Italian Baked Chicken and Potatoes - Best Comfort Food!

By Sip and Feast · 90 min

Ingredients

Instructions

1. Preheat the oven to 375°F and set a rack in the middle.
2. In a large bowl, combine 1/2 cup olive oil, the diced onion, minced garlic, minced parsley, dried oregano and grated Parmigiano Reggiano.
3. Pat the chicken dry, add it to the bowl and toss well so every piece is coated with the seasonings.
4. Arrange the chicken pieces in a roasting pan, spaced apart.
5. Add the chopped potatoes to the same bowl with 1/4 cup more olive oil, toss, and season with more salt and pepper. Place the potatoes between the chicken pieces; if the pan is too small, use 2 pans.
6. Roast for 50-60 minutes, tossing once or twice, and keep the chicken skin side up for the last 25-30 minutes.
7. Optional: at the 45-50 minute mark, switch the broiler to low and crisp the chicken for 5-7 minutes, watching closely so it does not burn.
8. The chicken is done when the juices run clear, or when an instant-read thermometer reads 165°F in the thickest part.
9. Let the chicken rest at least 10 minutes, then toss it with the remaining oil and pan juices before serving.

Summarized from Sip and Feast's video. Watch it for the details.

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