Servings
Font
Back
Homemade Italian Chicken and Potatoes
5 from 21 votes

Homemade Italian Chicken and Potatoes

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

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

Ingredients

For the Chicken:
  • 6 chicken thighs bone-in and skin-on and trimmed of extra fat
  • 1/4 cup olive oil
  • lemon juice of 1
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning dried herbs
  • 1 teaspoon basil dried
For the Potatoes:
  • 6-8 potato cut into quarters, large
  • 1 carrot peeled and cut into rounds, large
  • 6 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper ground
  • 1 tablespoon rosemary chopped, fresh
  • lemon zest of 1
  • 1 tablespoon Italian seasoning dried herbs
  • 3 rosemary sprigs, fresh
  • lemon half
Garnish:
  • rosemary optional, fresh
  • parsley chopped

Instructions

Prep Work:
    Cup of Yum
  1. 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.
  2. Soak the potatoes in cold water for about an hour. If you have time, replace the water after 30 minutes, for crispier potatoes.
  3. Discard water and pat dry the potatoes with a paper towel.
  4. When ready to cook preheat oven to 375 degrees F.
  5. Prepare a 9x13 inch baking dish by drizzling it with some olive oil.
Cooking the Veggies:
  1. Place bowl with chicken on the counter, for the meat to come to room temperature.
  2. Peel the carrot and cut into rounds.
  3. Add carrot and potatoes to a large bowl.
  4. Add all the ingredients from the "For the Potatoes" section and toss to combine.
  5. 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.
  6. Transfer to the oven and bake for 20-30 minutes.
  7. Remove from oven and turn veggies onto the other side.
Adding the Chicken:
  1. Give the chicken a good stir and place chicken thighs on top of the potatoes. Do NOT add the leftover sauce from the marinade.
  2. Add the fresh rosemary springs and the halved lemon.
  3. Bake for another 30 minutes, until the chicken is cooked and crispy and the veggies are tender.
  4. To get the meat crispier, broil for 5 minutes before removing from the oven. Keep an eye on it to not burn it.
  5. Remove from the oven, discard rosemary sprigs and garnish with fresh chopped parsley and serve.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 587

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.