This Italian baked chicken and potatoes (pollo al forno) recipe is perfect for cold winter nights or anytime you're in the mood for something easy! All you need to make this delicious Italian chicken recipe is a whole chicken, (or storebought pieces) potatoes, onions, garlic, and a few herbs and olive oil! Just let the chicken sit for at least ten minutes prior to serving to absorb all the tasty juices and olive oil. I hope you enjoy this Italian roasted chicken and potatoes recipe!
Watch this playlist for A LOT MORE ITALIAN CHICKEN RECIPES:
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INGREDIENTS
- 1 whole chicken (4 to 5 pounds) - cut into pieces - (or use store-bought chicken pieces)
- 6 cloves of garlic - minced
- 6 medium potatoes - roughly chopped into cubes
- 1 médium onion - diced
- ½ cup grated Parmigiano Reggiano cheese
- ½ cup parsley - minced
- 1 ½ teaspoon dried oregano
- ¾ cup olive oil - divided
- salt and pepper - to taste but season well!
INSTRUCTIONS
1. In a large bowl combine ½ cup olive oil, onion, garlic, parsley, oregano, and the grated cheese.
2.Dry off the chicken and add to the bowl. Toss well and really get the chicken coated with all the seasonings.
3. Place the chicken in a roasting pan. Spread the chicken pieces apart.
4. Add the potatoes to the same bowl and a ¼ cup more olive oil. Toss well and season with a bit more salt and pepper. If the pan is large enough add the potatoes between the chicken pieces. Otherwise use 2 baking pans.
5. Cook the chicken and potatoes at 375f in the middle of the oven for 50-60 minutes. Toss once or twice during cooking but keep the chicken skin side up for the last 25- 30 minutes.
6. If desired at the 45-50 minute mark, turn the broiler on low and crisp up the chicken for 5-7 minutes. Watch carefully to not burn. The chicken is fully cooked when the juices run clear or use an instant-read thermometer and check for 165f internal temperature.
7. Let the chicken rest for at least 10 minutes and toss with the oil and pan juices. It will reabsorb the juices and be even better. Enjoy!
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