Italian Baked Chicken and Potatoes
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
720 kcal
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Course
Main Course
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Cuisine
Italian
Italian Baked Chicken and Potatoes
Description
The recipe begins by drying chicken pieces thoroughly to avoid steaming during baking, ensuring crispy skin. The chicken is seasoned with salt, pepper, and an herb and cheese mixture including garlic, onion, parsley, oregano, and grated Parmigiano Reggiano, all blended with olive oil. The potatoes are cubed into one-inch pieces and coated with the remaining herb and oil mixture before being placed with the chicken in the baking dish.
Baking at 375°F delivers chicken with a browned skin and tender meat while potatoes become golden and flavorful. Spoonfuls of the cooking juices baste the chicken during baking to maintain moisture. Optionally, broiling briefly near the end can add additional crispness to the skin without drying the meat.
This dish works well as a satisfying dinner served with the roasted potatoes, combining protein and starch in one pan. Letting the chicken rest after baking allows juices to redistribute for a moist finish. Additional kosher salt sprinkled just after baking enhances the flavors.
Using ample olive oil helps keep the chicken moist despite high heat roasting. Overcrowding should be avoided by using two pans if needed. Careful drying and seasoning are key to roasting success for both the chicken and potatoes.
Ingredients
- 1 whole chicken cut into pieces and dried very well, young
- 6 medium potato cubed into 1" pieces
- 6 cloves garlic minced
- 1 medium onion diced
- 1/2 cup Italian flat-leaf parsley minced
- 1/2 cup (45g) Parmigiano Reggiano cheese grated
- 2 teaspoons oregano dried
- 3/4 cup (180g) olive oil divided
- 2 teaspoons kosher salt Diamond Crystal brand
- 1 teaspoon black pepper
Instructions
- Preheat oven to 375F and set oven rack to middle. Dry the chicken pieces and potato cubes well with paper towels.
- In a large bowl combine the onion, garlic, parsley, oregano, grated cheese, and 1/2 cup of olive oil. Mix well. Dry the chicken off one more time, then season both sides with salt and pepper. Add the chicken into the bowl and coat well. Use your hands to really get the chicken coated!
- Layer the chicken into a large baking dish skin side up. Toss the potatoes into the bowl with the remaining olive oil mixture and mix well. Season the potatoes with a bit more salt and pepper then place the potatoes around the chicken. If you can not fit it all in the same dish, use another baking dish for the remaining potatoes.
- Drizzle remaining olive oil onto the chicken and potatoes. Bake the chicken for 45 minutes. At the halfway point spoon some of the juices on top of each piece of chicken and resume baking.
- After 45 minutes the chicken should be almost cooked. If desired you can broil the chicken for a few minutes to crisp up the skin, but watch carefully! The chicken is done when the internal temperature reaches 165f.
- Right when the chicken comes out, sprinkle it with a bit more kosher salt (about 1 teaspoon total). Let the chicken sit lightly tented for 10-15 minutes before serving. The chicken will reabsorb some of the pan juices and become moister. Right before serving toss the chicken and potatoes into the pan juices and serve. Enjoy!
Notes
- Dry chicken pieces thoroughly to prevent steaming and promote crispy skin.
- Use plenty of olive oil to keep chicken moist and flavorful during roasting.
- If needed, use two pans to avoid overcrowding for even cooking.
- Broil chicken toward the end of cooking for a few minutes to enhance skin crispness, taking care not to dry the meat.
- Sprinkle an additional teaspoon of kosher salt on the chicken just after baking to enhance flavor.
- Let the chicken rest for 10 to 15 minutes before serving to allow juices to redistribute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 720 kcal
% Daily Value*
| Calories | 720kcal | 36% |
| Carbohydrates | 11.8g | 4% |
| Protein | 51.7g | 103% |
| Fat | 51.4g | 79% |
| Saturated Fat | 11.9g | 60% |
| Cholesterol | 159mg | 53% |
| Sodium | 1046mg | 44% |
| Potassium | 676mg | 14% |
| Fiber | 1.8g | 7% |
| Sugar | 0.9g | 2% |
| Calcium | 207mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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