Description
This Baked Italian Chicken with Potatoes is a flavorful and hearty dish featuring tender chicken thigh fillets seasoned with Italian herbs, roasted alongside perfectly cooked potatoes and cherry tomatoes, all topped with melted mozzarella cheese. The recipe balances vibrant tomato flavors with aromatic rosemary, thyme, and garlic, making it a comforting and delicious meal ideal for a family dinner.
Ingredients
Scale
Chicken and Main Ingredients
- 4 – 5 chicken thigh fillets, skin on and bone in (about 6oz/200g each)
- 1/2 tbsp olive oil
- 1 tin (14oz/400g) crushed tomatoes
- 1 1/2 cups cherry tomatoes
- 3 medium size potatoes (around 1.5lb/750g total), peeled and cut into bite size pieces
- 1/2 cup mozzarella cheese, grated (or any other good melting cheese)
Italian Dressing
- 1/2 tbsp dried rosemary and thyme leaves (or oregano) or 2 tbsp fresh herbs
- 2 garlic cloves, minced
- 3 tbsp red wine or white wine vinegar
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt
- Black pepper to taste
Seasonings and Garnish
- Salt and pepper, to season
- Basil leaves (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the chicken and potatoes.
- Prepare Italian Dressing: In a bowl, mix together the dried rosemary and thyme (or oregano), minced garlic, red or white wine vinegar, extra virgin olive oil, salt, and black pepper to create the flavorful Italian dressing.
- Parboil Potatoes: Boil or microwave the peeled and chopped potatoes until they are slightly undercooked—about 5 minutes boiling or 5 minutes on high in a microwave steamer. Roughen the potatoes slightly with a fork to help them absorb more dressing. Sprinkle them with a pinch of salt and pepper.
- Season Chicken: Season the chicken thigh fillets on both sides with salt and pepper.
- Brown Chicken: Heat 1/2 tablespoon of olive oil in a large ovenproof skillet over high heat. Add the chicken and brown well on each side for about 5 minutes per side until golden.
- Remove Excess Fat: Remove the skillet from heat and carefully pour off excess fat to avoid greasy flavors.
- Add Potatoes and Tomatoes: Arrange the parboiled potatoes around the browned chicken in the skillet, then pour crushed tomatoes over the top. Season with a pinch of salt and pepper, and drizzle the prepared Italian dressing evenly over everything.
- Add Cherry Tomatoes: Place the cherry tomatoes on top of the chicken and potatoes for added sweetness and texture.
- Bake: Place the skillet into the preheated oven and bake for 25-30 minutes, or until the chicken is thoroughly cooked through.
- Add Cheese and Finish Baking: Remove from oven, sprinkle the grated mozzarella cheese over the chicken and potatoes, then return to the oven for an additional 5 minutes until the cheese is melted and golden.
- Rest and Garnish: Let the dish rest for 5 to 10 minutes before serving to allow the flavors to meld. Garnish with fresh basil leaves if desired.
Notes
- This recipe elevates simple everyday ingredients into a special meal with vibrant Italian flavors.
- Marinating the chicken is optional; the sauce created during cooking is rich and flavorful enough.
- Parboiling the potatoes is recommended as it allows them to soak up the Italian dressing better, enhancing overall flavor.
- If preferred, you can skip parboiling the potatoes and cook everything directly in the oven. However, consider increasing the bake time slightly to ensure potatoes are tender.
- Use an ovenproof skillet to brown the chicken and bake the dish completely in one pan for a simple cleanup.
Nutrition
- Serving Size: 1 serving (approximately 1 chicken thigh with potatoes and tomatoes)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 90 mg
