Italian Oven Roasted Chicken and Potatoes
Indulge in the comforting flavors of Italy with this Italian Oven Roasted Chicken and Potatoes recipe, a one-pan wonder that's as easy as it is delicious. Perfectly marinated bone-in, skin-on chicken thighs are roasted until golden and crispy, surrounded by tender, seasoned yellow potatoes. Infused with the rustic aromas of fresh rosemary, garlic, oregano, and a zesty touch of lemon, this dish offers a balance of hearty and vibrant flavors. Preparing this crowd-pleasing dinner is a breeze with just 20 minutes of prep time, making it an ideal choice for busy weeknights or a cozy family meal. Serve it straight from the oven for a stunning presentation, then garnish with fresh parsley for an extra pop of color and freshness. This roasted chicken and potato recipe is sure to become a household favorite!
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Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 500 grams Yellow potatoes
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves
- 2 teaspoons Dried oregano
- 2 sprigs Fresh rosemary
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 piece Lemon
- 2 tablespoons Parsley (optional, for garnish)
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Wash the yellow potatoes thoroughly and cut them into bite-sized chunks. No need to peel unless desired.
Step 3
In a large bowl, combine 2 tablespoons of olive oil, minced garlic (or finely chopped), dried oregano, paprika, salt, black pepper, and the juice of half a lemon.
Step 4
Add the chicken thighs to the bowl and toss to coat them evenly in the marinade. Let them sit for 10-15 minutes for additional flavor infusion if time allows.
Step 5
In a separate bowl, toss the potato chunks with the remaining 1 tablespoon of olive oil, a pinch of salt, and some black pepper.
Step 6
On a large baking sheet or roasting pan, arrange the marinated chicken thighs skin-side up, leaving space around each piece. Scatter the seasoned potato chunks around the chicken.
Step 7
Place the rosemary sprigs on the tray, tucking them between the chicken and potatoes for aromatic flavor.
Step 8
Roast in the preheated oven for 40-45 minutes, or until the chicken skin is golden and crispy and the internal temperature of the chicken reaches 75°C (165°F). The potatoes should be tender and lightly browned.
Step 9
If the chicken skin needs extra crisping, switch the oven to the broil setting for the last 2-3 minutes, keeping a close eye to prevent burning.
Step 10
Once done, remove the pan from the oven and let it rest for 5 minutes. Squeeze the remaining half of the lemon over everything for a fresh burst of flavor.
Step 11
Garnish with chopped parsley if desired, and serve hot. Enjoy your delicious Italian oven-roasted chicken and potatoes!
Nutrition Facts
| Serving size | (1223.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2235.8 |
| Total Fat 146.4g | 0% |
| Saturated Fat 36.1g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 486mg | 0% |
| Sodium 2893.7mg | 0% |
| Total Carbohydrate 113.1g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 6.2g | |
| Protein 119.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 188.2mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 3450.8mg | 0% |
Source of Calories