Rotisserie Flavoured Chicken and Potato Bake
A one-pan meal that combines juicy, rotisserie-flavoured chicken thighs with a creamy potato gratin. Cooking the potatoes under the chicken allows the flavorful juices to soak into the gratin, creating a golden, rich, and delicious dish. Perfect for a comforting dinner, this method reduces fat from the chicken while maximizing flavor.
| Cuisine | Western |
| Category | Chicken |
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Marinating Time | 5 minutes |
| Total Time | 1 hour 15 minutes |
| Servings | 4 servings |
| Difficulty | Medium |
| Published | 8/18/2025 |
Instructions
- 1
Preheat oven to 350F / 180C.
- 2
Combine rub ingredients in a small bowl. Apply rub to chicken, focusing on the skin side.
- 3
Heat olive oil in a large fry pan over medium heat. Place chicken skin-side down and cook for 10 minutes to render fat. Turn and cook other side for 2 minutes. Remove chicken and set aside.
- 4
Discard excess fat, keeping pan residue. Increase heat to medium-high.
- 5
Add onion and garlic, sauté for 2 minutes.
- 6
Pour in half the milk and bring to simmer, scraping browned bits into milk.
- 7
Layer half the potatoes in the pan, sprinkle 1/2 tsp salt, black pepper, and half the parmesan. Repeat with remaining potatoes, salt, and parmesan, then pour remaining milk over top.
- 8
Press potatoes gently into milk with a spatula and simmer for 10 minutes until some milk has evaporated.
- 9
Place chicken on top of potatoes and transfer pan to the oven. Bake for 40-50 minutes until chicken is cooked and potatoes are golden brown.
- 10
Allow to rest for 5 minutes before serving.
Nutrition Information
| Calories | 593 |
| Protein | 62.5g |
| Carbohydrates | 37.9g |
| Total Fat | 20.6g |
| Saturated Fat | 6.2g |
| Polyunsaturated Fat | 0g |
| Monounsaturated Fat | 0g |
| Trans Fat | 0g |
| Cholesterol | 177mg |
| Sodium | 1727mg |
| Potassium | 1339mg |
| Fiber | 5.8g |
| Sugar | 6.8g |
| Vitamin A | 500IU |
| Vitamin C | 56.1mg |
| Calcium | 210mg |
| Iron | 4mg |
Recipe Notes
Use starchy potatoes for potato gratin so they absorb juices and become creamy. Russet, Dutch Cream, King Edward, Red Delight, or Sebago work well.
Use a fry pan large enough so some potato is exposed to brown slightly, or start in a frying pan then switch to a baking dish.
Potato gratin is thinner than traditional gratin but enough for 4 servings. Increase potato quantity if desired, adjusting stove cooking time.
Chicken breast can be used by creating a pocket and seasoning inside. Bake potato alone for 30 minutes first, then add breast for 20 minutes to avoid drying out.
Nutrition per serving includes chicken and potato gratin.
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