Italian Oven Roasted Chicken and Potatoes
Indulge in the comforting flavors of Italy with this Italian Oven Roasted Chicken and Potatoes recipe, a one-pan wonder that's as easy as it is delicious. Perfectly marinated bone-in, skin-on chicken thighs are roasted until golden and crispy, surrounded by tender, seasoned yellow potatoes. Infused with the rustic aromas of fresh rosemary, garlic, oregano, and a zesty touch of lemon, this dish offers a balance of hearty and vibrant flavors. Preparing this crowd-pleasing dinner is a breeze with just 20 minutes of prep time, making it an ideal choice for busy weeknights or a cozy family meal. Serve it straight from the oven for a stunning presentation, then garnish with fresh parsley for an extra pop of color and freshness. This roasted chicken and potato recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 500 grams Yellow potatoes
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves
- 2 teaspoons Dried oregano
- 2 sprigs Fresh rosemary
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 piece Lemon
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Wash the yellow potatoes thoroughly and cut them into bite-sized chunks. No need to peel unless desired.
In a large bowl, combine 2 tablespoons of olive oil, minced garlic (or finely chopped), dried oregano, paprika, salt, black pepper, and the juice of half a lemon.
Add the chicken thighs to the bowl and toss to coat them evenly in the marinade. Let them sit for 10-15 minutes for additional flavor infusion if time allows.
In a separate bowl, toss the potato chunks with the remaining 1 tablespoon of olive oil, a pinch of salt, and some black pepper.
On a large baking sheet or roasting pan, arrange the marinated chicken thighs skin-side up, leaving space around each piece. Scatter the seasoned potato chunks around the chicken.
Place the rosemary sprigs on the tray, tucking them between the chicken and potatoes for aromatic flavor.
Roast in the preheated oven for 40-45 minutes, or until the chicken skin is golden and crispy and the internal temperature of the chicken reaches 75°C (165°F). The potatoes should be tender and lightly browned.
If the chicken skin needs extra crisping, switch the oven to the broil setting for the last 2-3 minutes, keeping a close eye to prevent burning.
Once done, remove the pan from the oven and let it rest for 5 minutes. Squeeze the remaining half of the lemon over everything for a fresh burst of flavor.
Garnish with chopped parsley if desired, and serve hot. Enjoy your delicious Italian oven-roasted chicken and potatoes!
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.6 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 786 mg | 17% | |
*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.
