Roasted Chicken & Potatoes Recipe – Italian Herb & Garlic Flavors

Last Updated on 2 months by Neha Deshmukh

Roasted Chicken & Potatoes Recipe – Italian Herb & Garlic Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting meal that doesn’t take all day to make. This Roasted Chicken & Potatoes recipe is a total lifesaver. It’s packed with flavour, super easy to throw together, and honestly, it just feels like a warm hug on a plate. I first made this when I was craving something hearty and flavorful, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t just another roast chicken recipe. The Italian herb and garlic marinade takes it to a whole new level. It’s incredibly fragrant, and the potatoes get beautifully crispy while soaking up all those amazing flavours. Plus, it’s a one-pan wonder, which means less washing up – always a win in my book! It’s perfect for a weeknight dinner, a casual weekend gathering, or even as part of a festive spread.

Ingredients

Here’s what you’ll need to create this magic:

• 500 gm chicken pieces
• 1 small broccoli florets
• 2 large potatoes
• To taste salt and pepper
• 2 tbsp Italian seasoning (oregano, thyme, parsley, rosemary)
• 6 garlic cloves
• 4 tbsp coriander leaves, chopped
• 1 squeeze lemon juice
• 1/4 cup olive oil

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Italian Herb Blend: Don’t skimp on the herbs! A good quality Italian seasoning blend – with plenty of oregano, thyme, parsley, and rosemary – is key to that authentic flavour. You can even make your own if you’re feeling fancy!
• Potatoes: I love using Yukon Gold or Maris Piper potatoes for roasting. They get wonderfully fluffy on the inside and crispy on the outside. Red potatoes also work well, but they hold their shape a bit more.
• Olive Oil: A good extra virgin olive oil adds a lovely richness. Don’t use anything too harsh or overly flavoured, as you want the herbs and garlic to shine.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, preheat your oven to 200°C (400°F). Grease a roasting pan to prevent sticking.
2. Next, give your potato cubes a quick soak in boiling water for about 5 minutes. This helps soften them up and ensures they cook through nicely. Drain them thoroughly afterwards.
3. Now for the flavour bomb! In a bowl, whisk together the salt, pepper, Italian herbs, minced garlic, chopped coriander leaves, lemon juice, and olive oil. This is your marinade, and it smells amazing.
4. Add the chicken pieces, broccoli florets, and drained potatoes to the bowl. Toss everything together until it’s evenly coated in that glorious marinade. Make sure every piece gets some love!
5. Spread the mixture onto the prepared roasting pan. Drizzle any remaining marinade over the top for extra flavour.
6. Bake for 40 minutes, tossing the ingredients halfway through. This ensures everything browns evenly and gets beautifully crispy. Keep an eye on it – ovens can vary!
7. Serve hot with a side salad or warm soup for a complete and satisfying meal.

Expert Tips

A few little things that’ll take this recipe from good to great:

• Don’t overcrowd the pan! Give the chicken and potatoes enough space to roast properly. If needed, use two pans.
• For extra crispy potatoes, parboil them for a few minutes before roasting.
• A meat thermometer is your best friend when it comes to ensuring the chicken is cooked through. It should reach an internal temperature of 74°C (165°F).

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the chicken for firm tofu or seitan. Marinate for even longer to really infuse the flavour.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but double-check your Italian seasoning blend to be sure.
• Spice Level: Add a pinch of red chili flakes to the marinade for a little kick. My friend, Priya, loves adding a generous pinch!
• Festival Adaptation: This roast makes a fantastic side dish for Christmas or Thanksgiving. You could add some root vegetables like carrots and parsnips for a festive touch.

Serving Suggestions

This roasted chicken and potatoes is delicious on its own, but here are a few ideas to complete the meal:

• A simple green salad with a lemon vinaigrette.
• A warm bowl of tomato soup.
• Steamed green beans or asparagus.
• A dollop of Greek yogurt or sour cream.

Storage Instructions

Got leftovers? Awesome! Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

FAQs

Let’s answer some common questions:

1. Can I use different vegetables in this roast?

Absolutely! Feel free to add other veggies like carrots, bell peppers, or zucchini. Just adjust the cooking time accordingly.

2. What is the best way to ensure the chicken is cooked through?

Using a meat thermometer is the most reliable way. Insert it into the thickest part of the chicken – it should read 74°C (165°F).

3. Can this be made ahead of time?

You can marinate the chicken and potatoes overnight for even more flavour! Just store them in the refrigerator.

4. What kind of potatoes work best for roasting?

Yukon Gold or Maris Piper are my go-to choices, but red potatoes also work well.

5. Can I marinate the chicken for longer than needed?

Yes, you can! Marinating for longer (up to 24 hours) will result in a more flavorful and tender chicken.