Pollo Al Forno Con Patate

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

cook 1

total 1 10

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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