Go Back
A delectable rotisserie-flavoured chicken and potato bake served in a dish

Rotisserie Flavoured Chicken and Potato Bake

A comforting dish featuring juicy chicken thighs and perfectly roasted potatoes, all baked together with aromatic spices and creamy milk.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken thigh fillets (skin on and bone in, about 1.5lb/750g) Juicy and rich, perfect for roasting.
  • 1 tbsp olive oil For cooking the chicken.
  • 1/2 tsp onion powder Adds depth of flavor.
  • 1/2 tsp garlic powder Elevates the dish's aroma.
  • 1 tsp paprika Infuses warmth and color.
  • 1 1/2 tsp dried thyme leaves Adds earthiness.
  • 1/2 tsp salt Essential for enhancing flavors.
  • 1/4 tsp black pepper Adds a dash of spice.
For the Potatoes
  • 1.5 lb potatoes (peeled and sliced into thin slices) Creamy and crispy, absorb flavors.
  • 1 large onion (halved then sliced) Sweet and tender when cooked.
  • 2 cloves garlic (crushed) Fresh for flavor.
  • 1 cup milk Creates a silky base.
  • 1 tsp salt To season the potatoes.
  • black pepper Sprinkle for depth.
  • 1/2 cup parmesan (grated) For a cheesy topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. Combine onion powder, garlic powder, paprika, thyme, salt, and pepper in a small bowl.
  3. Generously apply the spice mixture onto the chicken thighs, ensuring the skin side is well-seasoned.
Cooking
  1. Heat olive oil in a large fry pan over medium heat.
  2. Place the chicken in the pan skin side down and cook for about 10 minutes, then flip to cook the other side for 2 minutes. Transfer to a plate.
  3. Discard most of the rendered fat from the pan but keep some for flavor.
  4. Increase heat to medium-high and add sliced onion and crushed garlic. Sauté for 2 minutes until fragrant.
  5. Pour in half of the milk and bring to a simmer, scraping the bottom of the pan to mix the browned bits.
  6. Layer half of the sliced potatoes into the pan, season with salt, pepper, and half of the grated parmesan.
  7. Repeat with the remaining potatoes, salt, and parmesan, then pour over the rest of the milk.
  8. Gently press the potatoes into the milk with an egg flip while it simmers for about 10 minutes.
  9. Nestle the chicken on top of the potatoes and transfer the pan to the oven to bake for 40 to 50 minutes.
  10. Allow to rest for 5 minutes before serving.

Notes

For optimal flavor, marinate the chicken with the rub the night before. You can also experiment with different potato varieties.