Savory Baked Chicken and Potatoes: The Perfect Recipe for a Tasty Main Course: When thinking of a dish that combines simplicity and deliciousness, baked chicken and potatoes is always a winning choice. Perfect for a family dinner, a Sunday lunch, or an evening with friends, this savory version will win everyone over with its irresistible aroma. Today I’ll reveal a trick to make it even more flavorful: a fragrant marinade that will make the meat tender and tasty!
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
To achieve a flavorful and well-balanced dish, choose fresh and quality ingredients. The marinade with white wine, aromatic herbs, and vegetables gives the meat an intense flavor, while the potatoes and cherry tomatoes add perfect texture.
- 4 chicken thighs, with skin, raw (or other pieces of chicken)
- 1 lb potatoes (washed, peeled, and cubed)
- 1 cup cherry tomatoes
- 1 carrot (diced)
- 1 onion (washed, peeled, and chopped)
- 1 celery (cleaned and chopped)
- 2 rosemary (sprigs)
- 2 bay leaves
- 4 tablespoons olive oil
- 1/4 cup white wine (or broth)
- salt
Steps
Savory Baked Chicken and Potatoes: The Perfect Recipe for a Tasty Main Course: Following these simple steps will allow you to achieve succulent chicken with golden and crispy potatoes. The marinade helps to make the meat tender and aromatic, while oven cooking gives a perfect texture to all the ingredients.
1. Marinade: In a large bowl, place the chicken thighs with extra virgin olive oil, white wine, rosemary, bay leaves, diced carrot, celery, and chopped onion. Mix well with your hands and let it rest in the refrigerator for at least 2 hours (better if overnight for a more intense flavor).
2. Preparing the potatoes: Wash, peel, and cube the potatoes. Add to the marinated chicken and mix to flavor them with the seasoning.
3. Cooking: Preheat the oven to 400°F. Place the chicken and potatoes in a baking dish or pan, add the sliced cherry tomatoes, and season with salt and pepper.
4. Bake: Cook for about 40-45 minutes, turning the chicken and stirring the potatoes halfway through. The dish is ready when the chicken is golden and the potatoes are tender.
Prepare it and let me know in the comments if you liked it!
Storage: The chicken and potatoes can be stored in the refrigerator for 2 days in an airtight container. They can be reheated in the oven or in a pan.
Notes: For an even crispier crust, turn on the grill for the last 5 minutes.
Service: Serve the dish hot, accompanied by a fresh salad or grilled vegetables.
Savory Baked Chicken and Potatoes
FAQ (Questions and Answers)
Can I use other cuts of chicken?
Yes! You can use whole thighs, wings, or breasts, but adjust cooking times based on the size of the meat piece.
