Description
This Poulet à l’italienne et Pommes de Terre is a hearty, one-pan meal made with juicy chicken thighs, golden potatoes, tomatoes, and plenty of Italian herbs. Everything roasts together in the oven for an easy, flavorful dinner that fills your kitchen with amazing aromas.
Ingredients
-
4 bone-in, skin-on chicken thighs (or drumsticks)
-
4 medium potatoes, peeled and cut into wedges
-
1 small onion, thinly sliced
-
2 garlic cloves, minced
-
1 cup cherry tomatoes (or 1/2 can diced tomatoes, drained)
-
2 tablespoons olive oil
-
1 tablespoon balsamic vinegar
-
1 teaspoon dried oregano
-
1 teaspoon dried basil
-
1/2 teaspoon thyme
-
Salt and pepper, to taste
-
Fresh parsley, chopped (for garnish)
-
Optional: grated Parmesan or mozzarella cheese for topping
Instructions
-
Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
-
Prepare the ingredients:
In a large bowl, toss the potatoes, onion, tomatoes, and garlic with olive oil, balsamic vinegar, and herbs. Season with salt and pepper. -
Assemble in baking dish:
Spread the potato mixture evenly in the dish. Nestle the chicken pieces on top, skin-side up. Drizzle with a little extra olive oil and season the chicken with salt, pepper, and a pinch more herbs. -
Bake for 45–50 minutes, or until the chicken is golden and fully cooked (internal temp should reach 165°F/75°C), and potatoes are tender.
-
Optional: In the last 10 minutes of baking, sprinkle with grated cheese if desired and let it melt and brown slightly.
-
Serve hot, garnished with fresh parsley.
Notes
-
Use boneless chicken breasts or thighs if preferred—just reduce baking time to 30–35 minutes.
-
Add bell peppers or zucchini for a veggie boost.
-
This dish pairs nicely with a green salad or crusty bread to soak up the juices.