Roasted chicken thighs with baked potatoes, did you know it’s the most loved main dish by Italians? It often graces the Sunday table with its ever-changing aromas and flavors depending on the herbs and spices used. There are countless ways to prepare roast chicken, but it’s almost always paired with potatoes, making chicken and potatoes the perfect duo, much like Sandra and Raimondo (legendary). Roast chicken can be prepared in the oven; once common in countryside wood ovens, now replaced by electric ovens, or on the stovetop in a pan, as most of us usually do. Today, I’m offering the oven method, even simpler as it’s ready without much attention. I remember my mom often making it on the stove, and after cooking the chicken, she’d fry the potatoes in the leftover fat, creating a delicious golden crust. Growing up, I learned to make it like my mom; I recall fondly those Sundays when I volunteered to cook, even from the age of 12. I loved serving traditional dishes with a twist and seeing my family happily enjoy a meal I prepared, especially the roast chicken with potatoes, a staple at our festive Sunday table. As an adult, I vary my dishes more, yet I cherish those times of family meals, enjoying mom’s legendary grilled lasagna and roast chicken with potatoes for the second course.
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for roasted chicken thighs with baked potatoes
- 8 thighs
- 2.2 lbs potatoes
- to taste olive oil
- 1/4 cup white wine
- to taste rosemary
- to taste sage
- 1 chili pepper
- 1/2 teaspoon curry
- to taste oregano
- to taste salt
- 1 clove garlic
Tools for preparing roasted chicken thighs with potatoes
- 1 Small bowl
- 1 Cutting board
- 1 Plate
- 1 Kitchen torch
- 1 Paper towel
- 1 Brush
- 1 Baking sheet
- 1 Parchment paper
- 1 Peeler
- 1 Bowl
Steps for preparing roasted chicken with potatoes
Prepare the chicken thighs for cooking, patting them dry with a paper towel. Use the kitchen torch to burn off any remaining fuzz on the skin, or a lighter works fine for this too. This way, we can keep and eat the skin, which I think is the best part of roast chicken.
Now prepare a fine chop of sage, rosemary, chili pepper, and garlic, using a chopper or just a knife on a cutting board as I did. Put the chop in a bowl and add dried oregano, olive oil, white wine, curry, and salt, mixing well.
Dampen a piece of parchment paper and use it to line the baking sheet or a similar shallow metal tray for an ideal roast of chicken and potatoes.
Work on the sheet lined with parchment paper, taking one thigh at a time, and brush them thoroughly with the herb mixture. Place them in the pan, spaced well apart, with room for potatoes in between. About half of the aromatic mixture should remain for the potatoes.
Cook the chicken thighs for 15 minutes in a preheated oven at 392°F.
Herb and spice coating
Flavored chicken
Flavored potatoes
Meanwhile, peel the potatoes and place them in a bowl of plenty of cold water. Rinse with clean water and slice not too thin, rinse again, drain, and season with the herbs; add more oil and salt if necessary.
After 15 minutes, remove the tray from the oven and add the potatoes in the spaces left, without overlapping too much. Return to the oven for another 45 minutes. In the last 15 minutes, raise the oven to 428°F so the roasted chicken with baked potatoes gets more golden and dries completely from the wine used in cooking.
Chicken thighs after 15 minutes of cooking
Chicken thighs with potatoes to cook for 45 minutes
Roasted chicken thighs with baked potatoes ready to serve
Take it out, mix everything well, so the chicken and potatoes are well coated in the cooking juices and ready to serve a delicious roasted chicken with baked potatoes.
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Roast chicken with potatoes keeps for a couple of days in the fridge, it can be reheated in the oven or used cold, perhaps to prepare rich chicken salads.
