Italian Baked Chicken and Potatoes

 

 

 

 

 

 

 

Ingredients

1 whole young chicken cut into pieces and dried very well
▢6 medium potatoes cubed into 1″ pieces
▢6 cloves garlic minced
▢1 medium onion diced
▢1/2 cup minced flat-leaf Italian parsley
▢1/2 cup (45g) grated Parmigiano Reggiano cheese
▢2 teaspoons dried oregano
▢3/4 cup (180g) olive oil divided
▢2 teaspoons Diamond Crystal Kosher salt
▢1 teaspoon pepper

 

Instructions

Preheat oven to 375F and set oven rack to middle. Dry the chicken pieces and potato cubes well with paper towels.
In a large bowl combine the onion, garlic, parsley, oregano, grated cheese, and 1/2 cup of olive oil. Mix well. Dry the chicken off one more time, then season both sides with salt and pepper. Add the chicken into the bowl and coat well. Use your hands to really get the chicken coated!
Layer the chicken into a large baking dish skin side up. Toss the potatoes into the bowl with the remaining olive oil mixture and mix well. Season the potatoes with a bit more salt and pepper then place the potatoes around the chicken. If you can not fit it all in the same dish, use another baking dish for the remaining potatoes.
Drizzle remaining olive oil onto the chicken and potatoes. Bake the chicken for 45 minutes. At the halfway point spoon some of the juices on top of each piece of chicken and resume baking.
After 45 minutes the chicken should be almost cooked. If desired you can broil the chicken for a few minutes to crisp up the skin, but watch carefully! The chicken is done when the internal temperature reaches 165f.
Right when the chicken comes out, sprinkle it with a bit more kosher salt (about 1 teaspoon total). Let the chicken sit lightly tented for 10-15 minutes before serving. The chicken will reabsorb some of the pan juices and become moister. Right before serving toss the chicken and potatoes into the pan juices and serve. Enjoy!