How about an easy and delicious meal, with only a few dishes to clean up after? Sign me up! As much of a cook as I am, and with all the great cookware and gadgets I have, it can be nice at times to use the bare minimum and still have a amazing meal. This is the recipe for those days. I hope you like it!
A one pan meal – TWO dishes in one pan! By baking the potato gratin with chicken on top, the chicken juices mix into the potato gratin, creating incredible flavor. The chicken fat is rendered on the stove first to remove excess fat and is seasoned with a rotisserie chicken flavored rub.
One Pan Rotisserie Chicken on Potato Gratin
Serves: 4
Prep time 15 mins
Cook time 1 hour
Total time 1 hour 15 mins
Ingredients
Rub
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp paprika
- 1½ tsp dried thyme leaves
- ½ tsp salt
- ¼ tsp black pepper
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 lbs potatoes (Note 1), peeled and sliced into ⅛” / 0.3cm slices
- 1 cup milk
- 2 tsp salt
- Black pepper
- ½ cup parmesan, grated
Instructions
- Preheat oven to 350F/180C.
- Combine the Rub ingredients in a small bowl. Rub onto the chicken, using most on the skin side.
- Heat olive oil over medium heat in a large fry pan. (Note 2) Place chicken in the pan, skin side down. Cook for 10 minutes – this renders the fat. Then turn and cook the other side for 2 minutes. Remove chicken onto a plate.
- Pour out and discard all the fat but do not wipe the pan. Return the pan to the stove and turn up the heat to medium high.
- Add the onion and garlic together and sauté for 2 minutes.
- Add half the milk and bring to simmer. Use a wooden spoon to scrape the bottom of the pan to mix the brown bits into the milk.
- Place half the potatoes in the pan. Scatter over 1 tsp salt, black pepper and half the parmesan.
- Repeat with remaining potato, salt and parmesan, then pour over the remaining milk.
- Use a egg flip to press the potatoes into the milk while it simmers for 10 minutes and some of the milk has evaporated.
- Place chicken on the potato, then place in the oven and bake for 40 to 50 minutes, until the chicken is cooked and the potatoes are golden brown on top.
- Allow to rest for 5 minutes before serving.
Notes
1. You need to use starchy potatoes for potato gratin as they breakdown when cooked so they absorb the juices and become nice and creamy. The best to use are Russet.
2. You need to use a fry pan large enough so that some of the potato is exposed (rather than all under the chicken) so some of the surface gets browned.
The alternative is to start it on the stove in a fry pan then switch to a baking pan for the roasting part. If you do this, preheat the baking pan in the oven.
3. Note that the potato gratin is not as thick as the traditional gratin, it is enough for 4 servings. You can definitely increase the amount of potato, just cook them for longer on the stove so they still finish baking in the same time as the chicken.
Susy Sedano is a Content Producer at Digital Wellness, a fitness enthusiast and an avid cook of healthy meals. She prides herself on creating healthy dishes for family and friends, and is always on the hunt for new workouts and recipes! Despite her hectic non-stop work and fitness schedules, she is a “girl’s girl” and a student of life!
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