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Rotisserie Flavoured Chicken and Potato Bake

By:Nagi
203 Comments
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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 41 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 @RecipeTinEats.

 

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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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203 Comments

  1. Kim Maggiotto says

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

    Reply

  5. Padraic says

    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

  7. Loonchick says

    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

  8. Lyn says

    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

  10. Pippa says

    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

  11. Rose says

    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

      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

  12. Rose says

    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

  14. Lee says

    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

  15. Pam Green says

    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
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