Description
This Easy Italian Chicken and Potatoes recipe offers a flavorful, comforting one-pan meal featuring bone-in, skin-on chicken thighs and tender, seasoned potatoes. Perfectly seasoned with classic Italian herbs and spices, it’s an effortless dinner solution that delivers crispy skin and juicy meat paired with golden, aromatic potatoes.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
Potatoes
- 4 medium potatoes, cut into 1-inch cubes
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1/2 teaspoon paprika (optional, for added color and flavor)
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels to ensure the skin crisps up nicely during cooking.
- Season the Chicken: In a small bowl, combine garlic powder, onion powder, dried oregano, dried basil, dried thyme, paprika, salt, and black pepper. Rub this seasoning mix all over the chicken thighs, making sure to get under the skin for maximum flavor.
- Prepare the Potatoes: Place the cubed potatoes in a large bowl. Drizzle with olive oil and season lightly with salt, pepper, and a pinch of the remaining seasoning mix. Toss to coat evenly.
- Arrange in Baking Dish: Spread the seasoned potatoes in a single layer in a large oven-safe baking dish or roasting pan. Nestle the seasoned chicken thighs on top, skin-side up.
- Roast: Place the dish in the preheated oven and roast for about 40-45 minutes, or until the chicken skin is crispy and golden and the potatoes are tender when pierced with a fork. The internal temperature of the chicken should reach 165°F (74°C).
- Garnish and Serve: Remove from the oven and sprinkle freshly chopped parsley over the chicken and potatoes before serving. Allow the dish to rest for 5 minutes to retain juices.
Notes
- For extra crispy skin, you can broil the chicken for the last 2-3 minutes, watching carefully to avoid burning.
- Use potatoes that are good for roasting like Yukon Gold or red potatoes for best texture.
- Feel free to add other vegetables like carrots or bell peppers for more variety.
- If you prefer boneless chicken thighs, reduce cooking time slightly and check for doneness accordingly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.
