Italian Chicken And Potatoes Recipes

ITALIAN GARLIC CHICKEN AND POTATOES

Italian Garlic Chicken and Potatoes image

Olive oil, garlic and herbs. Three simple ingredients that taste great together on just about anything. Here they are combined with chicken and potatoes. I used thighs in this but feel free to used legs or breasts. It looks like a lot of steps, but it's really easy to put together. For a complete meal, add some veggies such as sliced carrots, zucchini, peppers, etc. Makes for easy cleanup too!

Provided by CulinaryQueen

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 chicken thighs
3 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons lemon juice
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 teaspoon red chili pepper, finely minced
salt and pepper, to taste
4 -5 new potatoes (depending on size)
2 -3 tablespoons olive oil

Steps:

Preheat oven to 190C/375°F.
Line a roasting tin with foil.
Cut off any excess skin from the chicken leaving just a covering on top. Rinse chicken and toss into a large bowl. Let chicken sit for a minute and then drain any excess water from the bowl. Do this once or twice.
Drizzle 3 tablespoons olive oil over chicken.
Add garlic, lemon juice, parsley, basil, thyme, rosemary, chili peppers, salt and pepper.
Using clean hands, toss the chicken in the oil/garlic/herb mixture to thoroughly coat.
Wash your hands.
Lay the chicken pieces in the roasting tin, skin side down, leaving any excess oil/garlic/herb mixture in the bowl.
Cut up potatoes (do NOT peel) into large chunks and toss into the bowl with the remaining oil/garlic/herb mixture.
Add additional 2-3 tablespoons olive oil and toss (with hands) to coat.
Place potato chunks around chicken in pan and drizzle any remaining oil mixture over chicken and potatoes.
Bake for 25 minutes.
Remove from oven and turn chicken over and toss around the potatoes.
Return to oven and bake an additional 20-25 minutes until potatoes are tender.
Serve and enjoy!

EASY ITALIAN CHICKEN AND POTATO BAKE

Easy Italian Chicken and Potato Bake image

Skip the cutting board and get dinner on the table in less than an hour with this fresh, delicious one-dish wonder!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

3 cups fresh baby spinach
1 box (4.7 oz) Betty Crocker™ scalloped potatoes
3/4 cup boiling water
3/4 cup milk
2 tablespoons butter, melted
4 boneless skinless chicken breasts (1 1/4 lb)
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
2 cups cherry or grape tomatoes
1/2 cup shredded mozzarella cheese (2 oz)

Steps:

Heat oven to 450°F. Spray 13x9-inch (3-quart) baking dish or 3-quart casserole with cooking spray.
Spread spinach in baking dish. In medium bowl, stir Potatoes, Sauce Mix, boiling water, milk and 1 tablespoon of the butter. Spread potato mixture over spinach. Place chicken breasts on potato mixture. Drizzle chicken with remaining tablespoon of butter; sprinkle with Italian seasoning and salt. Place tomatoes around chicken in dish.
Bake uncovered 25 minutes. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes.

Nutrition Facts : Calories 460, Carbohydrate 34 g, Cholesterol 130 mg, Fat 1 1/2, Fiber 3 g, Protein 46 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 6 g, TransFat 0 g

ITALIAN OVEN-ROASTED CHICKEN AND POTATOES

Italian Oven-Roasted Chicken and Potatoes image

This recipe came from Flavors of Puglia by Nancy Harmon Jenkins. It is easy to make and delicious. I like to serve it with a tossed salad.

Provided by Margie in NJ

Categories Chicken

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs potatoes, peeled & cut into chunks
1/2 cup extra virgin olive oil
1/2 cup minced flat leaf parsley
sea salt
fresh ground black pepper
4 -5 lbs chicken, cut in parts

Steps:

Preheat the oven to 425 degrees.
Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
Arrange the chicken over the top of the potatoes, skin side down.
Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
Return to oven for an additional 30 minutes.
The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.

Nutrition Facts : Calories 1971.7, Fat 127.6, SaturatedFat 31.2, Cholesterol 453.6, Sodium 456.9, Carbohydrate 80, Fiber 10.3, Sugar 3.6, Protein 122

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