Ingredients for Italian Oven Roasted Chicken And Potatoes
- 2 lbs Yukon Gold potatoes, cut into 1-inch chunks
- Extra Virgin Olive Oil
- Flat Leaf Parsley
- Sea Salt
- Fresh Ground Black Pepper
- Chicken
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How to Make Italian Oven Roasted Chicken And Potatoes
- Preheat oven to 425°F (220°C).
- In a large bowl, toss 2 lbs. of Yukon Gold potatoes, cut into 1-inch chunks, with 2 tablespoons olive oil, 1 tablespoon chopped fresh parsley, 1 teaspoon salt, and ½ teaspoon black pepper.
- Spread potatoes in a single layer in a large roasting pan.
- In the same bowl, toss 4 lbs. bone-in, skin-on chicken pieces (thighs and drumsticks recommended) with the remaining 2 tablespoons olive oil, 1 tablespoon chopped fresh parsley, 1 teaspoon salt, and ½ teaspoon black pepper.
- Arrange chicken pieces over the potatoes, skin-side down.
- Roast for 30 minutes. Remove chicken; gently stir potatoes. Return chicken to the pan, skin-side up.
- Roast for an additional 30-40 minutes, or until chicken is golden brown and cooked through (internal temperature reaches 165°F) and potatoes are tender and golden.
- Let rest for 5-10 minutes before serving. Enjoy with a fresh salad!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
14g
Fat
155g
Carbs
26g