Italian Baked Chicken and Potatoes
Italian baked chicken and potatoes is a simple, comforting meal made with tender baked chicken, seasoned potatoes, and sweet onions — all roasted together in one pan. It’s an easy, no-fuss dinner that delivers the hearty, familiar flavors you expect from classic Italian cooking.
Straight from an Italian kitchen
I spent 17 years working in an Italian American town, and many of my best recipes came straight from the home kitchens of the amazing cooks I met there. This Italian baked chicken and potatoes is one of those simple, time-tested dishes — easy to make and reliably good every time.
If you enjoy classic chicken dishes like my creamy chicken casserole, Cajun spiced chicken and vegetables, or baked BBQ chicken leg quarters, this recipe fits naturally alongside them as another dependable, from-scratch option for your kitchen.
I like to serve this with sweet and tangy roasted carrots and a fresh farmhouse coleslaw. Add a few slices of artisan no knead bread, generously slathered with homemade farmhouse butter, and you’ve got a complete, satisfying meal.
Recipe ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken: Bone-in, skin-on chicken thighs are ideal for this recipe, because they stay juicy during baking and release flavorful fat that helps season the potatoes as everything roasts together.
- Potatoes: Russet potatoes bake up tender on the inside, while developing lightly crisp edges, making them a reliable choice for soaking up the seasoning and pan juices.
- Grated Parmesan cheese: Grated Parmesan adds a salty, savory layer to the dish, lightly coating the chicken and potatoes as they bake and reinforcing the classic Italian flavor profile.
- Olive oil: Olive oil promotes even roasting, helps the seasonings adhere, and adds richness, without overpowering the simple flavors of the chicken and potatoes.
See the recipe card for full information on ingredients and quantities.
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How to make Italian baked chicken and potatoes
Step 1: Pat the chicken thighs dry with paper towels to remove excess moisture, then season them evenly with salt and pepper on all sides. Let the chicken sit for about 15 minutes, so the seasoning has time to adhere and begin penetrating the meat.
Step 2: Add the potatoes, onions, olive oil, parmesan cheese, garlic, parsley, and oregano directly to the baking dish. Toss everything together thoroughly, so the potatoes and onions are evenly coated with oil, cheese, and seasoning, then spread the mixture out into an even layer.
Step 3: Nestle the seasoned chicken pieces into the baking dish, gently moving the potato mixture aside to create a spot for each piece. The chicken should sit directly on the bottom of the dish, with the potatoes and onions tucked closely around it.
Step 4: Cover the baking dish tightly and bake at 375°F (190°C) for 45 minutes. Remove the cover, baste the chicken with the pan juices, then return the dish to the oven uncovered and bake for an additional 15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and lightly golden around the edges.
Top tips
- Use a 9×13 baking dish: This size prevents overcrowding, giving the chicken and potatoes enough room to cook evenly. A smaller dish can cause the potatoes to steam instead of roast, while a larger dish can dry things out.
- Cut the potatoes to 1 to 1½ inches: Keeping the potato pieces in this range ensures they become tender in the same amount of time the chicken finishes cooking, without breaking down or turning mushy.
- Keep the potatoes in a single layer as much as possible: Spreading them out helps them absorb the seasoned oil and pan juices evenly, which improves both texture and flavor as they bake.
- Seal the foil tightly during the covered bake: A tight foil seal traps steam early on, allowing the potatoes and onions to soften fully before the dish is uncovered for browning.
- Baste before the final uncovered bake: Once the foil is removed, spoon the pan juices over both the chicken and potatoes, not just the chicken. This redistributes seasoning and helps prevent dry spots as the dish finishes baking uncovered.
- Let the dish rest briefly before serving: A short rest allows the bubbling pan juices to settle slightly and the potatoes to finish absorbing flavor, resulting in cleaner texture and better overall balance when served.
Other recipes you’ll love
If you loved this chicken recipe, give these other great chicken dinner recipes a try too!
Old-Fashioned Chicken Casserole
Cajun Smothered Chicken Recipe
BBQ Chicken Leg Quarters Recipe
Spicy Grilled Chicken Recipe
Old-Fashioned Baked Chicken
Chicken and Noodles
From-Scratch Chicken Recipe Collection
Italian Baked Chicken and Potatoes
Ingredients
- 4 chicken thighs bone-in, skin-on
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 medium russet potatoes peeled, cut in 1-1 1/2" pieces
- 1 medium yellow onion sliced
- 1/2 cup olive oil
- 5 tablespoons grated parmesan cheese
- 4 large garlic cloves pressed
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
Instructions
- Pat the chicken thighs dry, then season evenly with salt and pepper on all sides. Let rest for 15 minutes, so the seasoning adheres and the surface dries slightly.
- Add the potatoes, onions, olive oil, grated parmesan cheese, garlic, parsley, and oregano to a 9×13 baking dish. Toss until evenly coated and spread into an even layer.
- Nestle the seasoned chicken into the baking dish, creating space so each piece sits directly on the bottom with the potato mixture around it.
- Cover the dish tightly and bake at 375°F (190°C) for 45 minutes, allowing the potatoes and onions to soften and absorb flavor.
- Remove the foil, baste the chicken and potatoes with pan juices, and return to the oven uncovered. Bake for 15 minutes more, until the chicken reaches 165°F (74°C) internally and the potatoes are tender and lightly golden.
Notes
- Choose the right baking dish: A 9×13 baking dish provides enough surface area for even cooking, helping the potatoes roast properly without steaming.
- Cut potatoes evenly: Keeping potato pieces between 1 and 1½ inches ensures they become tender in the same amount of time it takes the chicken to cook.
- Seal the foil tightly: A tight foil seal during the first stage of baking traps steam, allowing the potatoes and onions to soften fully before browning.
- Baste generously before finishing: Spoon pan juices over both the chicken and potatoes, before the final uncovered bake, to redistribute seasoning and prevent dry spots.
- Store leftovers properly: Allow leftovers to cool, then store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
