Rotisserie Flavoured Chicken and Potato Bake & a Giveaway!
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.
Course: Baked Meals, Roasted
Author: Nagi | RecipeTin Eats
1 1/2tspdried thyme leaves
4chicken thigh fillets, skin on and bone in (about 1.5lb/750g)
1large onion, halved then sliced
2garlic cloves, crushed
1.5 lb / 750g potatoes(Note 1), peeled and sliced into 1/8" / 0.3cm slices
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.
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.