Are you ready for a hearty meal that feels like a warm hug? Look no further than this Rotisserie Flavored Chicken and Potato Bake! This dish combines tender chicken thighs with creamy potatoes, all baked together for a perfect family dinner. Plus, there’s a chance to win something special at the end of the recipe. Let’s dive in!
Why Make This Recipe
This recipe is perfect for busy weeknights or cozy weekends. It’s easy to prepare, tastes amazing, and has that wonderful rotisserie chicken flavor. The combination of chicken and potatoes means you get a filling meal all in one dish. Plus, the leftovers (if there are any!) make for great lunches the next day.
How to Make Rotisserie Flavored Chicken and Potato Bake
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 and 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:
- Preheat your oven to 350F/180C.
- In a small bowl, mix together the onion powder, garlic powder, paprika, dried thyme leaves, 1/2 tsp salt, and black pepper. This will be your rub.
- Rub this mixture all over the chicken, making sure to focus on the skin side.
- Heat the olive oil in a large fry pan over medium heat. Place the chicken in the pan, skin side down, and cook for 10 minutes to render the fat. Flip and cook the other side for 2 minutes. Remove the chicken and place it on a plate.
- Carefully pour out the excess fat from the pan but don’t wipe it clean.
- Increase the heat to medium-high, then add the sliced onion and crushed garlic to the pan. Sauté for about 2 minutes.
- Pour in half the milk and bring it to a simmer, scraping the bottom of the pan to mix in any brown bits.
- Place half the sliced potatoes in the pan. Season with 1/2 tsp salt, black pepper, and half the grated parmesan.
- Repeat with the remaining potatoes, salt, and parmesan. Then, pour over the rest of the milk.
- Use a spatula to press the potatoes into the milk and let it simmer for 10 minutes until some of the milk has evaporated.
- Place the chicken on top of the potatoes, then bake in the oven for 40 to 50 minutes, or until the chicken is cooked through and the potatoes are golden brown.
- Allow to rest for 5 minutes before serving.
How to Serve Rotisserie Flavored Chicken and Potato Bake
Serve this dish hot right from the oven! You can pair it with a simple salad or some steamed vegetables for a complete meal. Everyone will love the crispy chicken and creamy potatoes!
How to Store Rotisserie Flavored Chicken and Potato Bake
If you have leftovers, store them in an airtight container in the refrigerator. This dish can be stored for up to 3 days. To reheat, place it in the oven or microwave until warm.
Tips to Make Rotisserie Flavored Chicken and Potato Bake
- Make sure to season the chicken well for maximum flavor.
- If you want extra crispy skin, you can broil the chicken for the last few minutes of cooking.
- Feel free to add other vegetables like carrots or bell peppers for added nutrition and flavor.
Variation
If you want to change it up, try using chicken breast instead of thighs or switch the potatoes for sweet potatoes. You can also experiment with different herbs and spices to suit your taste!
FAQs
Can I use boneless chicken thighs?
Yes, you can use boneless chicken thighs, but keep in mind they may cook faster. Check for doneness a bit earlier.Can I make this ahead of time?
Yes, you can prep everything in advance, then cover and refrigerate it. Bake it fresh when you’re ready to serve.Is this recipe gluten-free?
Yes, all the ingredients used in this recipe are gluten-free. Always check specific product labels to be sure.
Now you’re all set to make this delicious Rotisserie Flavored Chicken and Potato Bake! Enjoy your meal and don’t forget to enter the giveaway for a chance to win something special! Happy cooking!
Rotisserie Flavored Chicken and Potato Bake
Ingredients
Chicken and Seasoning
- 4 pieces chicken thigh fillets (skin on and bone in, about 1.5lb/750g)
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp paprika
- 1 ½ tsp dried thyme leaves
- 1 tsp salt divided
- ¼ tsp black pepper divided
Vegetables and Potatoes
- 1 tbsp olive oil for pan frying
- 1 large onion (halved and sliced)
- 2 cloves garlic (crushed)
- 1.5 lb potatoes (peeled and sliced into 1/8″ / 0.3cm slices)
- 1 cup milk
- ½ cup parmesan (grated)
Instructions
Preparation
- Preheat your oven to 350F/180C.
- In a small bowl, mix together the onion powder, garlic powder, paprika, dried thyme leaves, 1/2 tsp salt, and black pepper. This will be your rub.
- Rub this mixture all over the chicken, making sure to focus on the skin side.
Cooking
- Heat the olive oil in a large fry pan over medium heat. Place the chicken in the pan, skin side down, and cook for 10 minutes to render the fat.
- Flip and cook the other side for 2 minutes. Remove the chicken and place it on a plate.
- Carefully pour out the excess fat from the pan but don’t wipe it clean.
- Increase the heat to medium-high, then add the sliced onion and crushed garlic to the pan. Sauté for about 2 minutes.
- Pour in half the milk and bring to a simmer, scraping the bottom of the pan to mix in any brown bits.
- Place half the sliced potatoes in the pan and season with 1/2 tsp salt, black pepper, and half the grated parmesan.
- Repeat with the remaining potatoes, salt, and parmesan. Then, pour over the rest of the milk.
- Use a spatula to press the potatoes into the milk and let it simmer for 10 minutes until some of the milk has evaporated.
- Place the chicken on top of the potatoes, then bake in the oven for 40 to 50 minutes, or until the chicken is cooked through and the potatoes are golden brown.
- Allow to rest for 5 minutes before serving.
