Best 3 Italian Roast Chicken With Potatoes Recipes

Embark on a culinary journey to Italy with our authentic Italian Roast Chicken with Potatoes recipe, a flavorful and hearty dish that embodies the essence of Italian home cooking. This delectable recipe features a succulent whole chicken roasted to perfection, infused with aromatic herbs and spices. Alongside the chicken, tender potatoes are roasted, creating a crispy golden crust and fluffy interior. Dive into the savory goodness of this classic Italian dish, perfect for a family gathering or a cozy dinner party.

In addition to the main recipe, you'll find a collection of complementary recipes to elevate your Italian dining experience. Indulge in the creamy richness of our Homemade Alfredo Sauce, a versatile sauce that pairs perfectly with pasta, vegetables, or even as a dip for bread. For a refreshing side dish, try our Caprese Salad, a vibrant combination of fresh mozzarella, juicy tomatoes, and aromatic basil, drizzled with olive oil and balsamic vinegar. And to satisfy your sweet cravings, whip up a batch of our classic Italian Tiramisu, a coffee-flavored dessert with layers of creamy mascarpone cheese and delicate ladyfinger biscuits.

With this comprehensive guide, you'll have everything you need to create a complete Italian feast, sure to impress your family and friends. Buon appetito!

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN ROAST CHICKEN WITH POTATOES

Italian Roast Chicken with Potatoes image

Provided by Food Network

Categories main-dish

Time 2h11m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 (6 to 7-pound) whole, fresh capon chicken (a roasting chicken may be used)
1/4 cup dry rosemary leaves
1/4 cup dry thyme leaves
1/4 chopped garlic
3 medium onions, diced
3 carrots cut into rounds
2 celery stalks, chopped
3 pounds small potatoes, peeled
1/4 cup extra-virgin olive oil
Salt and pepper

Steps:

Preheat the oven to 375 degrees F. Wash the capon (actually a castrated male chicken) under cold running water, and soak for 1 hour in a pan of cold water in which 1/4 cup kosher salt has been dissolved. Drain and rinse again, using paper toweling to dry the bird inside and out.
Season the capon inside and out with a generous amount of salt and pepper. Put half the rosemary and thyme and all of the chopped garlic inside the cavity of the capon, along with some of the onion, carrot and celery. Tie the legs of the capon together to aid in even roasting and place, breast side down in a roasting pan. Rub the remaining herbs on the outside of the capon, drizzle all the olive oil over the capon, scattering the rest of the vegetables (except the potatoes) in the pan along with the capon. Place the roasting pan into the oven and roast the capon for 20 minutes on its breast, before turning onto its back for an additional 20 minutes. When the capon has roasted for 20 minutes on its back, add the potatoes and continue roasting for an additional hour or until the bird is thoroughly cooked (a meat thermometer registers 165 degrees F at the leg joint). Adjust seasoning with salt and pepper and remove from the oven, allowing the capon to rest for 15 minutes before serving.

ROASTED CHICKEN AND POTATOES

Roasted Chicken and Potatoes image

Provided by Melissa d'Arabian : Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1(3 to 4 pound) chicken, rinsed and patted dry
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1/2 cup white wine
1 1/2 pounds red potatoes
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon

Steps:

Allow the chicken to rest at room temperature for 30 to 60 minutes.
Preheat the oven to 425 degrees F.
In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.
Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.

ITALIAN OVEN-ROASTED CHICKEN AND POTATOES

Italian Oven-Roasted Chicken and Potatoes image

This recipe came from Flavors of Puglia by Nancy Harmon Jenkins. It is easy to make and delicious. I like to serve it with a tossed salad.

Provided by Margie in NJ

Categories Chicken

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs potatoes, peeled & cut into chunks
1/2 cup extra virgin olive oil
1/2 cup minced flat leaf parsley
sea salt
fresh ground black pepper
4 -5 lbs chicken, cut in parts

Steps:

Preheat the oven to 425 degrees.
Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
Arrange the chicken over the top of the potatoes, skin side down.
Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
Return to oven for an additional 30 minutes.
The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.

Nutrition Facts : Calories 1971.7, Fat 127.6, SaturatedFat 31.2, Cholesterol 453.6, Sodium 456.9, Carbohydrate 80, Fiber 10.3, Sugar 3.6, Protein 122

Tips:

To achieve crispy skin, pat the chicken dry before roasting and season it generously with salt and pepper.
Use a combination of olive oil and butter to enhance the flavor of the chicken and potatoes.
Roast the chicken at a high temperature for the first 20 minutes to create a golden brown crust, then reduce the temperature to allow the chicken to cook evenly.
Add vegetables such as carrots, celery, or onions to the roasting pan to create a flavorful base for the chicken and potatoes.
Baste the chicken and potatoes with the pan juices every 20-30 minutes to keep them moist and flavorful.
Roast the potatoes until they are tender and slightly browned, about 45-60 minutes.
Let the chicken rest for at least 10 minutes before carving to allow the juices to redistribute.

Conclusion:

This Italian roast chicken with potatoes is a flavorful and satisfying dish that is perfect for a family meal or a special occasion. The chicken is tender and juicy, with a crispy skin that is perfectly complemented by the roasted potatoes. The combination of herbs and spices adds a delicious flavor to the chicken and potatoes, making this dish a true crowd-pleaser. Serve it with a side of roasted vegetables or a simple green salad for a complete and satisfying meal.