For an easy Italian family dinner, Roasted Chicken with Potatoes pairs juicy chicken with golden potatoes, rosemary, garlic, and olive oil in one pan.
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. This is definitely one of those times. Everyday Italian cooking is all about using a few good quality simple ingredients to create 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
- Everything cooks in one pan, so there are fewer dishes to wash after dinner.
- It uses simple ingredients that are easy to find and requires very little hands-on preparation.
- Leftover chicken works well in sandwiches, salads, or wraps, making lunch the next day easier.
Key Ingredients for Roasted Chicken with Potatoes
Chicken
Bone-in chicken pieces stay tender and juicy as they roast, while their juices add flavour to the potatoes as they cook.
Potatoes
Choose potatoes that hold their shape well during roasting. They become golden on the outside and tender inside while absorbing the seasoned chicken juices.
Rosemary
Fresh rosemary adds the distinctive herbal flavour that pairs naturally with roasted chicken, potatoes, garlic, and olive oil.
Extra Virgin Olive Oil
Extra virgin olive oil coats the chicken and potatoes, encourages browning, and carries the flavours of the rosemary and garlic throughout the dish.
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 – Cut the potatoes into similar-sized pieces so they cook evenly during their 45 minutes in the oven.
Toss the Potatoes in the Pan – Toss the potatoes well in the oil already in the baking dish so they are coated before continuing to roast.
Give the Chicken a Head Start – Roast the chicken for 20 to 25 minutes before adding the potatoes, exactly as directed, rather than adding everything at once.
Check Chicken and Potatoes Before Serving – The chicken should be cooked through and golden, while the potatoes should be tender and golden brown.
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 Recipe (Pollo al Forno con Patate)
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!
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So simple, but I know it’s got to be delicious. Thanks for sharing a great recipe!
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 !
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 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).
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.