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Italian Roast Chicken and Potatoes (The One You’ll Make Forever)

ByMelissa Jo Posted on
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A plate with roasted chicken thigh, golden potatoes, and steamed broccoli and carrots. A spoon drizzles sauce over the chicken. The meal is served on a white plate on a wooden surface.

Everyone always talks about Greek roast chicken and potatoes — and don’t get me wrong, I love a good lemony Greek version — but Italian roast chicken and potatoes deserves just as much attention.

This is one of those meals I’ve been making since the beginning of time. Bone-in, skin-on chicken thighs roast right over baby potatoes so every single drop of flavor and juice melts down into the pan. The result? Crispy skin, juicy chicken, and potatoes that taste like they were slow-roasted in a cozy Italian kitchen.

If you love roasting chicken and potatoes together (because that’s where all the magic happens), you’ll also love:

And if you want a hands-off option, I also have a Crockpot Lemon Chicken and Potatoes that’s perfect for busy days.

But this version? Rich, savory, slightly spicy, and absolutely insane.

A glass measuring cup contains oil, dried parsley, and red pepper flakes, sitting on a checkered surface. The ingredients are unmixed and visible from above.
A glass measuring cup filled with a reddish-brown liquid sauce mixed with herbs and minced garlic, with a metal spoon inside. The cup sits on a patterned surface, with a hand holding the spoon.
A hand holds a spoon lifting a piece of food coated in a thick, reddish-brown sauce from a glass measuring cup, with a kitchen setting visible in the background.
Chopped yellow potatoes are spread on a checkered cutting board. Behind them is a small white bowl filled with sliced onions and an orange baking dish on a kitchen countertop.
A bag of River Gold baby gold potatoes sits on a counter next to chopped potatoes on a checkered cutting board, with sliced onions in a small dish and an orange baking dish in the background.
Quartered yellow potatoes and sliced white onions arranged together in a clear container, ready for cooking or roasting.
Raw chicken pieces in a baking dish are topped with a chunky, red marinade or sauce, likely seasoned with spices and herbs, ready to be cooked. The dish has an orange handle visible at the top.
A hand uses tongs to lift a piece of crispy, browned chicken from a baking dish filled with roasted chicken thighs, potatoes, and flavorful juices. The dish sits on a wooden countertop in a kitchen.
A close-up of a baking dish filled with golden, roasted potatoes coated in a glistening brown sauce and herbs, with some caramelization on the edges of the dish.
A close-up of a hand holding a fork with caramelized onions and roasted potatoes above a plate of browned meatballs and more potatoes in a kitchen setting.
A plate of golden-brown roasted chicken pieces with a spoon serving cooked potatoes and onions on top. The food is arranged on a white platter on a kitchen counter.
A smiling woman in a navy blue sleeveless dress holds a large platter of roasted chicken and potatoes in a bright, modern kitchen.

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👝 How to Store Leftovers

Store in an airtight container for 3-5 days.

🤔 Common Questions

Can I use chicken breasts instead?

You can, but thighs are strongly recommended. Breasts cook faster and won’t stay as juicy.

Can I prep this ahead of time?

Yes. Assemble everything, cover, and refrigerate up to 24 hours before baking.

A plate with roasted chicken thigh, golden potatoes, and steamed broccoli and carrots. A spoon drizzles sauce over the chicken. The meal is served on a white plate on a wooden surface.

Italian Roast Chicken and Potatoes (The One You’ll Make Forever)

Everyone always talks about Greek roast chicken and potatoes — and don’t get me wrong, I love a good lemony Greek version — but Italian roast chicken and potatoes deserves just as much attention.
This is one of those meals I’ve been making since the beginning of time. Bone-in, skin-on chicken thighs roast right over baby potatoes so every single drop of flavor and juice melts down into the pan. The result? Crispy skin, juicy chicken, and potatoes that taste like they were slow-roasted in a cozy Italian kitchen.
If you love roasting chicken and potatoes together (because that’s where all the magic happens), you’ll also love:
And if you want a hands-off option, I also have a Crockpot Lemon Chicken and Potatoes that’s perfect for busy days.
But this version? Rich, savory, slightly spicy, and absolutely insane.
Lemony Chicken and PotatoesThe Best Roasted Chicken Legs and PotatoesLemon Pepper Roasted Chicken and Potatoes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

Ingredients
  

Chicken & Vegetables

  • 8 bone-in skin-on chicken thighs
  • 24 oz bag Honey Gold baby potatoes, quartered
  • ½ large onion sliced and cut in half
  • 1 tablespoon complete seasoning for chicken (or more)
  • Cracked black pepper to taste

Italian Marinade

Instructions
 

Prep the Chicken

  • Bring chicken thighs to room temperature.
  • Pat them dry thoroughly (this helps the skin crisp).
  • Season with 1 tablespoon complete seasoning and cracked black pepper.
  • Toss to coat evenly and set aside.

Make the Marinade

  • In a bowl or large measuring cup, whisk together:
  • Olive oil
  • White wine
  • Tomato paste
  • Garlic
  • Chicken bouillon
  • Crushed red pepper
  • Dried parsley
  • Parmesan cheese
  • Italian seasoning packet
  • Mix until smooth and well combined.

Prep the Baking Dish

  • Drizzle a little olive oil in the bottom of a 9×13 baking dish.
  • Add the potatoes and sliced onions.
  • Pour about ¼ of the marinade over the potatoes and toss well with your hands so everything is evenly coated.

Assemble

  • Place the chicken thighs directly on top of the potato-onion mixture.
  • Pour the remaining marinade evenly over the chicken, making sure each piece is well coated.

Extra Flavor Tip (Highly Recommended):

  • Once you’ve poured the marinade over the chicken, add about ¼ cup additional olive oil back into the same measuring cup or bowl you used for the marinade. Swirl it around to loosen up all the remaining seasoning and flavor stuck to the sides, then drizzle that oil right over the chicken and potatoes. That’s exactly what I do — and it makes a difference.
  • Roast
  • Bake uncovered at 375°F for about 1 hour, or until:
  • Make sure to based it half way through with the chicken breasts!
  • Chicken skin is golden and crispy
  • Internal temperature reaches 165°F
  • Potatoes are fork-tender and soaking up all the juices
  • After taking it out of the oven remove the chicken, then put the potatoes back into the oven at 450F for seven-ten minutes until browned!

Serve

  • Spoon those pan juices right over the chicken and potatoes before serving. Absolute perfection.
Keyword best chicken and potatos, chicken and potatos, italian food, italian roast chicken and potatos
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4 Comments

  1. This was great, my family said this one is a keeper. Delicious flavor. I only had boneless skinless chicken thighs and I cut the time in half and it was great.

    Reply

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