Italian Baked Chicken and Potatoes

Four baked chicken thighs surrounded by roasted diced potatoes and onions in a gray rectangular baking dish.

This Italian baked chicken and potatoes recipe is a simple one-pan dinner made with tender baked chicken, seasoned potatoes, and onions roasted together until golden and flavorful. It delivers a hearty, comforting meal with classic Italian flavor using straightforward ingredients and an easy oven-baked approach.

Course Main Dishes

Cuisine Italian

Prep Time 10

Cook Time 55

Total Time 11 10

Servings servings

Calories 1289kcal

Author Diane Gail

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

US Customary - Metric

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