There is nothing like a good old chicken dish for comfort. My Italian Roasted Chicken and Potatoes is my go to any time of the year. Sometimes I roast a whole chicken, but you can use chicken parts. We love Chicken thighs and legs and today they are the star of this dish. Most people always ask about how to get that roasted colour on the potatoes and the answer is simple: heat and love.
Growing up Roasted Chicken was the star at every Italian wedding and event. At home everyone made their own version, but I had the best teacher. My nonna’s “simple is best style” is my guide. She never skimped on the olive oil and seasoning. The garlic was always fresh from nonno’s garden. She never chopped the garlic and it went whole into that sizzling pan of chicken fat and oil. This recipe is not for the faint of heart, but the olive oil is healthy.
I hope you enjoy this dish as I lead you through some simple steps. For another flavourful chicken dish try my https://recipesatmytable.com/balsamic-roasted-chicken/
Ingredients for italian roasted Chicken and Potatoes
- 3 tablespoons Italian seasoning
- salt and pepper
- 4 chicken chicken leg quarters(leg/thigh)
- 6 medium potatoes peeled and quartered
- 4 garlic gloves, peeled
- the juice and zest of half a lemon
- 1/2 cup olive oil ( take out 1/4 cup each for chicken and potatoes, reserve 1/2 cup for the sauce)
- freshly chopped
Process
Pat the chicken dry. Cut a few slits in it to absorb the spices and help it cook and put it into a bowl. Sprinkle with 1 tablespoon of the Italian seasoning and 1/8 cup olive oil. Rub everything into the chicken pieces.
In another bowl place your potatoes, seasoning and 1/8 cup olive oil. Toss and coat each piece of potato.
Place the potatoes on the outskirts of a large roasting pan. Next place the chicken skin side up on the pan. Put your whole garlic in the middle of this pan.
Put the pan into a 425 F oven for 40 minutes.
Remove from oven and place the chicken and potatoes on a platter.
In a small bowl mash the garlic and add the,parsley, lemon juice, zest and the remaining tablespoon of Italian seasoning.
Now drizzle some of the oil over the whole platter. Serve the remainder of the sauce with the chicken.
Italian Roasted Chicken and Potatoes
Ingredients
- 3 tablespoons Italian seasoning
- * salt and pepper
- * 4 chicken chicken leg quarters leg/thigh
- * 6 medium potatoes peeled and quartered
- * 4 garlic gloves peeled
- * the juice and zest of half a lemon
- * 1/2 cup olive oil take out 1/4 cup each for chicken and potatoes, reserve 1/2 cup for the sauce
- * freshly chopped
Instructions
-
Pat the chicken dry. Cut a few slits in it to absorb the spices and help it cook and put it into a bowl. Sprinkle with 1 tablespoon of the Italian seasoning and 1/8 cup olive oil. Rub everything into the chicken pieces.
-
In another bowl place your potatoes, seasoning and 1/8 cup olive oil. Toss and coat each piece of potato.
-
Place the potatoes on the outskirts of a large roasting pan. Next place the chicken skin side up on the pan. Put your whole garlic in the middle of this pan.
-
Put the pan into a 425 F oven for 40 minutes.
-
Remove from oven and place the chicken and potatoes on a platter.
-
In a small bowl mash the garlic and add the,parsley, lemon juice, zest and the remaining tablespoon of Italian seasoning.
-
Now drizzle some of the oil over the whole platter. Serve the remainder of the sauce with the chicken and potatoes.
Recipe Notes
You can use a whole chicken: it is best to spatchcock it for easy cooking.
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