Rotisserie-Style Chicken and Potato Bake

Method12 steps · about 1 hr 15 min

1. 1

   Step 1: Preheat the oven to 180°C / 350°F. Have the onion halved and sliced, garlic crushed and peeled starchy potatoes sliced about 3 mm thick. Use a large oven-safe frying pan that leaves some potatoes exposed around the chicken.

2. 2

   Step 2: Mix the onion powder (½ tsp), garlic powder (½ tsp), paprika (1 tsp), dried thyme and measured rub salt (½ tsp) and pepper. Rub all this mixture over the four raw thighs, putting most on the skin side.

   Uses ½ tsp onion powder · ½ tsp garlic powder · 1 tsp paprika · 1½ tsp dried thyme leaves · ½ tsp salt for the chicken rub · ¼ tsp black pepper for the chicken rub · 4 raw skin-on bone-in chicken thighs, about 750 g in total

3. 3

   Step 3: Heat the olive oil (1 tbsp) in the large oven-safe pan over medium heat. Add all four rubbed thighs skin-side down and cook for 10 minutes to brown the skin and render fat.

   Render skin-side chicken fat · 10 minUses All four rubbed thighs · 1 tbsp olive oil

4. 4

   Step 4: Turn the thighs and cook the other side for 2 minutes. Lift them onto a plate; they will finish cooking in the oven.

   Brown second chicken side · 2 minUses All four thighs and their pan

5. 5

   Step 5: Pour out and discard the liquid fat from the pan, keeping the browned bits stuck to its surface. Do not wipe the pan. Return it to medium-high heat and keep the chicken separate on its plate.

   Uses The used frying pan after lifting the chicken

6. 6

   Step 6: Add all the prepared onion (1) and crushed garlic (2) to the pan and sauté for 2 minutes.

   Sauté onion and garlic · 2 minUses The retained used pan and browned bits · 1 large onion, halved and sliced · 2 garlic cloves, crushed

7. 7

   Step 7: Add ½ cup of the milk and bring to a simmer. Scrape the browned bits from the pan into the milk with a wooden spoon.

   Uses All the aromatic base · First ½ cup milk

8. 8

   Step 8: Lay half the potato slices over the simmering milk base. Scatter over ½ tsp of the gratin salt, black pepper to taste and ¼ cup of the Parmesan.

   Uses All the milk base · First 375 g potato slices · First ½ tsp gratin salt · Some of the gratin black pepper, to taste · First ¼ cup grated Parmesan

9. 9

   Step 9: Repeat with the remaining potato slices, ½ tsp gratin salt, black pepper and ¼ cup Parmesan. Pour over the remaining ½ cup milk.

   Uses All the first-layer pan mixture · Remaining 375 g potato slices · Remaining ½ tsp gratin salt · Black pepper for the second layer, to taste · Remaining ¼ cup Parmesan · Remaining ½ cup milk

10. 10

    Step 10: Simmer the layered potatoes for 10 minutes, gently pressing them into the milk with a spatula as some liquid evaporates.

    Simmer layered potato gratin · 10 minUses The complete potato pan

11. 11

    Step 11: Place all four browned thighs on the simmered potatoes. Bake at 180°C / 350°F for 40–50 minutes, checking from 40 minutes, until the potatoes are tender and golden and the chicken reaches at least 74°C / 165°F in the thickest part away from the bone. Continue cooking if needed.

    Bake chicken and potato gratin · 40 minUses All the simmered gratin · All four held thighs lifted from the frying pan

    
12. 12

    Step 12: Rest the dish for 5 minutes, then serve the four chicken thighs with the potatoes as four meals.

    Rest chicken and gratin · 5 minUses The complete cooked dish