Nagi recipe” for dinner!
Umm, just looked and all I have are sweet potatoes. Would they work? I need a fast reply, please!
Yes! Delish with sweet potato!
Hey, you’re great. I have enjoyed your recipes. And you were very timely on this answer. Thanks so much.
I made this last night and it has to be one of the most tastiest dishes I’ve eaten in a long while. My husband concurs with this as well :-). The rub on the chicken took the dish to another level of flavour. Of course I added more garlic to the potatoes. Will definitely be making this again. Thank you for posting the recipe.
Gosh Carolyn, what a compliment, thank you! N xx
Thank you, Nagi for sharing your recipes and your mothers, too. This recipe is amazing! The seasoning is so good. I used chicken thighs the first time I made this, but the chicken breasts sound good, too. A suggestion for other readers, don’t skimp on the seasoning.
Fantastic! So glad to hear you enjoyed it Tiffany, thanks for letting me know! N x
I made this recipe a few nights ago. It was a big hit. The potatoes were great. The chicken too. Can’t wait to make it again.
Awesome! I’m so glad to hear you enjoyed this Rebecca, thanks for letting me know! N x
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.
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.
That’s so helpful Sandy, thank you for helping Gail! N xx
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.
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.
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!