The holidays can be busy, but Roasted Chicken with Potatoes (Pollo al Forno con Patate) keeps things simple, one pan, a few ingredients, and the flavour of home.
This is one of the most classic Italian dishes, and I am surprised it took me so long to post about it! Besides being quite a common dish, it is also one of the most loved ones. I don’t think there is even one kid in Italy who does not like it. And what’s not to like? Roasted chicken with baked potatoes… so simple yet so good! I’m getting hungry again!
I often cook complicated dishes, but sometimes it feels great to come back to the basics. And this is definitely one such case. I find that this recipe well represents what everyday Italian cooking is about: a few good quality and simple ingredients can give amazing results.
Enjoy and… buon appetito!
What is Pollo al Forno con Patate?
Pollo al Forno con Patate means roasted chicken with potatoes. It’s a dish enjoyed across Italy, prepared in slightly different ways depending on the region. In the north, it’s often baked with plenty of rosemary and olive oil for a crisp finish, while in the south, some families add lemon, white wine or cherry tomatoes to bring extra flavour and colour.
Everything is cooked together in one pan with chicken pieces, potatoes, garlic, rosemary, salt, pepper and olive oil, then roasted slowly until golden. As it bakes, the juices from the chicken blend with the potatoes, forming a rich layer at the bottom of the dish that’s perfect for soaking up with bread.
This is everyday Italian food at its best. It’s simple, satisfying, and always shared around the table, a recipe that has been loved through generations.
Why Families Keep Coming Back to This Recipe
- Each forkful combines tender meat, crisp edges, and soft, seasoned potatoes.
- A family favourite one-pan meal that saves time and feels effortlessly home-cooked.
- Leftovers can be turned into sandwiches, salads, or wraps for the next day.
Key Ingredients for Roasted Chicken with Potatoes
Potatoes
Choose firm, starchy varieties like Desiree or Yukon Gold. They hold their shape and turn golden and crisp while soaking up the chicken’s juices.
Rosemary
Fresh rosemary gives the dish its classic Italian aroma and brings a fragrant, earthy note that blends so well with garlic and olive oil.
Extra Virgin Olive Oil
Good olive oil coats the chicken and potatoes, helping them cook evenly and stay tender. Choose a quality brand for an authentic Mediterranean taste.
Find the complete list with measurements in the recipe card below.
How to Make Roasted Chicken with Potatoes
Step 1: Put the chicken pieces in a baking dish. Toss them in the extra virgin olive oil, salt, pepper, and rosemary. Add the garlic cloves and mix.
Step 2: Bake the chicken in a preheated oven at 180°C – 350°F for 20 to 25 minutes. Then add the diced potatoes and toss them in the oil in the pan with the chicken.
Step 3: Bake for another 45 minutes or until the chicken and the potatoes are cooked through and golden brown.
Step 4: Serve warm!
Frequently Asked Questions
Yes, bone-in pieces work perfectly. They cook a little faster, so check for golden skin and clear juices near the bone. Thighs and drumsticks stay moist and flavourful.
Use a large pan so the potatoes roast instead of steaming. Spread them in one layer, toss halfway through, and drizzle with a bit more olive oil if needed.
No, leave it uncovered. Steam softens the skin, while open roasting keeps both the chicken and potatoes golden and crisp.
Carrots, onions, and bell peppers make great additions. Add them with the potatoes so they roast evenly and absorb the juices.
Pierce near the leg or thigh; the juices should run clear. A meat thermometer should read 75°C (165°F), and the meat should come away from the bone easily.
Extra Help from the Kitchen
Cut the Potatoes Evenly – Even-sized cubes cook at the same rate, so every piece turns out golden and soft inside.
Roast on the Middle Rack – Positioning the pan in the centre of the oven helps distribute heat evenly for consistent browning.
Spoon the Pan Juices Over the Chicken – Halfway through baking, baste the chicken with its own juices for extra flavour and moisture.
Add a Pinch of Salt After Baking – A light sprinkle of salt just before serving brightens the flavour and enhances the crisp texture of the skin and potatoes.
Variations and Twists
Add Lemon Slices for Freshness – A few slices of lemon on top of the chicken give a gentle tang and help cut through the richness of the roast.
Include White Wine for Depth – Pour a small splash of dry white wine halfway through roasting for added aroma and a light pan sauce.
Use Thyme Instead of Rosemary – Thyme gives a softer, herbal note while keeping the flavour balanced and savoury.
Add Sweet Potatoes or Pumpkin – Mixing them with regular potatoes adds colour and a touch of sweetness to the dish.
Storage and Shelf Life
Store any leftovers in an airtight container once cooled to room temperature. Keep them in the fridge for up to 3 days. The chicken can also be frozen for up to one month and thawed overnight in the fridge before serving. Potatoes don’t freeze well, so it’s best to eat them fresh for the right texture and flavour.
To reheat, place the chicken and potatoes in an oven set to 180°C (350°F) until warm and crisp again.
What to Serve with Pollo al Forno con Patate
Serve this dish straight from the baking tray while it’s still hot and crisp. For a complete Italian meal, pair it with Pear and Gorgonzola Risotto, Radicchio and Gorgonzola Risotto, or Saffron Potato Gnocchi with Sausage and Porcini. Start the meal with Gambas al Ajillo for a simple yet delicious appetiser.
End the meal with Cantucci and a glass of Vin Santo for a true Italian finish. A chilled Pinot Grigio or Vermentino complements the roasted herbs and potatoes, while a light Chianti suits red wine lovers.
Roasted Chicken with Potatoes (Pollo al Forno con Patate)
The holidays can be busy, but Roasted Chicken with Potatoes (Pollo al Forno con Patate) keeps things simple, one pan, a few ingredients, and the flavour of home.
Ingredients
- 1 chicken – mine was 1.2 kg – 2.6 lbs – quartered and washed
- 1 tsp salt
- pepper
- 2 large cloves garlic
- 1 tbsp rosemary
- 3 tbsp extra virgin olive oil
- 500 gms – 1.1 lbs potatoes diced into 3.5 to 4 cm (1 ½ inch) cubes
Instructions
-
Put the chicken pieces in a baking dish. Toss them in the extra virgin olive oil, salt, pepper, and rosemary. Add the garlic cloves and mix.
-
Bake the chicken in a preheated oven at 180°C – 350°F for 20 to 25 minutes. Then add the diced potatoes and toss them in the oil in the pan with the chicken.
-
Bake for another 45 minutes or until the chicken and the potatoes are cooked through and golden brown.
-
Serve warm!
When I first arrived in Torino, Italy to live, I was given roast chicken and roast potatoes every Sunday lunch and I loved it. The potatoes became so crisp and full of flavour. It’s a great dish.
I would almost say this is universally a favorite in Western culture, wherever you go. So good! I think we have this almost once a week (well the chicken at least).
This dish looks wonderful! It is about 1 in the morning and I am starving! This will definitely get prepared this week for dinner. I hope I can find such big pieces of chicken, yum!…..
I’m from Mumbai, India. While on a recent tour around Europe, I had this great tasting chicken roast with potatoes at a charming little restaurant in Assisi, Italy. Roast chicken is a favourite at home, but the Italian version was simply out of this world !
So simple, but I know it’s got to be delicious. Thanks for sharing a great recipe!