Description
This Baked Italian Chicken with Potatoes is a flavorful and comforting dish featuring juicy chicken thigh fillets baked with tender potatoes, cherry tomatoes, and a rich tomato sauce, topped with melted mozzarella cheese. The combination of Italian herbs, garlic, and a tangy red wine vinegar dressing infuses the dish with vibrant Mediterranean flavors, making it perfect for an easy, satisfying weeknight dinner.
Ingredients
Scale
Chicken and Potatoes
- 4 – 5 chicken thigh fillets, skin on and bone in (about 6oz/200g each)
- 3 medium potatoes (around 1.5lb/750g total), peeled and cut into bite-size pieces
- 1/2 tbsp olive oil
- Salt and pepper, to taste
Tomato and Cheese
- 1 tin (14oz/400g) crushed tomatoes
- 1 1/2 cups cherry tomatoes
- 1/2 cup mozzarella cheese, grated (or any good melting cheese)
Italian Dressing
- 1/2 tbsp dried rosemary and thyme (or oregano) leaves (or 2 tbsp fresh)
- 2 garlic cloves, minced
- 3 tbsp red wine or white wine vinegar
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt
- Black pepper, to taste
Garnish
- Basil leaves (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the dish.
- Prepare Italian Dressing: In a bowl, mix together dried rosemary and thyme (or oregano), minced garlic, red wine or white wine vinegar, extra virgin olive oil, salt, and black pepper to create the flavorful Italian dressing.
- Cook Potatoes: Boil or microwave the peeled and cut potatoes just until slightly undercooked—about 5 minutes boiling or 5 minutes steaming in the microwave on high. After cooking, use a fork to rough up the potatoes slightly to help them absorb more of the dressing flavor. Season with a pinch of salt and pepper.
- Brown Chicken: Season the chicken thighs on both sides with salt and pepper. Heat 1/2 tbsp olive oil in a large ovenproof skillet over high heat. Add the chicken and brown well on each side for about 5 minutes per side to develop a nice crust.
- Prepare for Baking: Remove the skillet from heat and pour off any excess fat. Arrange the partially cooked potatoes around the chicken in the skillet. Pour the crushed tomatoes over the chicken and potatoes. Season lightly with salt and pepper and drizzle the prepared Italian dressing evenly over everything. Scatter the cherry tomatoes on top.
- Bake the Dish: Place the skillet in the preheated oven and bake for 25 to 30 minutes until the chicken is completely cooked through and the potatoes are tender.
- Add Cheese: Remove the skillet from the oven, sprinkle the grated mozzarella cheese over the top, and return it to the oven for an additional 5 minutes. Bake until the cheese has melted and turned golden brown.
- Rest and Serve: Let the dish stand for 5 to 10 minutes before serving to allow flavors to meld and juices to settle. Garnish with fresh basil leaves if desired for an added burst of aroma and color.
Notes
- The chicken does not need to be marinated as the sauce is flavorful, but marinating will enhance the taste further.
- Parboiling the potatoes allows them to absorb more flavor from the Italian dressing, resulting in a tastier dish.
- If you prefer, you can skip parboiling and cook the potatoes fully in the oven, but it may require longer baking time.
- Use any good melting cheese if mozzarella is unavailable.
- Fresh herbs can be substituted for dried at triple the quantity for more vibrant flavor.
Nutrition
- Serving Size: 1 chicken thigh with potatoes and sauce
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 110 mg
