Welcome to your new go-to weeknight dinner! This Italian Baked Chicken and Potatoes Recipe offers incredible comfort and flavor in one easy-to-clean-up pan. Imagine juicy, tender chicken infused with aromatic herbs, nestled among perfectly crispy potatoes. This simple dish brings authentic Italian tastes right to your family table, making dinner both delicious and stress-free.
Why You’ll Love This Italian Baked Chicken and Potatoes Recipe
This delightful dish is perfect for busy parents and beginners looking for a simple yet satisfying meal. Here’s why it will become a family favorite:
- One-pan convenience: Prepare and cook everything in a single baking dish for minimal cleanup.
- Juicy, tender chicken every time: Our method ensures perfectly cooked, succulent chicken that’s bursting with flavor.
- Perfectly crispy potatoes: The potatoes roast beautifully, developing a golden, crisp exterior and a fluffy interior.
- Rich, aromatic Italian flavors: Fresh garlic, herbs, and Parmigiano Reggiano create an irresistible aroma and taste.
To ensure you’re using a truly authentic product, the Parmigiano Reggiano Consortium provides detailed information on its protected designation of origin.
- Ideal for family dinners: It’s a wholesome, satisfying meal that appeals to everyone, even picky eaters.
- Minimal cleanup: Fewer dishes mean more time enjoying your meal and less time scrubbing.
Ingredients
Gather these fresh, simple ingredients to create a delicious Italian Baked Chicken and Potatoes Recipe for 6 servings. Quality ingredients make all the difference in this classic dish.
- 1 whole young chicken, cut into pieces and dried very well
- 6 medium potatoes, cubed into 1-inch pieces
- 6 cloves garlic, minced
- 1 medium onion, diced
- 1/2 cup minced flat-leaf Italian parsley
- 1/2 cup (45g) grated Parmigiano Reggiano cheese
- 2 teaspoons dried oregano
- 3/4 cup (180g) olive oil, divided
- 2 teaspoons Diamond Crystal Kosher salt
- 1 teaspoon pepper
Notes & Substitutions
You have flexibility with this rustic recipe. Feel free to adapt it to your preferences.
- Chicken Cuts: While a whole cut-up chicken works best, you can use bone-in, skin-on thighs, drumsticks, or a mix. Adjust baking time if using smaller pieces.
- Potato Types: Yukon Gold or red potatoes are excellent alternatives to standard russets. They hold their shape well and get wonderfully creamy inside.
- Herb Variations: Fresh rosemary sprigs or a few thyme sprigs can complement or substitute for oregano.
- Cheese Alternatives: Pecorino Romano cheese offers a sharper, saltier flavor if you prefer.
- Olive Oil: Use good quality extra virgin olive oil for the best flavor; it’s a key component in this Italian dish.
Equipment
You only need a few basic kitchen tools to make this delightful chicken and potato bake.
- Large mixing bowl
- Large baking dish or roasting pan (13×9 inch or larger)
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Instant-read thermometer (optional, but highly recommended for perfect doneness)
Instructions
Creating this flavorful Italian Baked Chicken and Potatoes Recipe is straightforward. Follow these steps for tender chicken and crispy potatoes every time.
Step 1: Prep Oven and Ingredients.
Preheat your oven to 375°F (190°C) and position an oven rack in the middle. Use paper towels to thoroughly dry the chicken pieces and cubed potatoes. This step is crucial for crispy skin and well-roasted potatoes. Mince the garlic, dice the onion, chop the parsley, and grate the Parmigiano Reggiano cheese.
Step 2: Create Herb Mixture.
In a large mixing bowl, combine the diced onion, minced garlic, chopped parsley, dried oregano, grated cheese, and 1/2 cup of the olive oil. Mix these ingredients well until they form a fragrant paste. This mixture will infuse the chicken with rich Italian flavors.
Step 3: Season and Coat Chicken.
Dry the chicken pieces one more time with paper towels to ensure maximum crispiness. Season both sides generously with 2 teaspoons of Diamond Crystal Kosher salt and 1 teaspoon of pepper. Add the seasoned chicken to the bowl with the herb mixture. Use your hands to thoroughly coat each piece, massaging the seasoning into the skin and flesh.
Step 4: Arrange in Baking Dish.
Arrange the coated chicken pieces in a large baking dish, ensuring the skin side is facing up. Now, add the cubed potatoes to the remaining herb mixture in the bowl. Toss the potatoes to coat them evenly, then season them with a bit more salt and pepper to taste. Place the seasoned potatoes around the chicken in the baking dish. If the dish looks too crowded, use a second baking dish for the remaining potatoes to ensure everything roasts, not steams.
Step 5: Bake Chicken and Potatoes.
Drizzle the remaining 1/4 cup of olive oil evenly over both the chicken and potatoes in the dish. Place the baking dish in the preheated oven and bake for 45-50 minutes. At the halfway point (around 20-25 minutes), carefully pull out the dish and spoon some of the delicious pan juices over each piece of chicken. This basting helps keep the chicken moist and adds flavor.
Step 6: Achieve Crispy Skin (Optional) & Rest.
After 45-50 minutes, the chicken should be nearly cooked through. If you desire extra crispy chicken skin, you can optionally broil the dish for an additional 5-7 minutes. Watch the chicken very carefully during broiling to prevent burning, as ovens vary.
For safe consumption, the USDA recommends a minimum internal temperature of 165°F (74°C) for all poultry.
The chicken is done when an instant-read thermometer inserted into the thickest part (avoiding bone) reads 165°F (74°C). Remove the dish from the oven and immediately sprinkle the chicken with about 1 teaspoon more kosher salt. Tent the dish loosely with foil and let it rest for 10-15 minutes. This resting period allows the juices to redistribute, making the chicken incredibly moist and tender. Before serving, toss the chicken and potatoes gently in the flavorful pan juices. Enjoy your homemade Italian Baked Chicken and Potatoes Recipe!
Pro Tips for the Best Baked Chicken and Potatoes
Achieve perfect results with these essential tips, ensuring your dish is full of flavor and texture.
- Thoroughly Dry Chicken: Patting the chicken completely dry with paper towels is crucial. Moisture prevents the skin from crisping up and can lead to steaming, not roasting.
- Don’t Skimp on Olive Oil: Olive oil is key to both flavor and texture. Generous use helps create crispy skin and perfectly roasted potatoes, preventing them from drying out.
- Avoid Overcrowding: Give your chicken and potatoes space in the baking dish. Overcrowding traps steam, making food soggy instead of deliciously crisp. Use two dishes if needed.
- Broil for Crispy Skin: For an extra golden and crispy finish, broil the chicken for a few minutes at the end. Keep a close eye on it, as broilers can quickly burn food.
- Season After Baking: A final sprinkle of kosher salt right when the dish comes out of the oven brightens all the flavors and adds a perfect finishing touch.
- Rest the Chicken: Tenting the chicken with foil and allowing it to rest for 10-15 minutes after baking helps the juices redistribute, resulting in exceptionally tender and juicy meat.
Serving Suggestions, Storage & Variations
This versatile Italian Baked Chicken and Potatoes Recipe pairs well with many sides and adapts easily to your tastes.
Serving Suggestions
- Serve with a simple, fresh green salad tossed in a light vinaigrette.
- Steamed green beans, asparagus, or broccoli make excellent vegetable accompaniments.
- Offer crusty Italian bread on the side to soak up the delicious pan juices.
Storage
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for 3-4 days.
- Freezing: For longer storage, freeze cooled chicken and potatoes in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in the oven at 300°F (150°C) until warmed through, or in a microwave for quicker results.
Variations
- Add Lemon: Include lemon wedges or cherry tomatoes during the last 20 minutes of baking for a bright, fresh flavor.
- Other Root Vegetables: Incorporate other hardy root vegetables like carrots, parsnips, or sweet potatoes alongside the regular potatoes.
- Different Spices: Experiment with smoked paprika for a touch of warmth, or fresh rosemary sprigs tucked into the dish.
Nutrition Information
Here’s an estimated nutritional breakdown per serving for this delicious Italian Baked Chicken and Potatoes Recipe. Please remember these are approximate values.
| Nutrient | Amount |
|---|---|
| Calories | 720 kcal |
| Carbohydrates | 11.8 g |
| Protein | 51.7 g |
| Fat | 51.4 g |
| Saturated Fat | 11.9 g |
| Cholesterol | 159 mg |
| Sodium | 1046 mg |
| Potassium | 676 mg |
| Fiber | 1.8 g |
| Sugar | 0.9 g |
| Calcium | 207 mg |
| Iron | 3 mg |
Frequently Asked Questions
Have questions about this easy Italian Baked Chicken and Potatoes Recipe? We have answers!
- Can I use boneless chicken? Yes, you can, but bone-in, skin-on chicken yields the most flavor and juiciness. If using boneless chicken, reduce baking time to prevent drying out.
- What type of potatoes work best? Russet, Yukon Gold, or red potatoes are all excellent choices. They hold up well to roasting and get deliciously tender inside.
- How do I ensure the skin gets crispy? Pat the chicken very dry, use plenty of olive oil, avoid overcrowding the pan, and consider a short broil at the end.
- Can I prepare this dish ahead of time? You can prep the herb mixture and cut the vegetables a day in advance. Add the chicken and combine just before baking.
- Is it possible to use specific chicken pieces instead of a whole chicken? Absolutely! Feel free to use all thighs, drumsticks, or a mix, as long as they are bone-in and skin-on for the best results.
Conclusion
This Italian Baked Chicken and Potatoes Recipe is the perfect blend of simplicity and incredible flavor, making weeknight dinners a breeze. With its tender, herb-infused chicken and perfectly crispy potatoes, it’s a comforting meal that truly satisfies. Embrace the ease of this one-pan wonder and bring the taste of Italy to your table tonight. Give this recipe a try, and don’t forget to rate it, share your comments, and let us know how much you loved it!
Italian Baked Chicken and Potatoes Recipe
Ingredients
Equipment
Method
- Preheat oven to 375F with the rack in the middle, then pat chicken and potatoes dry with paper towels.
- In a large bowl, combine onion, garlic, parsley, oregano, cheese, and 1/2 cup olive oil, mixing well. Season chicken with salt and pepper, add to the bowl, and coat thoroughly with the mixture.
- Arrange chicken skin-side up in a large baking dish. Toss potatoes in the remaining mixture, season with salt and pepper, and place them around the chicken; use an additional dish if needed.
- Drizzle remaining olive oil over the chicken and potatoes, then bake for 45 minutes, spooning pan juices over the chicken halfway through.
- After 45 minutes, broil briefly if desired to crisp the skin, watching carefully, until the chicken reaches an internal temperature of 165F.
- Upon removal from the oven, sprinkle with an extra teaspoon of kosher salt, tent loosely, and let rest for 10-15 minutes before tossing with pan juices and serving for maximum moisture and flavor.