Rotisserie Flavoured Chicken and Potato Bake & a Giveaway!
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4
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Calories
593 kcal
Rotisserie Flavoured Chicken and Potato Bake & a Giveaway!
Description
This recipe applies a dry rub of onion powder, garlic powder, paprika, dried thyme, salt, and black pepper to chicken thighs, focusing most on the skin side. The chicken is seared skin-side down in olive oil over medium heat for rendering fat and crisping the skin, then flipped briefly before removal. In the same pan, onions and garlic are sautéed before adding milk to deglaze and incorporate brown bits for flavor. Potatoes, peeled and sliced very thin, are layered in the pan with seasoning and grated Parmesan cheese. The mixture simmers briefly so the milk reduces and the potatoes start to soften. The chicken returns on top for baking at 350°F, allowing the potatoes to finish cooking and the chicken to roast fully. Using starchy potatoes is important for absorption and creaminess. This dish serves four and combines roasted chicken with a creamy, savory potato gratin with a subtle herb and smoky paprika flavor.
The recipe notes suggest using starchy potatoes such as Russet or equivalents depending on location, for best results in gratin texture. A large enough pan is important for some potatoes to brown exposed. Adjustments for chicken breast instead of thighs are provided, including partial baking of potatoes first to prevent drying breast meat. Overall, this bake balances crispy chicken skin with creamy layered potatoes infused with savory spices and cheese.
Ingredients
Rub
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1 1/2 tsp thyme dried leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
Chicken
- 4 chicken thigh fillet , skin on and bone in (about 1.5lb/750g)
- 1 tbsp olive oil
Potato
- 1 onion halved then sliced, large
- 2 garlic crushed, cloves
- 1.5 lb / 750g potato 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.
Notes
- Use starchy potatoes like Russet or regional equivalents for a creamy, well-absorbed gratin texture.
- Cook in a large frying pan so some potato slices can brown exposed rather than being fully covered.
- If substituting chicken breasts, partially bake potatoes alone before adding breasts to prevent drying out over the longer baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Serving | 492g | |
| Calories | 593cal | 30% |
| Carbohydrates | 37.9g | 13% |
| Protein | 62.5g | 125% |
| Fat | 20.6g | 32% |
| Saturated Fat | 6.2g | 31% |
| Cholesterol | 177mg | 59% |
| Sodium | 1727mg | 72% |
| Potassium | 1339mg | 28% |
| Fiber | 5.8g | 23% |
| Sugar | 6.8g | 14% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 56.1mg | 62% |
| Calcium | 210mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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