Italian Oven Roasted Chicken And Potatoes Recipe

Experience the authentic flavors of Puglia with this easy, delicious oven-roasted chicken and potato recipe, inspired by Nancy Harmon Jenkins' "Flavors of Puglia." Perfectly crispy chicken and golden-brown potatoes make this a weeknight winner. Serve with a fresh tossed salad for a complete and satisfying meal.

Prep Time 20 mins
Cook Time 90 mins
Calories 1971.7 kcal
Protein 243g
Rating 3.9 (9 Reviews)
Italian Oven Roasted Chicken And Potatoes 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Italian Oven Roasted Chicken And Potatoes

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How to Make Italian Oven Roasted Chicken And Potatoes

  1. Preheat oven to 425°F (220°C).
  2. 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.
  3. Spread potatoes in a single layer in a large roasting pan.
  4. 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.
  5. Arrange chicken pieces over the potatoes, skin-side down.
  6. Roast for 30 minutes. Remove chicken; gently stir potatoes. Return chicken to the pan, skin-side up.
  7. 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.
  8. 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