Ingredients
Equipment
Method
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. Actually I baste more than once. After about a half hour, baste every 10-15 minutes or until complete.
- 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.