I love that this recipe brings out incredible flavor with minimal cleanup. The chicken’s seasoned skin turns perfectly golden and crisp, while the potatoes soak up all that beautiful flavor underneath. It’s hearty, homey, and satisfying, yet elegant enough for guests. I also appreciate how the rub gives the chicken that classic rotisserie taste without needing a special cooker.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Chicken 4 chicken thigh fillets, skin on and bone in (about 1.5lb/750g) 1 tbsp olive oil
Potato 1 large onion, halved then sliced 2 garlic cloves, crushed 1.5 lb / 750g potatoes, peeled and sliced into 1/8″ / 0.3cm slices 1 cup milk 1 tsp salt Black pepper 1/2 cup parmesan, grated
Directions
I begin by preheating the oven to 350°F (180°C).
In a small bowl, I combine all the rub ingredients and coat the chicken, focusing mostly on the skin side.
I heat olive oil over medium heat in a large fry pan, place the chicken skin-side down, and cook for about 10 minutes to render the fat. Then I flip and cook the other side for 2 minutes before removing it to a plate.
I pour off the excess fat but don’t wipe the pan clean—those browned bits are full of flavor. I turn the heat up to medium-high, add the onion and garlic, and sauté for about 2 minutes until fragrant.
I pour in half the milk, scraping up the brown bits with a wooden spoon to infuse the milk with flavor.
I layer half the potatoes into the pan, season with salt, pepper, and half the parmesan. Then I repeat the layers with the remaining potatoes, seasoning, and parmesan, and pour over the rest of the milk.
I gently press the potatoes down with a spatula while it simmers for about 10 minutes so the milk reduces slightly.
I place the chicken on top of the potatoes and transfer the pan to the oven. It bakes for 40–50 minutes, until the chicken is golden and cooked through, and the potatoes are soft and bubbling.
I let it rest for about 5 minutes before serving so the flavors settle perfectly.
Servings and Timing
This recipe serves 4 people. It takes about 15 minutes to prepare and 1 hour to cook, with a total time of around 1 hour and 15 minutes.
Variations
I sometimes use chicken drumsticks or breast fillets instead of thighs, adjusting the oven time as needed. For an extra cheesy version, I sprinkle grated cheddar on top before baking. I’ve also added sliced mushrooms or spinach between the potato layers for extra texture and flavor.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I cover the dish with foil and warm it in the oven at 180°C (350°F) until heated through. It can also be frozen—once cooled, I freeze individual portions and reheat directly from frozen or after thawing overnight in the fridge.
FAQs
Can I make this with chicken breast instead of thighs?
Yes, I can. I just bake the potatoes for 30 minutes first, then place the chicken breasts on top and continue baking for another 20 minutes so they don’t dry out.
What kind of potatoes work best?
I like using starchy potatoes such as Russet or Sebago because they absorb the milk and juices, becoming wonderfully creamy.
Can I add other cheeses?
Absolutely. Gruyère, mozzarella, or cheddar all melt beautifully and add richness.
Do I need to peel the potatoes?
I usually do, but keeping the skin on gives a rustic texture and saves time—it’s entirely up to preference.
How do I know when the chicken is fully cooked?
I check that the juices run clear when pierced, or that the internal temperature reaches 75°C (165°F).
Can I make this dish ahead of time?
Yes, I prepare it up to the baking stage, cover, and refrigerate. When ready to cook, I bring it to room temperature and bake as directed.
Can I use cream instead of milk?
Yes, I sometimes replace half the milk with cream for an extra luxurious, creamy texture.
What if I don’t have a pan that’s oven-safe?
I start the recipe on the stove, then transfer everything to a preheated baking dish for the oven step.
Can I make it spicy?
Definitely! I add a pinch of chili powder or cayenne to the rub for a little heat.
How do I get the top extra crispy?
I switch the oven to broil for the last 3–5 minutes to make the chicken skin extra golden and the potato edges perfectly crisp.
Conclusion
I love how this rotisserie-flavoured chicken and potato bake brings together juicy, flavorful chicken and creamy, tender potatoes in one simple dish. It’s comforting, aromatic, and effortless—the kind of meal that feels like a Sunday roast but is easy enough for a weeknight. Every bite is packed with homely flavor and satisfying textures, making it a favorite at my table.
A comforting one-pan rotisserie-flavoured chicken and potato bake featuring golden, crispy-skinned chicken baked over creamy, garlicky potatoes. This dish combines the flavors of roast chicken and potato gratin in one easy, delicious meal.
Total Time:1 hour 15 minutes
Yield:4 servings
Ingredients
Rub:
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
Chicken:
4 chicken thigh fillets, skin on and bone in (about 1.5 lb / 750g)
1 tbsp olive oil
Potato:
1 large onion, halved then sliced
2 garlic cloves, crushed
1.5 lb / 750g potatoes, peeled and sliced into 1/8” / 0.3cm slices
1 cup milk
1 tsp salt
Black pepper, to taste
1/2 cup parmesan, grated
Instructions
Preheat the oven to 350°F (180°C).
In a small bowl, combine the rub ingredients and coat the chicken, focusing mostly on the skin side.
Heat olive oil over medium heat in a large oven-safe fry pan. Place the chicken skin-side down and cook for about 10 minutes to render the fat. Flip and cook the other side for 2 minutes. Remove to a plate.
Pour off excess fat but don’t wipe the pan clean. Increase heat to medium-high, add onion and garlic, and sauté for about 2 minutes until fragrant.
Pour in half the milk, scraping up any browned bits with a wooden spoon.
Layer half the potatoes in the pan, season with salt, pepper, and half the parmesan. Repeat with remaining potatoes, seasoning, and parmesan, then pour over the rest of the milk.
Press the potatoes down gently with a spatula and let simmer for about 10 minutes to slightly reduce the milk.
Place the chicken on top of the potatoes and transfer the pan to the oven. Bake for 40–50 minutes, until the chicken is golden and cooked through, and the potatoes are tender and bubbling.
Let rest for 5 minutes before serving to allow the flavors to settle.
Notes
Use chicken drumsticks or breasts instead of thighs, adjusting baking time as needed.
Sprinkle cheddar, Gruyère, or mozzarella for a cheesier version.
Add mushrooms or spinach between potato layers for extra texture.
For a creamy twist, substitute half the milk with cream.
To crisp the top, broil for the last 3–5 minutes.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
