Pollo al forno con patate is a traditional Italian dish that translates to oven-roasted chicken with potatoes. It’s a simple and delicious recipe perfect to feed a large family.

Pollo al forno is a classic of Italian cuisine, a must on the Sunday tables of many families! It’s a rich and hearty main course of which every grandmother holds a particular secret that makes the preparation unique.

This is how my Italian mamma taught me to make it and now I am glad to share her recipe. To make pollo al forno, you simply season the chicken and potatoes then transfer everything to a baking dish and roast it in the oven until the chicken is cooked through and has a golden-brown, crispy skin.

Cooking chicken pieces along with potatoes in the same dish lets their flavors mix and mingle. The juices from the chicken infuse into the potatoes, creating a flavorful and satisfying comfort meal.

Close-up of pollo al forno.

Ingredients

  • Chicken: Thighs and drumsticks are preferred. Chicken pieces generally cook faster than a whole chicken. This means you get your delicious meal on the table sooner, perfect for those busy days or when you’re just really hungry.
  • Potatoes: You can use any type of potatoes you prefer. Peeled or with the skin on works same for this recipe.
  • Garlic: Lightly crushed garlic cloves for flavoring the chicken.
  • Rosemary: Fresh rosemary is preferable, but dried work as well.
  • Seasonings: Salt and pepper to taste.
  • Oil: Extra virgin olive oil is what we traditionally use in Italy, but feel free to substitute with your favorite cooking oil.

Traditional Pollo al Forno Recipe

Place the chicken in a large dish and season with salt and plenty of freshly cracked pepper. Turn it to coat on all sides.

Wash and peel the potatoes, then cut them into large wedges. Place them on a large baking tray and season with salt, pepper, rosemary, and a few cloves of garlic.

Drizzle with olive oil and turn the potatoes to season on all sides.

Arrange the chicken pieces on top of the potatoes and add more rosemary and a bit of olive oil.

Preheat your oven to 390°F (200°C). Place the chicken and potatoes in the middle rack and roast for 20 minutes.

Remove the tray from the oven, flip the chicken pieces, and baste them with the pan juices to ensure they stay moist and flavorful. Return the chicken to the oven and continue roasting for an additional 30 minutes.

After that time, the chicken should be cooked through and the potatoes will be also nicely tender, but they will be only slightly browned.

So, turn the grill on and roast the chicken for 10-15 minutes or until everything has a golden-brown color and the chicken skin is nicely crispy.

Once your Italian chicken and potatoes are ready, leave the dish to rest for 10 minutes then serve.

Recipe Tips And Notes

  • Go for chicken thighs and drumsticks when you’re making pollo al forno because those cuts have more juicy dark meat and connective tissue, making them less likely to turn into flavorless cardboard, even if you accidentally leave them in the oven a bit too long. So, you get that moist and tasty chicken every time without stressing about it!
  • Also, chicken thighs and drumsticks are often more affordable than chicken breasts, providing a cost-effective option for a family-friendly meal.
  • I like to leave the skin on because the higher fat content contributes to achieving a crispy and golden-brown texture and adds a delightful texture to the dish.
  • Make sure to cut the potatoes more or less of the same size so they will roast evenly.
  • The variations of this Italian chicken with potatoes are numerous; I often add some onions or peppers. However, the traditional version pleases everyone, making even the little ones happy because of its simple and delightful taste.
Pollo and forno. Italian roasted chicken and potatoes.

Serving Suggestions

Pollo al forno con patate is what we call in Italy a piatto unico, meaning is a main dish cooked along with a side. However, sometimes another side is added along, such as:

Those are the sides that we usually enjoy with this dish. However, feel free to add other accompaniments such as buttery rice, noodles, a green salad, or even your favorite sauces.

Pollo al forno on a baking sheet.

Store & Reheat

Leftovers of pollo al forno con patate last up to 3-4 days in the fridge. Leave the dish to cool down until it reaches room temperature, then transfer to an airtight container and store.

Once ready to enjoy again, place everything on a sheet pan and cover with foil, reheat in the oven at 390°F/200°C until heated through. The potatoes won’t be as crispy as freshly roasted but they’re delicious anyway!

You can also reheat on the stovetop using a regular pan. Cover the pan and reheat over medium-low heat turning the chicken and the potatoes every now and then until everything is heated through.

More Italian Chicken Recipes

Have you tried this tasty pollo al forno recipe? Leave a comment below to let me know how it turned out! Also, join our community of readers by following us on FacebookPinterestYouTube, and Instagram. You’ll be the first to know about our latest posts and news.

Pollo al forno recipe.

Pollo Al Forno Con Patate

6 servings
A Sunday favorite! This Italian chicken and potatoes recipe is made in one pan and perfect for a family meal. Packed with traditional flavors, this hearty dish is beyond delicious.
prep 10 minutes
cook 1 hour
total 1 hour 10 minutes

Ingredients 

  • 6 large chicken thighs & drumsticks (bone in and skin on)
  • 2 ½ pound white potatoes (peeled and cut into thick wedges)
  • 3 sprigs fresh rosemary
  • 4 cloves garlic (unpeeled and slightly smashed)
  • extra virgin olive oil (as needed)
  • fresh cracked pepper (to taste)
  • salt (to taste)

Instructions
 

  • Season the chicken with salt and freshly cracked pepper. Turn it to coat on all sides.
  • Place the potatoes on a large baking tray and season with salt, pepper, rosemary, and a few cloves of garlic.
  • Drizzle with olive oil and turn the potatoes to season on all sides.
  • Arrange the chicken pieces on top of the potatoes and add more rosemary and a bit of olive oil.
  • Preheat your oven to 390°F (200°C). Place the chicken and potatoes in the middle rack and roast for 20 minutes.
  • Remove the tray from the oven, turn on the chicken pieces and baste them with pan juices.
  • Return the chicken to the oven and roast for another 20-30 minutes.
  • After that time, the chicken should be cooked through and the potatoes will be also nicely tender.
  • Turn the grill on and place the tray in the higher rack. Roast the chicken for 10-15 minutes or until everything has a golden-brown color and the chicken skin is nicely crispy.
  • Remove from the oven and leave everthing to rest for 10 minutes then serve.

Notes

  • You can also add one large onion cut into wedges to the pan, this is a popular variation in Italy too!
  • I like to leave the skin on because the higher fat content contributes to achieving a crispy and golden-brown texture and adds a delightful texture to the dish.
  • Leftovers last up to 3-4 days in the fridge. Leave the dish to cool down until it reaches room temperature, then transfer to an airtight container and store.
Nutrition Information
Serving: 1 serving | Calories: 548kcal | Carbohydrates: 34g | Protein: 27g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 511mg | Potassium: 1103mg | Fiber: 4g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 38mg | Calcium: 39mg | Iron: 3mg
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Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.

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