Today I suggest oven-baked chicken with potatoes and tomatoes, a flavorful main course that wins you over at first bite. Perfect for a family dinner or Sunday lunch, easy to prepare and always appreciated by everyone.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 chicken drumsticks
- 14 oz potatoes
- 7 oz tomatoes
- 4 leaves sage
- 1 1/2 onion
- rosemary
- oregano
- extra virgin olive oil
- salt
- black pepper
Preparation
To prepare the oven-baked chicken with potatoes and tomatoes, start by peeling the potatoes and cutting them into chunks or wedges, depending on your preference. Place them in a bowl with cold water and, if you like, add a couple of ice cubes: let them rest for 30-40 minutes to make them crisper when cooked.
Arrange the chicken drumsticks (or your preferred pieces) in a roasting pan. Salt and pepper both sides, then pour one or two tablespoons of extra virgin olive oil and add the tomatoes cut into pieces (I used cherry tomatoes, but any type of tomato works).
Peel half an onion, cut it into wedges and distribute it among the tomatoes. Drain the potatoes, season them with salt, pepper and rosemary, and place them around the chicken in the pan. Finish with a pinch of oregano and some sage leaves.
Bake in a preheated oven: 428°F for 40 minutes if using convection, or 428°F for 50 minutes if using a conventional oven.
Tips
I used drumsticks, but any part of the chicken or a whole chicken will work. Cooking times will of course vary depending on your choice.
You can enhance the aroma with a few fresh basil leaves for a stronger fragrance.
I recommend not overdoing the oil: the chicken skin will release enough fat to make the meat tasty and golden during cooking.
