Italian Chicken and Potatoes
There is a reason this Italian Chicken and Potatoes is a staple in my house. It is one of those comforting and effortless dinners that is also budget-friendly, filling, and incredibly delicious. When I feel uninspired or don’t know what else to make, I know I can always count on this convenient recipe that every single member of my family adores.
I love recipes that require minimal prep and clean-up time yet deliver maximum flavor. They make time in the kitchen fun, and cooking for my family is an enjoyable process; instead of dreading dinner time, I look forward to it. Another family favorite is this one-pan Italian chicken and rice dish, which is easy to make yet packed with flavor. Another whole meal made effortlessly in a pan!
Table of contents
Every time I pull this one-pan chicken wonder out of the oven, my kitchen fills with an irresistible, savory aroma. The meal takes less than 10 minutes to prep; the rest of the time is spent marinating the meat and roasting the dish. This is the perfect supper for busy weeknights when I want something hearty, healthy, and comforting. The combination of crispy, juicy chicken, perfectly seasoned potatoes, and carrots always delivers, and I can’t even phantom my dinner routine without this stress-free recipe.
Why you will love this recipe
- One-pan dinner: In just an hour, I have a full meal for the whole family on one pan. This is very convenient for me, as I don’t have a sink full of dishes to do.
- It is bursting with flavors: With my Italian seasoning and blend of other herbs and spices, my chicken and potatoes recipe is full of heavenly flavors that are unique to my dish. The taste elevates it above the rest, making it stand out from the others.
- So easy and fast: This is not a complicated meal that requires hours to prepare. Just chop, toss, and bake. So fast and simple, but it looks like it took much longer.
- Feed the whole family or more: I can feed a dozen people with a double batch or the entire family with leftovers using a single batch. Either way, the leftovers taste delicious.
What you will need
- Chicken thighs: I prefer using chicken thighs with the skin on, as they remain moist and full of flavor. Dark meat is significantly richer than breast meat and tends to dry out more slowly.
- Lemon juice: The lemon juice adds a bright and tangy taste to balance the bold chicken flavor and tenderizes the meat by breaking down protein fibers.
- Seasoning: A blend of garlic powder, homemade Italian seasoning, and dried basil for a bright and fresh herbal taste that enhances the meat with a slightly sweet flavor.
- Olive oil: I use extra-virgin olive oil to bring everything together and coat the chicken.
- Veggies: I toss Yukon Gold potatoes with carrots, freshly minced garlic, fresh rosemary, Italian seasoning, salt and pepper, and a bit of olive oil. I use a sliced lemon to place on top of the potatoes and chicken when they go into the oven, adding flavor to the entire dish.
How to make it
Marinate the meat: First, I combine all the ingredients in the “for the chicken” section, coating the chicken well in the marinade. Then, I let the chicken soak for at least 30 minutes to a few hours or even overnight, depending on how much time I have.
Soak the potatoes: Then, I soak the potatoes in cold water for an hour, replacing it after 30 minutes to make them crispier. After that, I pat dry the potatoes, preheat the oven to 375 degrees F, and grease a 9×13-inch baking pan.
Chop the carrots: Meanwhile, I take the chicken out to let it come to room temperature and peel and cut the carrots into rounds, making sure they are patted dry. The carrot rounds and potatoes get mixed with the rest of the ingredients, like olive oil, garlic, rosemary, salt, and pepper.
Prebake the vegetables: Next, I place the carrots and potatoes on the baking sheet, ensuring they are not overcrowded. They need enough room to crisp. I bake them for 20 minutes before turning them over to the other side.
Bake it all: Then, I place the chicken thighs on top of the chicken and put the rosemary sprigs and lemons on top. The entire dish is baked for an additional 30 minutes until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should be 155°F. It will continue to rise to 165 F as it rests.
Rest, garnish, and serve: To make it crispier, I sometimes let it broil for the last five minutes but keep an eye on it. Then, I remove it from the oven and discard the rosemary sprigs. I let it rest for 10 minutes and garnish it with fresh parsley and chopped rosemary before serving.
Expert tip
Cooking the chicken to the right temperature
Chicken should be cooked to an internal temperature of 165°F (74 °C). However, many people forget that the temperature of the meat continues to rise after it is removed from the oven. Depending on the size of the cut and whether it has bones and skin, the internal temperature can increase by five to ten degrees.
For example, with this recipe, I would remove my chicken thighs from the oven when they reach a temperature of 155°F. The meat will continue to heat as it rests, and by the time it is served, it will most likely be 165°F. If it is cooked to 165°F, the meat will be over 170°F by the time it is served. That means dry, tough chicken. If I were using boneless, skinless chicken breasts, I would take them out when they were 160 degrees F.
More tips to consider:
- Soaking the chopped potatoes in water for 30 to 60 minutes will make them crispier.
- I use an instant-read meat thermometer to tell when my chicken is done cooking.
- To get the chicken crispy, turn on the broiler during the last few minutes of cooking time.
- Be sure to pat the vegetables dry before baking them so they don’t end up soggy.
- Also, do not overcrowd the pan, or the potatoes will steam instead of roasting.
Recipe variations and add-ins:
- Different cuts of chicken: Chicken breasts or legs would also be delicious, but I recommend leaving the bones in and skin on for extra flavor and moistness.
- Other meats: In fact, I have also made this recipe with turkey and pork. They are both delicious choices, but choose the cuts wisely. I recommend a turkey thigh, leg, or pork chops.
- More veggies: I sometimes add green beans and corn to my meal to make it more filling and colorful.
- Spice it up: Just because it’s Italian doesn’t mean it can’t be spicy. My husband loves it when I add a teaspoon of red pepper flakes to the marinade.
- Sweeten the dish: On the other hand, the kids and I have a sweet tooth, and we prefer it with the addition of some brown sugar and honey.
Serving suggestions:
Italian chicken and potatoes pair well with a variety of dishes, including appetizers, side dishes, desserts, and beverages. Here are some ideas I have tried and enjoyed. I like to serve this meal with a basket of my homemade breadsticks and an Italian tomato salad on the side. As a starter, I usually quickly fix a Caprese salad with homemade pesto sauce.
When it’s cooler outside, I like to serve a bowl of this comforting slow-cooker Italian wedding soup first. For the best wine pairing, my favorites are Pinot Noir, Pinot Grigio, Chianti, and Schiava. To complement this Italian entrée, I enjoy serving Italian butter cookies, which I almost always have on hand in the freezer. I also enjoy making the popular Dubai chocolate tiramisu, or if I’m in a hurry, a peach cheesecake salad is always a delicious end to the meal.
How to store leftovers:
- Refrigerate: I place my leftovers in an airtight container in the fridge for up to three days. To prevent them from becoming soggy, put a napkin or paper towel on the bottom.
- Freezing: To freeze my leftovers, I will store them in a freezer bag, which will keep them fresh for three months. If I have a lot left, I like to put them into individual meal-planning containers to save for separate meals.
- Defrost: For optimal texture and taste, thaw these overnight in the refrigerator.
- Reheating: I reheat it in the oven at 375°F for 15 minutes or in the microwave for 1 to 2 minutes, covered with a damp paper towel. However, when reheating in the microwave, it will not be crispy.
Frequently asked questions
The main reason chicken becomes rubbery is because the proteins tighten and clump together, making the meat tough and chewy. This usually happens because the meat is cooked for too long or at too high a temperature, which removes too much moisture from the meat. It is best to remove the chicken 5-10 degrees F before it is completely done so it can reach the ideal temperature as it rests.
I prefer to check mine with an instant-read meat thermometer after it has been in the oven for about 25 minutes, depending on the thickness of the chicken pieces. Once they reach 155 degrees F and the outside is brown, I remove them from the oven. They will continue to cook as they rest, so by the time they are served, they should be at a perfect 165 degrees F.
If I want my chicken to be crispy, I wait until it has been in the oven for about 20 to 25 minutes and then turn on the broiler for a few minutes. I only do it about five minutes before it is ready to come out of the oven. When the internal temperature is about 150 degrees F, I usually use the broiler for a few minutes to crisp up the skin and veggies. Just watch so they do not burn.
Excess moisture can cause this to happen when roasting vegetables. Be sure to pat the potatoes dry thoroughly before mixing them with the carrots and placing them on the baking sheet. Overcrowding can also be an issue. If the veggies are too close together, they will steam instead of roasting, resulting in a soft texture.
More chicken dinners to try:
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Homemade Italian Chicken and Potatoes
Ingredients
For the Chicken:
- 6 chicken thighs bone-in and skin-on and trimmed of extra fat
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning herbs
- 1 teaspoon dried basil
For the Potatoes:
- 4-6 large potatoes cut into quarters
- 1 large carrot peeled and cut into rounds
- 6 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh rosemary chopped
- zest of 1 lemon
- 1 tablespoon dried Italian seasoning herbs
- 3 sprigs fresh rosemary
- half a lemon
Garnish:
- Fresh rosemary optional
- Chopped parsley
Instructions
Prep Work:
- Combine all the ingredients listed in the "For the Chicken" section, ensuring the chicken is well-coated in the marinade. Cover and marinate in the fridge for at least 30 minutes, a few hours or overnight.
- Soak the potatoes in cold water for about an hour. If you have time, replace the water after 30 minutes for crispier potatoes.
- Discard the water and pat the potatoes dry with paper towels.
- When ready to cook, preheat the oven to 375°F. Prepare a 9×13-inch baking dish by drizzling it with some olive oil.
Cooking the Veggies:
- Place the bowl with the chicken on the counter to allow the meat to come to room temperature.
- Peel the carrot and cut it into rounds.
- Add carrot and potatoes to a large bowl.
- Add all the ingredients from the "For the Potatoes" section and toss to combine.
- Add potatoes and carrots to the prepared baking dish. Distribute evenly. Ensure the potatoes are not overcrowded; otherwise, they will steam instead of becoming crispy.
- Transfer to the oven and bake for 20-30 minutes.
- Remove from the oven and flip the veggies over to the other side.
Adding the Chicken:
- Give the chicken a good stir and place chicken thighs on top of the potatoes. Do NOT add the leftover sauce from the marinade.
- Add the fresh rosemary springs and the halved lemon.
- Bake for an additional 30 minutes, until the chicken is cooked through, crispy, and the vegetables are tender.
- To get the meat crispier, broil for 5 minutes before removing from the oven. Keep an eye on it to not burn it.
- Remove from the oven, discard the rosemary sprigs, and garnish with fresh, chopped parsley. Serve.
Video
Notes
Cooking the chicken to the right temperature
Chicken should be cooked to an internal temperature of 165°F (74 °C). However, many people forget that the temperature of the meat continues to rise after it is removed from the oven. Depending on the size of the cut and whether it has bones and skin, the internal temperature can increase by five to ten degrees. For example, with this recipe, I would remove my chicken thighs from the oven when they reach a temperature of 155°F. The meat will continue to heat as it rests, and by the time it is served, it will most likely be 165°F. If it is cooked to 165°F, the meat will be over 170°F by the time it is served. That means dry, tough chicken. If I were using boneless, skinless chicken breasts, I would take them out when they were 160 degrees F.More tips to consider:
- Soaking the chopped potatoes in water for 30 to 60 minutes will make them crispier.
- I use an instant-read meat thermometer to tell when my chicken is done cooking.
- To get the chicken crispy, turn on the broiler during the last few minutes of cooking time.
- Be sure to pat the vegetables dry before baking them so they don’t end up soggy.
- Also, do not overcrowd the pan, or the potatoes will steam instead of roasting.