Rotisserie Flavoured Chicken and Potato Bake Recipe

Rotisserie Flavoured Chicken and Potato Bake is simply because it appears: TWO dishes in ONE PAN! Chicken rubbed with basic rotisserie chicken flavours, roasted on prime of a potato gratin so the chicken juices flavour the potato. An amazing midweek meal or informal dinner with household and associates. 

I’ll by no means make potato gratin once more with out plonking a chicken on it whereas it bakes. The additional flavour it provides is really unbelievable. Plus, the chicken pores and skin splatters onto the floor of the potato whereas it roasts which helps create a golden, crispy floor on the potato gratin.

I obtained this concept from a Connoisseur Traveller Australia recipe – one I fleetingly noticed on Pinterest which I haven’t been capable of finding once more. You’ll assume looking “Chicken and potato” on the Connoisseur Traveller web site would find it…..however no….(**Replace: Discovered it! It was really a roast LAMB on scalloped potatoes. I would attempt it!**)

That is nice for entertaining as a result of it appears to be like fairly darn spectacular (if I do say so myself!) nevertheless it’s quick to assemble. And also you in all probability have many of the components you want for the Rub in your pantry already – it’s simply garlic and onion powder, paprika and dried thyme. The Rub recipe is tailored from this Rotisserie Type Chicken recipe by my buddy Meggan from Culinary Hill. It’s one of many first recipes I attempted from her weblog and it’s a keeper!!

(PS These charred bits on the chicken are the BEST!!)

The duty that takes probably the most effort is slicing the potatoes so having a slicer is absolutely useful. This slicer is my favorite kitchen gadget (actually!) as a result of it has 4 adjustable thicknesses with NO SET UP! I do have an enormous fancy schamncy slicer set with a gazillion bits and items however I by no means ever use it. Actually….hmm….I don’t even assume it’s in my kitchen….it have to be within the storage…

Two dishes. One skillet. The brand new age of 1 pot cooking!

Rotisserie Flavoured Chicken and Potato Bake Recipe

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Serves: 4 Prep Time: 15 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 593 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 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
• 4 chicken thigh fillets , skin on and bone in (about 1.5lb/750g)
• 1 tbsp olive oil
• 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

1. Preheat oven to 350F/180C.
2. Combine the Rub ingredients in a small bowl. Rub onto the chicken, using most on the skin side.
3. 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.
4. 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.
5. Add the onion and garlic together and sauté for 2 minutes.
6. 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.
7. Place half the potatoes in the pan. Scatter over 1/2 tsp salt, black pepper and half the parmesan.
8. Repeat with remaining potato, salt and parmesan, then pour over the remaining milk.
9. Use a egg flip to press the potatoes into the milk while it simmers for 10 minutes and some of the milk has evaporated.
10. 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.
11. Allow to rest for 5 minutes before serving.

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.