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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Hi Jim, I’ve made a number of your recipes and received raves. Just to clarify, is the total cooking time 45 minutes or after spooning the juice on the chicken after 45 minutes another 45 minutes?
Hi Joe, thanks for the comment and so happy you’re enjoying the recipes. The chicken gets baked for 45 minutes total but halfway through the 45 minutes you should spoon some of the juice on top of each piece of chicken. After the 45 minutes you can broil the chicken for a few minutes to just crisp up the top if you want.
Jim – I have made so many of your recipes and they are all delicious. Can you tell me how you clean your large wooden cutting board after prepping food, especially chicken. Do you recommend a solution vs. trying to clean it at the sink? Thank you
Hi Patricia, for my wooden cutting board I usually just cut vegetables, garlic, onion, etc. on that and when I’m done I clean it with soap and water. I keep a plastic cutting board reserved for meat and poultry and will clean that in the dishwasher. Hope that helps!
That’s something I will love to make because I love chicken and all the spices and oil that you put in …also those lovely potatoes will be delicious …thank you for a great recipe ! And so easy ☺️
Hi Anne, I’m so happy you enjoyed the recipe and appreciate the comment!
Hey i made this last night and it was sooo good and simple, easy. loved it and your tip on adding much more olive oil (than i usually do) helped me soo much. thanks! How would you suggest reheating this to make it taste fresh? Thank you
Hi Sal, thanks for the comment and so happy you enjoyed this one! This one can be reheated in the microwave or the oven but just be careful when reheating in the oven as the chicken can dry out.
Love your recipes!!
Hi Judy, I’m so happy you enjoyed and really appreciate the comment!
So I have to say I just started watching your videos while catching up on FB and was impressed with this recipe. Naturally, since I love to cook, I made it the very next day. WOW! It was delicious and my Italian husband said it was one of my best! I have you to thank! I have been so inspired by your dishes and just signed up to be a Patreon.com member! Thanks for the great recipes, wonderful, easy to follow videos, and keep doing what your doing!
Hi Jan, thank you so much for the comment and I’m happy to hear you and your husband enjoyed the recipe! I so appreciate your support through Patreon as it really helps us continue to create new videos and content, so thank you!
absolutely delicious!!!!!
Hi Sally, I’m so happy you enjoyed and really appreciate the comment!
I cannot recall if this is the 4th or 5th time I’ve made this dish but I’ve been remiss in not thanking you for the recipe. The addition of the Parmigiano Reggiano really takes this over the top and I now realize that it was the secret ingredient my Nana and mother must have added to theirs that took it to another level. Thank you for sharing this easy and absolutely delicious recipe. My family and friends have asked me for the recipe and I’ve of course directed them to your website and YouTube channel.
Hi Judy, thanks for the comment and for sharing the website and channel with your friends. This is definitely one of those recipes that hits the nostalgia button for many and glad to hear your experience was similar.
I’ve made this twice. The first time I used the recipe as written (it’s really good). The second time I used basil pesto in place of olive oil in the parmesan/oil coating for the chicken and potatoes. Ohmygoodness!
Hi Linda, so happy you enjoyed this one and really appreciate the comment!
I’m giving it a 5 star and I haven’t tried it yet!
I will definitely make this on the weekend!
Thank you Jim!
I love all your recipes!!
Hi L, so happy you’re enjoying the recipes and appreciate the comment!
Jim, this was delicious! Excellent flavor with the seasonings, the grated cheese and diced onion bring the taste to the next level. It reminds me of a Sunday dinner an Italian grandmom would lovingly make for the family. The olive oil may seem a lot to others, but it’s perfect! Everything I have made from your recipes has been great…all on repeat! I’m so glad I found your website.
Hi Sandy, thanks so much for the great comment. I’m so happy you enjoyed this one!
This was a great recipe on a classic dish. I followed the recipe without changes although I baked my chicken a little higher due to using bone in breasts as well, 425 degrees for 1 hour, perfect
Hi Theresa, so happy you enjoyed and appreciate the review!
Making this right now…why did my potatoes stick to the bottom of the pan??? 🙁
Hi Jaime, is it possible that you didn’t use enough oil?
Hi Jim! Found this and your whole chicken and potato casserole recipe and was wondering if I can do this recipe using the whole chicken not cut up. Thanks! I can’t wait to make this.
Hi Elle, yes, you can use this recipe with a whole chicken but the cooking time may vary.
Hey Jim!
I’d like to try this version of chicken and potatoes. I’m watching my cholesterol and wondering if removing the skin will compromise the final product a lot.
What do you think?
Hi Marilyn, I haven’t tested the recipe with the skin removed so I can’t say for sure. It will likely not crisp up as much as it would with the skin. You could make it with the skin and then remove and not eat it but not sure if that works for your diet.
Excellent recipe, having been trying different recipes to get the perfect roasted chicken and finally this is it. Thank you
Hi Maria, I’m so happy you found the recipe you’ve been looking for! Thanks for the comment!
Making this for second time tonight. My fussy family loves it!
Hi Rosalie, thanks for the comment and so happy you and the family enjoy it!
Wonderful recipe! Lots of flavor, and super easy to make. Thanks for the tip about drying the chicken. That really helped. Great weeknight meal, but definitely dinner party worthy. Thanks so much!!
Hi Barbara, so happy you liked this one! Yes, the drying the chicken is key. Thanks so much for the comment!
This is the second excellent recipe I’ve made of yours and they were both easy to make and delicious! I like your videos and your directions are easy to follow.
Found you on Instagram a few months ago and I’m glad I did!
Hi Loren, I’m so happy you’re enjoying the recipes and videos. Thanks for the comment!
5 stars for taste, however, I could not get my chicken theighs to cook and my potatos were mushy. Can you suggest a remedy like larger cut potatos and maybe 400 degrees instead for chicken
Hi Diane, drying the potatoes and the chicken is very important and could have led to the mushy texture. As far as cooking, you can up the temperature to 400 or 425 if you want, or cook the way I recommended and broil for the last few minutes.
Hi Jim,
I just came across your recipes and I don’t know which one to try first. Everything looks incredible! My dad was the best Italian cook in our family and this Italian Baked Chicken and Potatoes recipe reminds me of him, he made something similar. Can I ask, what is the that deep baking tray you use and a skillet for your recipes? I have some non-stick but dislike them, and am thinking about investing in some good cookware for your recipes.
Hi Mary, so happy you like the recipes! The kitchen tools I use are actually in the shop that’s linked on my homepage. The baking tray isn’t on there but there is a 14″ pan. Hope this helps!