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.
Notes
Adding the wine will create a tasty sauce to go alongside the chicken and potatoes. We like it as is, but feel free to make a gravy. Strain the liquid from the chicken and add it to a sauce pan. You can thicken it with some corn starch and water. It will thicken as it boils. Season to taste and serve over the chicken.