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.
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Nothing says “welcome home” better than the smell of chicken and potatoes roasting.
From this Italian baked chicken and potatoes dish, to chicken scarpariello, Greek lemon chicken and potatoes, or hot honey chicken and potatoes, the combo of these 2 ingredients is classic.
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
- 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.
- 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.
- In a large bowl, combine the onion, garlic, parsley, oregano, grated cheese, and olive oil. Mix well.
- 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.
- 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 cannot fit them all in the pan without overcrowding, use an additional baking dish for the potatoes.
- 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.
- 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 and I recommend this in most of my chicken recipes, including Chicken Savoy.
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!
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Italian Baked Chicken and Potatoes
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
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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It is delicious. I made it out of chicken thighs only and it turned out great. Only thing is that when halving recipe i needed to add a bit more than half of olive oil. Love your recipes, thank you!
Hi Maciej, so happy you liked this recipe and appreciate the comment.
I can not wait to make this! It looks delicious!
Thanks for the comment, John! Hope you enjoy it!
Hi Jim, I’ve been enjoying your recipes et. al. for some months now—thank you; they are great and reflect the hearty type of Italian cooking I enjoy. What are your thoughts on adding mushrooms and other (root) vegetables to this chicken and potatoes recipe?
Hi John, thanks for the comment and I’m happy you’re enjoying the recipes! Mushrooms, carrots, parsnips, etc. would all be great with the chicken and potatoes!
I’m making it now 8/18/22 I hope it comes out good . I did everything minus cheese .
Thanks for the comment, Lynette! Hope you enjoyed!
Made tonight for the second time. Love this recipe. Tastes like the dish that was prepared for my family at the villa we rented in Tuscany. You have not failed me yet. Tried many of your recipes Thanks
Hi Kathy, thank you for the comment! I’m so happy you are enjoying the recipes!
Soooo good! Made in 2 pans and added a few carrots. A definite winner and super easy to make. Thank you!
Hi Kelly, thanks for the comment and so happy you enjoyed this one!
I was trying to figure out what to make for dinner when your recipe popped up on FB. I had already thawed out some boneless, skinless chicken thighs the other day (in the fridge) so I used them along with 3 potatoes. It’s only my husband and me.
I wanted to lick my hands after tossing the chicken and potatoes in the veggie mixture. It’s in the oven as I type this and smells amazing. If this recipe is like all the others of yours I’ve made, I will lick my plate when I’m finished!!!
Hi Janis, thank you for the comment and I’m so happy this recipe was able to help you decide what to make for dinner!
Can’t wait to make this. I have created a separate binder for “Sip and Feast” recipes. I am working my way through your recipes.
Hi Jan, thank you for this comment! I hope you continue to enjoy our recipes and love that you have a separate binder for them!
Making this right now with your Italian Broccoli as a side! My kitchen smells amazing. Just told my partner I might have to cook through your website!
Thanks!
Hi Liz, thank you for the comment and so happy you’re enjoying the recipes!
I made this for dinner tonight and it was amazing!! My family loved it! I wish I had bought some bread to soak up the oils and juices on our plates. The potatoes were so tender and creamy. I can’t wait to try more of your recipes!
Hi Sarah, thank you for letting me know! I’m so happy you and your family enjoyed it. I agree that some bread goes really well to soak up those juices!
I made your chicken vesuvio for supper tonight it was outstanding! I’m a great Italian cook from watching my gram and my mom. But this recipe just tweaked it up a few notches. My 91 year old dad just loved it!! Thank you for all your wonderful recipes!!
Donna Genova
Hi, Donna. Thank you, and so happy you enjoyed the chicken vesuvio!
Jim,
It’s in the oven now and smells amazing! Can’t wait to dig in. Thanks
Hi, David. Thanks so much for the comment. I hope you enjoyed it!
Made this a few times now. Part of our regular rotation
Thanks, Larry! Glad you’re enjoying it!
I made this Italian Baked Chicken and Potatoes today, and it turned out delicious! I’ll definitely make it again. Next time, to make it easier on myself, I’ll buy chicken pieces. I took a photo of the completed dish with my cell camera, mentioned that it came from Sip and Feast, and sent it to friends. I’m already excited to make the next S&F recipe, I think it will be the Italian hero.
Hi Catherine. I’m happy you enjoyed it. Thanks for sharing with your friends. If you are on Instagram, you can tag me your photo, and I will share it to my stories. Hope the Italian hero is a hit as well.
Love this recipe, love all your recipes! Most of them remind me of Grandma’s cooking.
Hi Cindy. Great to hear that the recipes are bringing you back!
Followed the exact recipe, with the exception of substituting red potatoes, and also adding some portobello mushrooms I had on hand.
Stumbled across one of your videos only a month ago. This is my second dish.
Glad I found you!
Hey there. I’m glad you enjoyed it. I hope you like the other recipes too!
Delizioso!
Thanks for sharing.
Thanks very much!
This was great. Can’t wait to make it again. The perfect comfort good. I did use 2 pans as suggested in the video. Additionally I added a few Italian sausages to the potato pan. Thank you for sharing your recipes.
Thank you! Glad you enjoyed it. Can’t go wrong with adding some Italian sausage links in there either.
This was great! Next time I would separate it into two pans but the flavor was spot on! My Nonna made it just like this when I was young.
Two pans is a good idea. I actually did this in the accompanying YouTube video. Thanks for the comment and glad you enjoyed it!
Looks easy and delicious!
Thank you!
I used 5 Yukon gold potatoes pealed. I used 4 plump and two thighs with the bone cut out. Baked for 50 min then broiled for 7 min. It was great.
Hi Don, so happy to hear you enjoyed and really appreciate the comment!