Baked chicken with potatoes and vegetables.
The ultimate classic dish of Italian cuisine. Indeed, it’s the first dish we learn to bake as children.
First, because it’s easy; second, because it’s delicious, economical, and everyone loves it.
In this recipe, I preferred to use drumsticks and thighs. Indeed, these are the juiciest and tenderest parts.
I intentionally left the skin on because it protects the meat, giving it the right crispiness, and the color we love so much.
The side of potatoes, zucchini, tomatoes, carrots, peppers, and red Tropea onion gives the perfect touch of flavor, accompanied by the scent of Rosemary and sage.
Thought for you:
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 397.42 (Kcal)
- Carbohydrates 25.65 (g) of which sugars 6.89 (g)
- Proteins 45.88 (g)
- Fat 13.47 (g) of which saturated 4.44 (g)of which unsaturated 8.88 (g)
- Fibers 5.28 (g)
- Sodium 427.71 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 2.64 lbs chicken, drumstick, with skin, raw (and thighs)
- 2 cups potatoes
- 1 cup onions
- 1 cup zucchini
- 1 cup red bell peppers
- 3/4 cup carrots
- 1 cup tomatoes (ripe)
- to taste sage
- to taste rosemary
- to taste salt
- to taste roast seasoning
Baked chicken with potatoes and vegetables
Tools
Here’s what you need to make
- Oven
- Baking tray
- parchment paper
- Knife
- Cutting board
Preparation: Baked Chicken with Potatoes and Vegetables
Peel and cut all the vegetables
and cut them into pieces about 1 inch
Wash the chicken, dry it with a paper towel, and if you notice any feathers, singe them on a stovetop.
Now that the ingredient preparation is finished, let’s get ready to cook. In a baking tray, place a sheet of parchment paper.
Place the chicken and all the vegetables, along with the sage and rosemary.
Season with salt and pepper
Bake in a preheated oven, on the middle rack, at a temperature of 356°F with a fan for 15 minutes, then turn and cook for another 15, then return the drumsticks to the initial position and complete the cooking for another 10 minutes.
Turn off the oven, and let it rest for 10 min, with the door slightly open.
Here is the baked chicken with potatoes and vegetables ready
storage and tips
Baked chicken with potatoes and vegetables. You can store it for up to 3 days in the fridge or 3 months in the freezer.
Baked chicken with potatoes and vegetables
Can you vary the vegetables?
Yes, according to the season.
