Here’s a classic Italian-style Chicken and Potatoes recipe that’s simple, flavorful, and perfect for a hearty meal:
Ingredients (Serves 4)
- 4 bone-in, skin-on chicken thighs (or breasts if you prefer)
- 1 lb (about 4 medium) potatoes, cut into wedges or chunks
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried rosemary (or 1 sprig fresh)
- ½ tsp dried thyme
- ½ tsp red pepper flakes (optional)
- 1 lemon (zested and juiced)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven:
400°F (200°C). Line a baking sheet with parchment paper or lightly grease a roasting pan. - Prep chicken and potatoes:
Pat the chicken dry and season with salt, pepper, half of the garlic, oregano, rosemary, thyme, and lemon zest.
Toss the potato wedges in olive oil, remaining garlic, salt, and pepper. - Arrange in pan:
Place chicken thighs on the baking sheet/pan, skin-side up. Scatter potatoes around the chicken. Drizzle everything with a bit more olive oil and the juice of half the lemon. - Roast:
Bake for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender. Halfway through, stir the potatoes gently to ensure even roasting. - Finish and serve:
Squeeze the remaining lemon over the chicken and potatoes. Garnish with fresh parsley. Serve hot with a simple salad or crusty bread.
✅ Tips:
- For extra Italian flavor, you can add sundried tomatoes or kalamata olives around the chicken.
- If you want the skin extra crispy, broil the last 2–3 minutes, keeping a close eye so it doesn’t burn.
I can also give you a one-pan version with white wine and cherry tomatoes that makes it even more authentic Italian-style and juicy. Do you want me to share that version too?
