Baked Italian Chicken with Potatoes

Method11 steps

1. 1

   Step 1: Preheat the oven to 180°C / 350°F.

2. 2

   Step 2: Mix the dried rosemary (½ tbsp) and your chosen dried thyme or oregano (½ tbsp) with the minced garlic (2), wine vinegar (3 tbsp), 3 tbsp extra virgin olive oil, ½ tsp dressing salt and black pepper.

   Uses ½ tbsp dried rosemary leaves · 2 garlic cloves, minced · 3 tbsp red or white wine vinegar · 3 tbsp extra virgin olive oil · ½ tsp salt for the dressing · Black pepper for the dressing, to taste · ½ tbsp dried thyme leaves OR dried oregano

3. 3

   Step 3: Bring enough water to cover the potato (3 medium) pieces to a boil. Boil the potatoes for about 5 minutes, until slightly undercooked, then drain. Roughen their surfaces with a fork and sprinkle with a pinch of the separate seasoning salt and pepper.

   Parboil the potatoes · 5 minUses 3 medium potatoes, about 750 g total, peeled and cut into bite-size pieces · Water, enough to cover the potato pieces · Pinch of seasoning salt and pepper for potatoes

4. 4

   Step 4: While the potatoes boil, season both faces of the chicken thighs with salt and pepper from the seasoning supply. Heat the separate ½ tbsp olive oil in a large oven-safe skillet over high heat.

   Uses 4–5 bone-in, skin-on chicken thighs · Salt and pepper to season both chicken faces · ½ tbsp olive oil for searing

5. 5

   Step 5: Put the seasoned chicken in the hot skillet and brown its first side for about 5 minutes.

   Brown the first chicken face · 5 minUses Seasoned chicken and prepared oiled skillet

6. 6

   Step 6: Turn the chicken and brown its second side for about 5 minutes. It will finish cooking in the oven.

   Brown the second chicken face · 5 minUses Chicken browned on its first face

7. 7

   Step 7: Take the skillet off the heat and carefully pour off the excess fat, keeping the chicken in the pan.

   Uses Chicken browned on both faces with rendered fat

8. 8

   Step 8: Arrange the drained, parboiled potatoes around the chicken and pour over the crushed tomatoes (400 g). Add a pinch from the seasoning salt and pepper, then drizzle all the prepared Italian dressing over the dish.

   Uses Browned chicken in the drained skillet · All drained parboiled potatoes · 400 g crushed tomatoes · Pinch of seasoning salt and pepper for tomatoes · Mixed Italian dressing

9. 9

   Step 9: Put the cherry tomatoes (1½ cups) on top. Bake for about 25–30 minutes, checking from 25 minutes, until the potatoes are tender and the thickest part of the chicken reaches at least 74°C / 165°F without the thermometer touching bone.

   Bake chicken and potatoes · 25 minUses Assembled chicken, potatoes and dressing · 1½ cups cherry tomatoes

10. 10

    Step 10: Sprinkle the grated mozzarella over the cooked dish and bake for a further 5 minutes, until melted and golden.

    Melt and brown the cheese · 5 minUses Cooked chicken and potato bake · ½ cup grated mozzarella cheese

11. 11

    Step 11: Let the finished dish stand for 5–10 minutes before serving four to five portions. Garnish with basil leaves if desired.

    Rest the finished bake · 10 minUses Cheese-topped chicken and potatoes · Basil leaves, optional to garnish