Italian Oven-Roasted Chicken And Potatoes – a delicious recipe with potatoes, extra virgin olive oil, flat leaf parsley, salt, fresh ground black pepper, chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 425 degrees.
2
Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
3
Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
4
In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
5
Arrange the chicken over the top of the potatoes, skin side down.
6
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.
7
Return to oven for an additional 30 minutes.
8
The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.
703
kcal
Calories
34
g
Fat
60
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 lbs potatoes, peeled & cut into chunks, 1/2 cup extra virgin olive oil, 1/2 cup minced flat leaf parsley, sea salt, and more.
Yes, Italian Oven-Roasted Chicken And Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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