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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
Tap or hover to scale
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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

  3. Marissa | Pinch and Swirl says

    5 stars
    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!

    Reply

    • Nagi | RecipeTin says

      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! 🙂

      Reply

  4. Danielle says

    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!

    Reply

    • Nagi | RecipeTin says

      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! 🙂

      Reply

  5. Tauzin says

    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

    Reply

    • Nagi | RecipeTin says

      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! 🙂

      Reply

  7. Carmen Evans says

    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

    Reply

  8. Caroline @ Shrinking Single says

    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.

    Reply

    • Nagi | RecipeTin says

      We could be sisters. I’m known as Potato Girl in my family. Seriously. I regularly get potato cookbooks from family and friends! 🙂

      Reply

  9. vicky says

    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 🙂

    Reply

  10. LittlePoppet says

    What a fab little device 🙂 would make life easier in the kitchen. That dish looks delicious, must give it a go soon 🙂

    Reply

  11. Lisa Kaufer-Smithey says

    5 stars
    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!!!!

    Reply

    • Nagi | RecipeTin says

      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!!

      Reply

  14. Anna says

    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.

    Reply

    • Nagi | RecipeTin says

      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 🙂

      Reply

  15. Maryanne Darner says

    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.

    Reply

    • Nagi | RecipeTin says

      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! 🙂

      Reply

  19. Kathleen | HapaNom says

    5 stars
    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.

    Reply
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