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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Followed the recipe to a T and if was so very full of flavor and got tons of compliments including from the kids! Have made it several times. Highly recommend! 😋🤤😁
We’re so happy you all enjoyed, Robert!
This recipe was perfection. Perfectly easy chicken was super flavorful. My husband said he wanted those potatoes every night. Thanks!
We’re so happy you and your husband enjoyed, Tamara!
I have a huge family event, can I make this up and freeze then reheat.
Hi Kelly, you can, but it won’t taste as good and the texture will likely be different.
All your recipes are wonderful, ; question, my oven has a roast feature, would it still be 375 at roast or do you recommend bake?
Hi Mia, we aren’t familiar with a roast setting on the oven (ours only has a bake setting). If it’s similar to a convection setting, you could likely reduce the temperature to 350f, but can’t say for sure.
This is almost exactly how I made chicken for my kids when they were growing up. It’s a family favorite. The potatoes come out great, especially if they get a little crisp on the edges. Thank you for reminding me of another tried and true easy recipe.
You got it, Louise!
This chicken dish is delicious!
We’re so happy you enjoyed!
My family loved this recipe.I followed the recipe almost to the t I just used a little less dried oregano
We’re so happy you and your family enjoyed the recipe, Mary Ann!
Very easy to put together and a satisfying meal.
I really enjoy the way you explain some of your techniques. I like the fact that your recipes aren’t complicated and you say if you don’t have an ingredient you can substitute something else in many cases.
We’re so happy you’re enjoying the recipes and appreciate the comment!
My daughter said this was the best chicken I ever made. I think drying the chicken and salting it more really made the difference in texture – this chicken turned out perfectly juicy and tender! Next time I will try it with the potatoes.
We’re so happy you and your daughter enjoyed, Meg!
Can I make this the day before and simply reheat it?
Hi Patricia, you can, just reheat in the oven at 350f until warm.
On Sundays, my mom, grandmother and aunts made either meatballs, sausage and gravy, or “Chicken and Potatoes in the Oven” – an Italian peasant dish that was a classic family favorite. No recipe ever came close to their chicken dish -until now! My husband and kids say this recipe is the best they’ve ever had. Wow!
So happy to hear that, Allison!
Both chicken and potatoes had great flavor. This dish comes together easy and not hours in the oven. Penny and Ron or my dad and me. At 85 he thought it was quite tasty. Yeah for me. 😉
We loved this dish! Thank you!
How can something so simple be so good?! Thank you!
I ask myself the same question everytime we make it, lol. Thanks for the comment, Liz, and so happy you enjoyed!
Excellent! I made this last night and the smell of this baking in the oven got my mouth watering. My husband and I loved it! My son got me hooked on your channel a few months ago 🙂
Thank you
I love this recipe and the spice blend. Today I am going to surround it with 2 large cans of San Marzano tomatoes.
This was such a delicious and tender chicken recipe! I will be making this again!
This recipe reminds me of how my grandmother made chicken. The kitchen smelled amazing before the chicken was even done baking! I took Jim’s suggestion and baked the chicken and potatoes in separate pans and then just combined them at the end.. I mainly did this because I used the small red potatoes and wanted to be able to remove them sooner than the chicken.
Hi Mary, we’re so happy you enjoyed the recipe and really appreciate your comment!
I’m going with 5 stars because I know this will be great – it’s in the oven right now! Tomorrow, I’ll try your beef and barley soup. I absolutely love every recipe of yours I’ve made. The garlic and lemon shrimp is heavenly. I add asparagus to mine for some color and hubby loves it, even though he swears that he hates lemons.😆 Can’t wait till dinner is ready! Thanks so much for sharing your gift with us!
The beef and barley soup was also delicious!
Mine didn’t come out right. Maybe my measurement of chicken was wrong. I used 2 lbs of boneless thighs and only cooking olive oil. Lately the quality of chicken has been poor. I might half mash the potatoes and add some carrots. I think it would have been good if I had done it with bone in and full chicken and gold potatoes. It’s the first one of your recipes I messed up on. Next time I’ll use cut chicken and follow directions closely. Next- Italian beef stew- family favorite! Thanks for the delicious recipes and instruction.