During colder months, there’s no denying the warm, comforting power of fragrant chicken and potatoes — and we’re exceedingly fond of this baked take on the classic combo. This recipe comes from Sip & Feast, Jim Delmage and Tara Boerum’s Italian cooking venture that started as a YouTube channel. Luckily for new fans and seasoned viewers alike, Delmage and Boerum have released their first cookbook, Sip & Feast: Family Favorite Recipes. You can expect a straightforward dish that doesn’t require a huge time investment but calls for just enough effort that the delicious results will have you bursting with pride.
First, you’ll cut a young chicken into pieces and dry it very well. Delmage notes that drying the meat thoroughly will be your key to success — you don’t want the bird to steam in the oven. Season the chicken with a savory mixture of onion, garlic, parsley, cheese, oregano, and ½ cup of olive oil before arranging it on a baking dish alongside cubed potatoes. Bake in the oven until the meat is up to temp, then let the dish rest so that the bird can reabsorb some of its juices. Serve hot, spooning the flavorful pan juices over each plate for a perfectly moist meal.
Italian Baked Chicken and Potatoes Recipe
Ingredients
- 1 whole young chicken, cut into pieces and dried very well
- 6 medium potatoes, cut into 1-inch cubes
- 1 medium onion, diced
- 6 cloves garlic, minced
- ½ cup minced flat-leaf Italian parsley
- ½ cup (45 g) grated Parmigiano-Reggiano cheese
- 2 teaspoons dried oregano
- ¾ cup (180 ml) extra virgin olive oil, divided
- 2 teaspoons kosher salt, divided, plus more to taste
- 1 teaspoon ground black pepper, plus more to taste
Instructions
- Preheat the oven to 375°F and set the rack to the middle level. Dry the chicken pieces and potatoes well with paper towels.
- In a large bowl combine the onion, garlic, parsley, cheese, oregano, and ½ cup of the olive oil. Mix well. Dry the chicken off one more time, then season both sides with 1 teaspoon of the salt and the pepper. Add the chicken to the bowl and use your hands to really get the chicken coated.
- Place the chicken in a single layer in a large baking dish, skin side up. Toss the potatoes into the bowl with the remaining olive oil mixture and mix well. Season the potatoes with a bit more salt and pepper, then place the potatoes around the chicken. If you cannot fit it all in the same dish, use another baking dish for the remaining potatoes.
- Drizzle the remaining ¼ cup of olive oil onto the chicken and potatoes. Bake for 45 minutes. At the halfway point, spoon some of the juices on top of each piece of chicken and resume baking.
- After 45 minutes the chicken should be almost cooked. If desired, you can broil the chicken for a few minutes to crisp up the skin, but watch carefully! The chicken is done when the internal temperature reaches 160 to 165°F.
- Right when the chicken comes out, sprinkle it with the remaining 1 teaspoon of salt. Let the chicken sit lightly covered with tented foil for 10 to 15 minutes before serving. The chicken will reabsorb some of the pan juices and become moister. Right before serving toss the chicken and potatoes in the pan juices and serve.
Notes: If you noticed that I mention drying the chicken multiple times in this recipe, it’s because it is that important. Chicken has a lot of water, and that water needs to be removed to successfully roast. Wet chicken will steam, rather than roast, which can yield a rubbery texture.
It may seem like there’s a lot of olive oil here, but it is necessary to ensure the chicken stays moist.
Use a digital instant-read thermometer to ensure the chicken reaches the proper temperature.
Recipe excerpted from Sip & Feast: Family Favorite Recipes by James Delmage and Tara Boerum.
