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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Oh, you have to know that I would love this dish – Nagi – such a great idea and the potatoes would be soooooooooo delicious – thanks.
Thanks Rachel! Yes, I thought you might like this one!! 🙂
Yes! This for me is about the chicken juices co-mingling with the potato gratin… love it love it love it!
Thanks so much Annie! And YES it is all about the extra flavour in the gratin….:)
As usual your photography is stunning! My husband just saw that first picture over my shoulder and said, “I want that!” So I’ll be making it, obviously! 🙂 Those slicers are new to me btw, and they look fantastic. Thanks for the great tip!
Marissa, you will love those slicers!! They are so cool, so nifty, and the best part by far is no set up! They do paper thin to around 3mm which is perfect for scalloped potatoes! 🙂
This looks gorgeous! Love your recipes – your fish piccata is one of my family-favorites.
What size pan did you use? I would need to increase the portion, so it would be helpful to know. Thanks!
Hi Danielle! The fry pan I used is 26cm/10″ in diameter. You just want one big enough so that the entire surface of the potato isn’t covered in chicken because that browning on the surface is lovely! 🙂
Bonjour,
Vous avez de superbe recettes, que j’aimerai bien faire partager par mon blog à d’autres personnes, cela peut donner
beaucoup d’idée.
M’en donnez vous l’autorisation bien sur elle seront marquer poster par moi en mettant votre nom comme source
chose normale en plus indispensable pour google.
Merci de nous faire rêver par les recettes ne pouvant plus cuisiner surtout voila pourquoi je l’ai partage étant une de mets passions aussi
Cordialement
Annie
Merci Annie! Vous êtes invités à utiliser mes photos sur votre blog aussi longtemps qu’ils sont liés vers mon site. Si vous utilisez une de mes recettes , se il vous plaît de les réécrire dans vos propres mots. Merci beaucoup! 🙂
This is such a cozy dish and one that makes any drab day seem extra special. I love one pan Sunday Supper ideas so keep them coming!!!
Thank you so much! 🙂
Just love this killing two birds with the one pan idea. I love the thought of the potato with the chicken juice dripping down on it wow! Have to try it and soon! Thanks for your wonderful recipes. The slicer would really make light work of the spuds. Lovely to see some good Ausie cooks on board. Thanks again, yours in cooking down under Carmen
Thanks for your wonderful message Carmen! And to a fellow Aussie cook – yay!
Potato gratin is one of my favourite dishes (well any potato dish really :)) But adding chicken and all its lovely flavours sounds amazing. Love the slicer as well. The one I have is a pain to set up and I am always afraid I am going to lose a finger in the process.
We could be sisters. I’m known as Potato Girl in my family. Seriously. I regularly get potato cookbooks from family and friends! 🙂
I am in the process of doing my shopping list and it looks like this will be on the menu for this weekend, thanks again for another fabulous recipe 🙂
Thank you Vicky! So honoured to be making your weekend menu! 🙂
What a fab little device 🙂 would make life easier in the kitchen. That dish looks delicious, must give it a go soon 🙂
Thanks so much! And YES it is the best little device ever! Absolutely my favourite kitchen gadget 🙂
ANOTHER keeper! Nagi I ALSO have two of those mandolins! The first one I bought was just a single setting, so when I saw it again with adjustable settings I bought that also! I LOVE them, and I SOLD my ridiculous million piece one that I NEVER used on ebay! Whoever gets it will love it and USE it. Thanks for another one pot meal that I know will taste wonderful.
Lisa, SUNNY PTOWN!!!!
Great minds think alike!! If I could find my ridiculous slicer set, I will sell it on Ebay too!! Sunny Ptown? I thought I read in the paper today that you’re in the middle of a blizzard!!
Nagi, this chicken is BEYOND gorgeous. . now I want rotisserie chicken for dinner!! Beautiful!
Thank you Alice, you’re so kind!! 🙂
That is the most beautiful dinner and I can taste the chicken juices sneaking into the potatoes from here.
Thank you Maureen! That extra flavour is GOLD!
I have a package of chicken thighs in the refrigerator!! Now I know what to do with them.
Thanks for the recipe. I have forwarded it to 3 friends. Thanks also for the opportunity for a giveaway, that is so kind.
Thanks so much for your wonderful message Anna! AND for sharing with your friends! Keeping my fingers crossed you get a slicer! Truly my all time favourite kitchen gadget 🙂
Sounds like a 5. I have only read it, no time to try it yet. I’ve made something similar by roasting chicken pieces over potato chunks.
Hi Maryanne! That’s how I usually roast potatoes with chicken too! Thought I’d try something different by turning it into gratin – I love it!! So creamy! 🙂
Love your recipes abd writing style.
Thank you so much Susan, that’s so sweet of you to say! 🙂
Love the recipes………..Thanks
Thank you Dee! That’s so kind of you to say!
a friend sent me a breakfast recipe from you and i was hooked! little time, great taste… thank you!
Thank you Suzan! That’s so kind of you to say! 🙂 SO GLAD your friend introduced me to you!!
This looks so delicious! And what a fabulous idea. I’m a big fan of lamb, but I prefer your idea to use chicken instead. All the flavors and juices from the chicken soaking into the potato grain… this is totally making my mouth water.
Thanks so much Kathleen! Any recipe endorsed by you is a great compliment!! 🙂
Omg this idea is genius! Definitely going to try this one out.
Thanks Helen!! 🙂 Glad I can give a little back for all the fab restaurant ideas you give me!!