One Dish Italian Roast Chicken and Potatoes
Everyone loves roast chicken right? It just tastes like home. I love it! It’s hard not to feel a sense of comfort with that smell wafting through the kitchen!
Cooking a whole chicken can be daunting. I know it seems like it’s either under cooked or overcooked, but it just takes practice. It took me a long time to get it right. One of my favorite things is my Lemon Curd Roast Chicken.
I use a whole chicken that has already been cut up fro this recipe. I do love shortcut when I can take one! I love that most stores have this ready to go! I use it in my Chicken Cacciatore recipe. It just makes life easier ya know? Anyway, if you are handy at cutting up whole chickens, go for it! But I take the shortcut here!
I season everything in this dish with fresh herbs. There is nothing like the flavor that fresh herbs deliver! I used, fresh rosemary, thyme and oregano here. Fresh sage would be wonderful too! Use them all, or just one kind, but fresh is the best! I like to tuck some of the herbs under the chicken skin for some extra punch!
I used baby red potatoes for this recipe because I can half or quarter them so they are all about the same size for quick cooking. Use whatever potatoes you have, just cut them up into large cubes or wedges so they cook evenly and quickly. You want them to be done when your chicken is done!
I also add some white wine to this dish. Normally I’ll tell you any wine will work, but this time a dry white wine works best. Also, red wine will alter the look of this dish. The wine will create a delicious sauce to top the chicken and potatoes. It won’t be very thick, but we don’t mind as we like a light sauce. Feel free to strain the liquid and thicken the sauce if you like. Don’t forget the bread for dipping- my kids’ favorite part!
One Dish Italian Roast Chicken and Potatoes
Ingredients
- 4-5 pound chicken cut up
- 1 1/2 pound baby red potatoes halved and/or quartered
- 4 tablespoons olive oil
- 2 tablespoons fresh herbs
- 2/3 cup dry white wine
- salt & pepper to taste
Instructions
- Pre-heat the oven to 375 degrees
- In a 11x13 baking pan, add 1 tablespoon of olive oil. Add the chicken pieces.
- Cover the chicken with another tablespoon of olive oil. Heavily season both side with salt and pepper. Top with half of the fresh herbs. tuck some under the skin of the chicken.
- In a bowl add the cut potatoes, 1 tablespoon of olive oil, the remaining herbs and salt & pepper. Toss to combine.
- Add the potatoes around and tucked under the chicken pieces. Drizzle the remaining tablespoon of olive oil over top of the chicken and potatoes.
- Roast for one hour or until the chicken and potatoes are cooked through and golden. Halfway through cooking, add 2/3 cup of white wine to the chicken and continue to cook. This will create a tasty sauce.
- When the chicken is cooked remove from the oven. You should have a sauce on the bottom to serve with the chicken and potatoes.
- Serve with sauce.
