Rotisserie Flavored Chicken and Potato Bake Recipe

Introduction

This Rotisserie Flavoured Chicken and Potato Bake offers a comforting and flavorful meal with tender chicken thighs and creamy, golden potatoes. Infused with aromatic herbs and spices, it’s perfect for a family dinner or cozy weekend feast.

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 1.5 lb / 750 g)
• 1 tbsp olive oil
• 1 large onion, halved then sliced
• 2 garlic cloves, crushed
• 1.5 lb / 750 g potatoes, peeled and sliced into 1/8″ / 0.3 cm slices
• 1 cup milk
• 1 tsp salt
• Black pepper, to taste
• 1/2 cup parmesan, grated

Instructions

1. Step 1: Preheat your oven to 350°F (180°C).
2. Step 2: In a small bowl, combine onion powder, garlic powder, paprika, thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Rub this mixture over the chicken thighs, focusing mostly on the skin side.
3. Step 3: Heat olive oil in a large frying pan over medium heat. Place the chicken skin side down and cook for 10 minutes to render the fat, then turn and cook for an additional 2 minutes. Remove the chicken and set aside on a plate.
4. Step 4: Pour out the fat from the pan, but do not wipe it clean. Increase the heat to medium-high and add the sliced onion and crushed garlic. Sauté for 2 minutes until softened.
5. Step 5: Pour in half the milk and bring to a simmer. Use a wooden spoon to scrape the browned bits from the bottom of the pan into the milk for extra flavor.
6. Step 6: Add half the sliced potatoes to the pan. Sprinkle with 1/2 tsp salt, black pepper, and half the grated parmesan.
7. Step 7: Repeat the layering with the remaining potatoes, salt, and parmesan. Pour over the remaining milk.
8. Step 8: Using a spatula or egg flip, gently press the potatoes into the milk. Allow to simmer for about 10 minutes, letting some of the milk evaporate and the potatoes begin to soften.
9. Step 9: Place the chicken thighs on top of the potato mixture and transfer the pan to the preheated oven. Bake for 40 to 50 minutes, until the chicken is cooked through and the potatoes are golden brown on top.
10. Step 10: Let the dish rest for 5 minutes before serving to allow flavors to settle.

Tips & Variations

• For extra crisp skin, finish the chicken under the broiler for 2-3 minutes before serving.
• Swap the thyme for rosemary or oregano to change the flavor profile.
• Use a mix of creamy potatoes and sweet potatoes for a different texture and taste.
• If you prefer, substitute milk with cream for a richer sauce.
• Adding a handful of chopped fresh parsley just before serving brightens the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until heated through. For best texture, reheat covered with foil in a 350°F (180°C) oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may dry out faster. Reduce baking time and monitor closely to avoid overcooking.

Is it necessary to remove the fat from the pan before adding the onions?

Yes, pouring out excess fat avoids greasiness while keeping the flavorful browned bits enhances the sauce.

Rotisserie Flavored Chicken and Potato Bake Recipe

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★★★★★

4.5 from 54 reviews

• Author: Mariam
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x

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Description

This Rotisserie Flavoured Chicken and Potato Bake is a comforting, flavorful one-pan meal featuring juicy, seasoned chicken thighs cooked atop tender, creamy potatoes infused with garlic, onion, and Parmesan. The chicken is seared to render the fat before being baked with the potatoes in a savory milk-based sauce, resulting in golden brown, crispy-topped potatoes and perfectly cooked chicken. Perfect for a satisfying family dinner.

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Ingredients

Scale 1x2x3x

Rub 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

Main Ingredients

• 4 chicken thigh fillets, skin on and bone in (about 1.5 lb / 750 g)
• 1 tbsp olive oil
• 1 large onion, halved then sliced
• 2 garlic cloves, crushed
• 1.5 lb / 750 g potatoes, peeled and sliced into 1/8″ (0.3 cm) slices
• 1 cup milk
• 1 tsp salt
• Black pepper, to taste
• 1/2 cup Parmesan cheese, grated

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the dish later.
2. Prepare the Rub: In a small bowl, combine onion powder, garlic powder, paprika, dried thyme, salt, and black pepper. Use this mixture to thoroughly rub onto the chicken thighs, concentrating most of the rub on the skin side for maximum flavor.
3. Sear the Chicken: Heat olive oil in a large fry pan over medium heat. Place the chicken thighs skin side down and cook for 10 minutes to render the fat and crisp the skin. Then, turn the chicken over and cook the other side for 2 minutes. Remove the chicken from the pan and set aside on a plate.
4. Cook Onions and Garlic: Pour out and discard excess fat from the pan, but do not wipe it clean. Increase heat to medium-high and add the sliced onions and crushed garlic. Sauté for 2 minutes until softened and fragrant.
5. Add Milk and Deglaze: Pour in half of the milk and bring to a simmer. Use a wooden spoon to scrape up and mix the browned bits from the bottom of the pan into the milk for added flavor.
6. Layer Potatoes: Place half of the sliced potatoes in the pan over the onions and garlic. Season with 1/2 tsp salt, black pepper, and half of the grated Parmesan cheese.
7. Repeat Layers: Add the remaining potatoes on top, sprinkle with 1/2 tsp salt, black pepper, and the remaining Parmesan cheese. Pour the remaining milk over the layered potatoes.
8. Simmer Potatoes: Using an egg flip or spatula, press the potatoes gently into the milk. Let them simmer for 10 minutes on the stove while some of the milk evaporates and the potatoes soften slightly.
9. Assemble and Bake: Place the seared chicken thighs on top of the potatoes in the pan. Transfer the pan to the preheated oven and bake for 40 to 50 minutes until the chicken is cooked through and the top of the potatoes is golden brown.
10. Rest and Serve: Remove the pan from the oven and allow the dish to rest for 5 minutes before serving to let the juices redistribute for succulent chicken and perfectly set potatoes.

Notes

• Use potatoes that hold their shape well when cooked, such as Yukon Gold or red potatoes.
• Searing the chicken renders the fat and crisps the skin, adding essential flavor to the dish.
• Do not discard the browned bits in the pan when sautéing onions and garlic—they add rich flavor when deglazed with milk.
• If you prefer, substitute buttermilk for regular milk for a tangier flavor.
• Adjust seasoning with salt and pepper to taste before baking.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: rotisserie chicken, chicken thighs, potato bake, one-pan meal, baked chicken, savory potato dish, family dinner