Homemade Italian Chicken and Potatoes

Name: Homemade Italian Chicken and Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 6 chicken thighs; 1/4 cup olive oil; Juice of 1 lemon; 1 teaspoon garlic powder; 1 teaspoon dried Italian seasoning herbs; 1 teaspoon dried basil; 6-8 large potatoes; 1 large carrot; 6 tablespoons olive oil; 4 cloves garlic; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1 tablespoon fresh Rosemary; Zest of 1 lemon; 1 tablespoon dried Italian seasoning herbs; 3 sprigs fresh rosemary; half a lemon; fresh Rosemary; chopped parsley

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings
6 servings
Calories
587 kcal
Course
Main Course
Cuisine
Italian, American

Homemade Italian Chicken and Potatoes

Rhea Duncan

Report

This delicious dish combines two classic dinner pieces together to make the perfect homemade family meal.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

For the Chicken:

6 chicken thighs bone-in and skin-on and trimmed of extra fat
1/4 cup olive oil
Juice of 1 lemon
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning herbs
1 teaspoon dried basil

For the Potatoes:

6-8 large potatoes cut into quarters
1 large carrot peeled and cut into rounds
6 tablespoons olive oil
4 cloves garlic minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh Rosemary chopped
Zest of 1 lemon
1 tablespoon dried Italian seasoning herbs
3 sprigs fresh rosemary
half a lemon

Garnish:

fresh Rosemary optional
chopped parsley

Add to Shopping List

Instructions

Prep Work:

Combine all the ingredients listed in the "For the Chicken" section, make sure the chicken is well coated in the marinade. Cover and marinate in the fridge for at least 30 minutes, a few hours or overnight.
Soak the potatoes in cold water for about an hour. If you have time, replace the water after 30 minutes, for crispier potatoes.
Discard water and pat dry the potatoes with a paper towel.
When ready to cook preheat oven to 375 degrees F.
Prepare a 9x13 inch baking dish by drizzling it with some olive oil.

Cooking the Veggies:

Place bowl with chicken on the counter, for the meat to come to room temperature.
Peel the carrot and cut into rounds.
Add carrot and potatoes to a large bowl.
Add all the ingredients from the "For the Potatoes" section and toss to combine.
Add potatoes and carrot to the prepared baking dish. Distribute evenly. Make sure the potatoes are not overcrowded, otherwise they will steam and not get crispy.
Transfer to the oven and bake for 20-30 minutes.
Remove from oven and turn veggies onto the other side.

Adding the Chicken:

Give the chicken a good stir and place chicken thighs on top of the potatoes. Do NOT add the leftover sauce from the marinade.
Add the fresh rosemary springs and the halved lemon.
Bake for another 30 minutes, until the chicken is cooked and crispy and the veggies are tender.
To get the meat crispier, broil for 5 minutes before removing from the oven. Keep an eye on it to not burn it.
Remove from the oven, discard rosemary sprigs and garnish with fresh chopped parsley and serve.

Nutrition Information

Show Details

Calories 587kcal (29%) Carbohydrates 28g (9%) Protein 24g (48%) Fat 42g (65%) Saturated Fat 8g (40%) Cholesterol 110mg (37%) Sodium 503mg (21%) Potassium 1149mg (33%) Fiber 5g (20%) Sugar 0g (0%) Vitamin A 1795IU (36%) Vitamin C 24.9mg (28%) Calcium 80mg (8%) Iron 8mg (44%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 587 kcal

% Daily Value*

Calories	587kcal	29%
Carbohydrates	28g	9%
Protein	24g	48%
Fat	42g	65%
Saturated Fat	8g	40%
Cholesterol	110mg	37%
Sodium	503mg	21%
Potassium	1149mg	24%
Fiber	5g	20%
Sugar	0g	0%
Vitamin A	1795IU	36%
Vitamin C	24.9mg	28%
Calcium	80mg	8%
Iron	8mg	44%