ITALIAN CHICKEN AND POTATOES OVEN RECIPES

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ITALIAN OVEN-ROASTED CHICKEN AND POTATOES RECIPE - FOOD.COM



Italian Oven-Roasted Chicken and Potatoes Recipe - Food.com image

This recipe came from Flavors of Puglia by Nancy Harmon Jenkins. It is easy to make and delicious. I like to serve it with a tossed salad.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 3-4 serving(s)

Number Of Ingredients 6

3 lbs potatoes, peeled & cut into chunks
1/2 cup extra virgin olive oil
1/2 cup minced flat leaf parsley
sea salt
fresh ground black pepper
4 -5 lbs chicken, cut in parts

Steps:

  • Preheat the oven to 425 degrees.
  • Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
  • Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
  • In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
  • Arrange the chicken over the top of the potatoes, skin side down.
  • Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
  • Return to oven for an additional 30 minutes.
  • The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.

Nutrition Facts : Calories 1971.7, FatContent 127.6, SaturatedFatContent 31.2, CholesterolContent 453.6, SodiumContent 456.9, CarbohydrateContent 80, FiberContent 10.3, SugarContent 3.6, ProteinContent 122

ITALIAN GARLIC CHICKEN AND POTATOES RECIPE - FOOD.COM



Italian Garlic Chicken and Potatoes Recipe - Food.com image

Olive oil, garlic and herbs. Three simple ingredients that taste great together on just about anything. Here they are combined with chicken and potatoes. I used thighs in this but feel free to used legs or breasts. It looks like a lot of steps, but it's really easy to put together. For a complete meal, add some veggies such as sliced carrots, zucchini, peppers, etc. Makes for easy cleanup too!

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 12

8 chicken thighs
3 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons lemon juice
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 teaspoon red chili pepper, finely minced
salt and pepper, to taste
4 -5 new potatoes (depending on size)
2 -3 tablespoons olive oil

Steps:

  • Preheat oven to 190C/375°F.
  • Line a roasting tin with foil.
  • Cut off any excess skin from the chicken leaving just a covering on top. Rinse chicken and toss into a large bowl. Let chicken sit for a minute and then drain any excess water from the bowl. Do this once or twice.
  • Drizzle 3 tablespoons olive oil over chicken.
  • Add garlic, lemon juice, parsley, basil, thyme, rosemary, chili peppers, salt and pepper.
  • Using clean hands, toss the chicken in the oil/garlic/herb mixture to thoroughly coat.
  • Wash your hands.
  • Lay the chicken pieces in the roasting tin, skin side down, leaving any excess oil/garlic/herb mixture in the bowl.
  • Cut up potatoes (do NOT peel) into large chunks and toss into the bowl with the remaining oil/garlic/herb mixture.
  • Add additional 2-3 tablespoons olive oil and toss (with hands) to coat.
  • Place potato chunks around chicken in pan and drizzle any remaining oil mixture over chicken and potatoes.
  • Bake for 25 minutes.
  • Remove from oven and turn chicken over and toss around the potatoes.
  • Return to oven and bake an additional 20-25 minutes until potatoes are tender.
  • Serve and enjoy!

Nutrition Facts : Calories 683.3, FatContent 45.8, SaturatedFatContent 10.4, CholesterolContent 157.9, SodiumContent 155.2, CarbohydrateContent 31.1, FiberContent 3.9, SugarContent 1.5, ProteinContent 36.2

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