Oven-baked chicken with potatoes and onions. With chicken you can easily create tasty and, all in all, economical dishes; this type of meat indeed allows for a thousand different combinations with delightful results, just like when you make oven-baked chicken with peppers and onions or Prosecco-roasted chicken and many other recipes. Today we will add plenty of onions and some carrots to the traditional roast chicken with potatoes, so that with few ingredients we get an inexpensive, tasty and very tempting main course! Ready to follow me in the kitchen to discover how to make baked chicken thighs with potatoes and onions, just like grandma used to do? Let’s go to the kitchen, our recipe awaits, but first I remind you that if you want to stay updated on my recipes, you can follow my Facebook page and my Instagram profile.

Take a look:

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make the Oven-baked chicken with potatoes and onions

5.5 lb chicken (thighs and upper thighs)
3 onions (large)
2.2 lb potatoes
2 carrots
to taste salt
to taste extra virgin olive oil
2/3 cup white wine
to taste aromatic herbs (or mix of Provençal herbs)
1 white wine

Tools

Roasting pan
Oven

Steps to make the Oven-baked chicken with potatoes and onions

Prepare the chicken: portion it, remove any pin feathers and remaining feathers, trim the fattiest parts but leave the skin, and place the pieces in a large roasting pan. Peel, rinse and chop the onions; peel and cut the potatoes and carrots and add them to the chicken. Sprinkle with roasting herbs, drizzle with the wine and bake in a conventional oven at 392°F for about 1 hour. During cooking, add a little water only if absolutely necessary and turn the chicken from time to time. Our roast chicken with potatoes and onions is ready to be served after a few minutes of resting.
If you have leftovers, store them in the refrigerator and consume within 24 hours, reheating thoroughly and adding a little water if necessary.
(Chicken must always be reheated well before consumption because it is particularly prone to contamination and bacterial growth.)