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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This was delicious! I used chicken thighs. My husband said it tasted like restaurant food. I love looking at all you pictures and recipes. I will be trying a lot more. Thank you!!
Can I use chicken breasts, I only eat white meat?
Yes, you can.
Made with chicken breasts and it was great. Could I use a cut up roaster for this recipe?
Hi Judy, thanks for the comment – please see my response to your previous comment regarding the roaster.
This recipe has to be one of the best for chicken and potatoes, so flavorful. This recipe will go into my monthly rotation, so thank you!
Hi Yvette, we’re so happy you enjoyed the recipe and appreciate the comment!
Another winning recipe! I used thighs and the small Yukon gold potatoes and just cut them in half. Super easy and the crust that the cheese made was delicious. Sprinkled the top with thyme branches and picked them off when done. Overall another delicious and easy recipe I’m going to making again. Thank you!!!!!!
Hi Miguel, we’re so happy you enjoyed and thanks for the comment!
I am trying this recipe right now. I am going to use avocado oil and covering the pan with foil while baking. Should I cover the pan with foil and use avocado oil?
Hi RC, we haven’t tested the recipe with avocado oil and would recommend sticking to olive oil here. As far as covering with foil, that will cause the chicken to steam and will not allow it to get brown. We recommend following the instructions provided in the recipe for the best possible results.
Girlfriend said “best chicken I’ve ever had not at a restaurant” and I’m inclined to agree. Zero things to change, totally perfect.
Hi Greg, we’re so happy you enjoyed and thanks for the comment!
Can I use Pecorino Romano cheese in place of Reggiano Parmigiana cheese?
Hi Debbie, you can, however Pecorino is saltier than Parmigiano Reggiano so you may want to reduce the amount of salt when making that substitution.
Can i use italian dressing instead of olive oil
Hi Tanya, I would not recommend using Italian dressing in place of olive oil for this recipe.
One million stars of course. Made this tonight for my family, parents, and brother and even though I probably messed up some, everyone said it was delicious and really loved it. Mom and Dad said it was the best dinner ever! I have tried a new Sip and Feast recipe every week for at least 4 months and haven’t come across anything less than amazing. That is exactly why I have confidence your recipes and recommend your website and YouTube channel. You guys are changing lives and relationships through your service in sharing your recipes. Your recipes are bringing joy to homes and good nutrition too! Thank you!
Hi Tricia, this is one of the best comments we’ve ever received. We are so happy you’re enjoying the recipes and truly appreciate the kind words. Thank you!
Made this tonight for dinner and it’s was so delicious, thank you for sharing this recipe.
Hi Rose, so happy you enjoyed!
Can I use a roaster chicken in this recipe
Hi Judy, a roaster chicken weighs about 3 1/2 to 5 lbs. Jim uses roughly the same size chicken for this recipe (his recipe says 4-5 pounds). So yes, a roaster would be good here.
Omg this was delicious, my family was raving. I made it exactly as written accept I used tiny round potatoes with the skin. I will definitely be making this recipe again and sharing it with friends.
Hi Linda, we’re so happy you enjoyed the recipe and thanks for the comment!
Fantastic and definitely tasty!! I’ve made this three times already this week!! Boys love it!!
Can’t make enough chicken and potatoes !! It’s a definite staple in our rotation!
Hi RC, we’re so happy you enjoyed this so much you made it 3 times! It’s definitely one of our favorites too. Thank you for the comment!
This was very good. I added some red pepper flakes with a little bit of lemon juice. I will make again.
Hi Susan, thanks for the comment. We’re so happy you enjoyed this one!
Turned out great! Thanks for sharing this recipe.
Hi David, thanks for the comment and so happy you enjoyed!
For some reason I was concerned about this recipe. Oh me of little faith. This is fabulous. I only had 4 big chicken breasts – bone in. Had to fiddle with the timing to get the chicken cooked and the potatoes done. But, wow, is this yummy. I look forward to trying it with thighs and drumsticks! Thanks for another winner.
Hi Christina, I’m happy to hear you enjoyed the recipe and made it in spite of having doubts at first. Thanks for the comment!
Excellent! We used 3 small red potatoes and 4 skin-on thighs. I think my oven is too efficient as about a quarter of my onions got caramelized. But, they were very tasty. I wasn’t sure about how much onion I used but it turned out just fine. I used the Menus Servings box on the printed recipies to adjust the amount needed for just the two of us. Thanks!
Hi Steven, thanks for the comment and happy to hear you enjoyed!
Love all your dishes This one is really great thank you .
Hi Anna, thanks for the comment and we’re so happy you enjoyed this one!
This is in my oven right this moment and the house smells awesome!
Thanks for taking the time to explain the reasoning behind the details in cooking things.
Eg: drying the chicken, to wash or not to wash, etc
Btw – love the background music in the videos!
Hi Lisa, thank you for the comment. We’re so happy you enjoyed this recipe as well as the videos!
Made this chicken and potato and it was a big hit. Will make again. Delicious. Thank you.
Hi Marcheta, thanks for the comment. We’re so happy you enjoyed this one!
Looks absolutely delicious can’t wait to try it love all your recipes your simply the Best.❤️🇨🇦
Hi Sharon, thanks for the comment and so happy you enjoyed!
Any way to do this with boneless skinless breasts cut into chunks?
Hi Kristy, yes, you can do this with boneless breasts, but just pay close attention to the cooking time to help prevent the meat from drying out.