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Rotisserie Flavoured Chicken and Potato Bake

By:Nagi
207 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

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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 44 votes
Servings4
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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 @recipe_tin.

 

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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!

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207 Comments

  2. Jan says

    I made this tonight after working in the yard all day. Boy did it hit the spot! Definitely a keeper recipe!!! Yummy!!!

    Reply

    • Nagi | RecipeTin says

      I’m just highly impressed that you made ANYTHING after a day in the yard….glad you enjoyed it!! I love it too!! 🙂

      Reply

      • Carol says

        Hi Nagi, making this for my father-in-law, just checking it’s ok to freeze portions? Love your recipes ❤️

        Reply

  3. Karen says

    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!!!

    Reply

    • Nagi | RecipeTin says

      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!!

      Reply

  6. Gloria says

    4 stars
    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!

    Reply

    • Nagi | RecipeTin says

      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! 🙂

      Reply

  7. Sharee says

    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!

    Reply

  9. Lori Williams says

    5 stars
    Wow! This looks amazing and so quick and easy, especially with that potato slicer. Awesome! Thank you for sharing!

    Reply

  10. Yasuyo says

    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.

    Reply

  11. Saph@frugalwifeblog says

    Thanks for the awesome giveaway!
    I have done rotisserie chicken over quartered potatoes in a crockpot but will definitely be trying this also!!

    Reply

    • Nagi | RecipeTin says

      You’re welcome! Hope you win!! 🙂 A much bugger giveaway is coming up soon….keep your eye out for it! 🙂

      Reply

    • Nagi | RecipeTin says

      Thank you Maggie!! I hope you win the giveaway too! That slicer is particularly useful for Asian cooking 🙂

      Reply

  13. Sue says

    I absolutely love chicken thighs in recipes! I have a mandolin slicer, but yours looks soooo much easier to use, I may even make scalloped potatoes more often! This recipe looks so good that I am going to make it this weekend. Friday is meatless for us, I’m afraid if I buy the thighs tomorrow I’ll make them and be too tempted!

    Reply

    • Nagi | RecipeTin says

      Meatless Friday? I love it! Everyone does Meatless Monday, do something different! I am so glad you like the look of this!! I do hope you try it, it really is ridiculously delicious! 🙂

      Reply

    • Nagi | RecipeTin says

      Hello Kathy! How are you? When are you off for your big trip? Love that you think of colour coordination when it comes to kitchen gadgets for your yacht!! 🙂

      Reply

    • Nagi | RecipeTin says

      Thank you Kimberly! And YES it is super super handy for slicing vegetables, especially potatoes! I have a theory that any vegetable can be made more delicious by shredding it 🙂

      Reply

  18. Lisa Nicole Paone says

    Love your blog! That is one gorgeous pan of food and the table is fabulous! I follow on pinterest! lnpa12 🙂

    Reply

  20. Juliana says

    I love the idea of two dishes in one pan…and yes, it sure looks like the way you promise…I can imagine how the potatoes taste…beautifully done Nagi…thank you for the inspiration…
    Enjoy your week 🙂

    Reply
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