Roast chicken with potatoes and vegetables.
The quintessential classic dish of Italian cuisine. In fact, it is the first dish we learn to make in the oven from a young age.
First, because it is easy; second, because it is tasty, inexpensive and everyone likes it.
In this recipe I preferred to use thighs and drumsticks. These are the juiciest and most succulent parts.
I purposely left the skin on, because it protects the meat, giving the right crispiness and the color that drives us crazy.
The side of potatoes, zucchini, tomatoes, carrots, peppers and Tropea red onion gives the right touch of flavor, accompanied by the aroma of rosemary and sage.
Thought for you:
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Cooking time: 30 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 do the shopping
- 2.65 lbs chicken, drumsticks and thighs, with skin, raw (and thighs)
- 0.66 lbs potatoes
- 3.5 oz onions
- 7 oz zucchini
- 7 oz red bell peppers
- 5.3 oz carrots
- 7 oz tomatoes (ripe)
- to taste sage
- to taste rosemary
- to taste salt
- to taste roast seasonings
Roast chicken with potatoes and vegetables
Tools
Here’s what you need to make
- Oven
- Roasting pan
- Parchment paper
- Knife
- Cutting board
Preparation: Roast chicken with potatoes and vegetables
Peel and chop all the vegetables
and cut them into pieces about 1 inch (about 2–3 cm).
Wash the chicken, pat it dry with a paper towel, and if you notice any feathers, singe them over a stovetop burner.
Now that the ingredient prep is done, let’s get ready to cook. Line a roasting pan with a sheet of parchment paper.
Place the chicken and all the vegetables, plus the sage and rosemary.
Season with salt and pepper
Bake in a preheated oven, on the middle rack, fan-assisted at 356°F: first for 15 minutes, then turn and cook for another 15 minutes; then put the thighs back in their original position and finish cooking for another 10 minutes.
Turn off the oven, and let it rest for 10 minutes with the door slightly open.
Here is the roast chicken with potatoes and vegetables, ready
storage and tips
Roast chicken with potatoes and vegetables can be stored up to 3 days in the fridge or 3 months in the freezer.
Roast chicken with potatoes and vegetables
Can you vary the vegetables?
Yes, depending on the season.
