Italian Chicken and Potatoes
Indulge in the comforting flavors of 'Italian Chicken and Potatoes,' a one-skillet dinner that's brimming with rustic charm and Italian-inspired goodness. Juicy, golden-crisp chicken thighs are paired with tender, herb-infused baby potatoes and finished with a sprinkle of melted Parmesan for a beautifully layered flavor profile. This effortless recipe combines dried oregano, basil, thyme, garlic, and paprika, delivering a savory, aromatic punch that’s perfect for weeknight dinners or casual gatherings. Ready in under an hour, this hearty dish is oven-baked to perfection, allowing the flavors to meld while minimizing cleanup. Garnish with fresh parsley for a burst of color and freshness, and serve alongside a simple green salad or crusty bread for a complete, irresistible meal.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1.5 pounds Baby potatoes
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Grated Parmesan cheese
- 1 tablespoon Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and halve the baby potatoes. Place them in a large mixing bowl.
Add 2 tablespoons of olive oil, minced garlic, oregano, basil, thyme, paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the potatoes. Toss well to coat.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Season the chicken thighs on both sides with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Place the chicken thighs in the skillet, skin-side down. Sear for 3-4 minutes until the skin is golden and crispy. Flip the chicken thighs and sear the other side for an additional 2-3 minutes.
Remove the skillet from the heat. Arrange the seasoned potatoes around the chicken thighs in the skillet, making sure they are evenly distributed.
Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
Sprinkle the grated Parmesan cheese over the top of the dish and return it to the oven for an additional 2-3 minutes, until the cheese melts.
Remove the skillet from the oven and let the dish rest for 5 minutes. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 655 mg | 28% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 1.5 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 975 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
