There are few things more comforting than this Italian chicken and potatoes one-pan dish. Chicken pieces and potatoes are seasoned with garlic, onion, parsley, and oregano, and roasted to perfection.  This recipe guarantees the juiciest chicken and will make your kitchen smell incredible.

Tongs over pieces of baked chicken.


Nothing says “welcome home” better than the smell of chicken and potatoes roasting, especially when there is oregano involved.  There is just something about it that is so comforting.  

This is a dish I make very often for my family.  I will usually change it up every now and then, substitute some seasoning, or ingredients, but it is always a hit.  

Pair it with vegetables like roasted Brussels sprouts and carrots, garlic green beans, or a beautiful green salad and you’ve got a healthy and complete meal.

How to make it

  1. To get started, preheat your oven to 375f and set the oven rack to the middle.  Cut the chicken into pieces and dry each piece very well with a paper towel.  As mentioned above, this is a critical step to make this dish a success.
  2. Cut the potatoes into 1 – 1.5 inch cubes and dry them off with paper towels.  Mince the garlic and parsley, dice the onion, and grate the cheese.  Alternatively, skip the grating and use pre-grated Parmigiano Reggiano cheese.
Italian baked chicken and potatoes recipe process collage group number one.
  1. In a large bowl, combine the onion, garlic, parsley, oregano, grated cheese, and olive oil.  Mix well.  
  2. Dry the chicken one more time, with more paper towels, then season both sides with salt and pepper.  Add the chicken to the bowl and coat well with the mixture.  Use your hands to massage the mixture in the chicken and ensure it is thoroughly coated.
  3. Layer the chicken into a large baking dish, skin side up.  
  4. 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 cannot fit them all in the pan without overcrowding, use an additional baking dish for the potatoes.
Recipe process collage group number two.
  1. Drizzle the remaining olive oil onto the chicken and potatoes and place in the oven. Bake 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.
  2. If desired, you can broil the chicken for a few minutes to crisp up the skin, but be sure to watch carefully as it can burn if unattended.  The chicken will be done when the internal temperature reaches 165f.  When the chicken is done give it another sprinkle of kosher salt (about 1 teaspoon total).  Chicken needs salt! Let the chicken sit lightly tented for 10-15 minutes before serving to allow for the chicken to reabsorb some of the pan juices and become even juicier.  Right before serving, toss the chicken and potatoes with the pan juices and serve.

Recipe tip

Dry your chicken! Make sure the pieces are dried very well.  This is one of the keys to making roasted chicken and potatoes successfully. 

Whole chickens are usually packed in some type of solution, or water.  They will be very wet, and therefore must be dried extremely well before preparing.  

If the chicken is not dried, it will steam instead of roast which can yield a rubbery texture.  

The step of drying may seem small, but really does make or break this dish, so please don’t skip it!

Overhead shot of Italian baked chicken and potatoes in white baking dish with tongs.

More chicken recipes

If you like this Italian chicken and potatoes recipe, I think you’ll love these as well.  

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Italian Baked Chicken and Potatoes

4.99 from 88 votes
Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Servings: 6
Italian baked chicken and potatoes with oregano, onions, garlic, and Parmigiano Reggiano makes the most comforting, and hearty meal.

Ingredients 

  • 1 whole young chicken cut into pieces and dried very well
  • 6 medium potatoes cubed into 1" 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

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 off the chicken pieces very well with paper towels.  Whole chickens (and cut pieces) have a lot of water in them.  This needs to be removed to successfully roast the chicken.  Wet chicken will not roast well.  Instead, it will steam.  
  • Use a lot of olive oil!  It seems like a lot but it will make the chicken moister and just so much better.
  • Use two pans if you can not fit everything in one.  Avoid overcrowding to more effectively roast the chicken.
  • Broiling the chicken during the last few minutes can add a ton of crispiness and color to the skin.  It’s important to do this when the chicken is almost done cooking.  Doing it after the chicken is already 165f could make it too dry.  You only need to broil it for a few minutes.
  • Right when the chicken is finished cooking sprinkle it with some more kosher salt (about 1 teaspoon total).  Chicken needs plenty of salt and can absorb it more easily when it comes right out of the oven.
  • Let the chicken sit for 10-15 minutes before eating.  This will help the chicken reabsorb all the pan juices. 

Nutrition

Calories: 720kcal | Carbohydrates: 11.8g | Protein: 51.7g | Fat: 51.4g | Saturated Fat: 11.9g | Cholesterol: 159mg | Sodium: 1046mg | Potassium: 676mg | Fiber: 1.8g | Sugar: 0.9g | Calcium: 207mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.99 from 88 votes (29 ratings without comment)

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168 Comments

  1. Deborah says:

    4 stars
    I made this with bone-in and skin-on thighs as a test run for Thanksgiving. After years of turkey, our adult children asked for chicken and that’s fine with us! Rather than roast a whole chicken I plan to do pieces. I think I’ll separate the pans as others have mentioned. The aroma was heavenly! I broiled a couple of minutes at the end since the skin was still soft and I prefer a little crispy.

    1. Tara says:

      We’re happy you enjoyed, Deborah!

  2. Frank Caruso says:

    5 stars
    Love this !!
    I have to work out of town and I can’t wait to get home to make this !! I enjoy it by using chicken thighs and Italian seasoning instead of oregano. Love the crispy skin. When I reheat the chicken I do it in my air fryer so I can get the crispy chicken skin back. Thanks James !!

    1. Tara says:

      We’re so happy you love the recipe, Frank!