Rotisserie Flavored Chicken and Potato Bake
Bone in chicken thighs with a rotisserie style rub, set over creamy Parmesan milk potatoes and baked in one skillet.
Equipment
- Large oven safe skillet
- Small bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 1 ½ lb bone in, skin on chicken thighs about 4 thighs
- ½ tsp onion powder for the rub
- ½ tsp garlic powder for the rub
- 1 tsp paprika for the rub
- 1 ½ tsp dried thyme leaves for the rub
- ¼ tsp kosher salt for the rub
- ¼ tsp black pepper for the rub
- 1 tbsp olive oil for searing
- 1 large onion halved and sliced
- 2 cloves garlic crushed
- 1 ½ lb potatoes peeled and sliced 1/8 inch thick
- 1 cup whole milk
- ½ cup grated Parmesan cheese
- ¼ tsp kosher salt for the potatoes
- ¼ tsp black pepper for the potatoes
Instructions
Cooking
- Season. Heat the oven to 350 degrees F. Rub the chicken with the spice, salt, and pepper mixture.
- Sear. Cook the thighs skin side down in the oil for 10 minutes, flip for 2 minutes, and set aside.
- Sauce base. Pour off most of the fat, then cook the onion and garlic over medium high heat for 2 minutes. Add half the milk and scrape up the browned bits.
- Layer. Add half the potatoes, salt, pepper, and Parmesan. Repeat, then pour in the remaining milk and simmer 10 minutes.
- Bake. Set the chicken on top and bake 40 to 50 minutes, until it reaches 165 degrees F. Rest 5 minutes.
Notes
Substitutions: Bone in breasts can replace thighs but cook faster.
Tips: Slice the potatoes evenly and keep the pan unwiped for flavor. Broil briefly for crisper skin.
Storage: Refrigerate for 3 to 4 days. Reheat to 165 degrees F. Do not freeze.