Best 3 Ole Blue Eyes Italian Chicken And Potatoes Recipes

**Indulge in a Flavorful Symphony with "Ole Blue Eyes" Italian Chicken and Potatoes: A Culinary Trio of Delights**

Embark on a culinary journey to savor the tantalizing flavors of "Ole Blue Eyes" Italian Chicken and Potatoes. This delectable dish, named after the legendary crooner Frank Sinatra, blends the essence of Italian cuisine with a touch of American comfort food. Imagine tender, succulent chicken infused with aromatic Italian herbs and spices, nestled amidst a medley of golden roasted potatoes and vibrant bell peppers.

As you delve into the recipe, you'll discover a symphony of flavors and textures that dance on your palate. The chicken, marinated in a blend of olive oil, garlic, oregano, and basil, exudes a savory and herbaceous character. The potatoes, roasted to perfection, offer a crispy exterior and a fluffy, tender interior, absorbing the delectable juices from the chicken and vegetables.

But that's not all! Alongside the main course, you'll also find recipes for a refreshing Italian Chopped Salad and a luscious No-Knead Artisan Bread. The salad, bursting with crisp lettuce, juicy tomatoes, and tangy vinaigrette, provides a light and vibrant counterpoint to the richness of the chicken and potatoes. And the artisan bread, with its rustic charm and chewy texture, serves as the perfect accompaniment to soak up every last drop of the flavorful sauce.

Get ready to delight your taste buds and impress your dinner guests with this trio of culinary creations. The "Ole Blue Eyes" Italian Chicken and Potatoes, Italian Chopped Salad, and No-Knead Artisan Bread promise an unforgettable dining experience that will leave you craving for more.

Here are our top 3 tried and tested recipes!

CHICKEN VESUVIO (ITALIAN BAKED CHICKEN AND POTATOES)

Chicken Vesuvio (Italian Baked Chicken and Potatoes) image

Chicken Vesuvio is a classic one skillet Italian-American recipe for baked chicken with potatoes, peas, white wine sauce, and seasonings.

Provided by Sommer Collier

Categories Main Main Course

Time 1h

Number Of Ingredients 14

Ingredients

1 whole chicken (cut into 8 pieces (or a 3-4 pound fryer pack))
3 pounds mini new potatoes (halved)
2 tablespoons olive oil
2 tablespoons oregano
1 ½ tablespoons salt
1 ½ teaspoon garlic powder
1 ½ teaspoon ground black pepper
10-15 cloves garlic
1 cup dry white wine
1 cup chicken stock
¼ - ½ teaspoon crushed red pepper
¾ cup frozen peas
¼ cup chopped parsley
1 lemon (cut into wedges (optional))

Steps:

Preheat the oven to 425 degreeas F. Set an XL cast iron sauté pan (or another deep 14 inch oven-safe pan) over medium heat. Set the frozen peas out at room temperature to soften.
In a small bowl, mix the oregano, salt, garlic powder, and pepper. Sprinkle the seasoning blend over the chicken pieces and potatoes.
Add 1 tablespoon of olive oil to the skillet. Once the oil is hot, place chicken pieces in the skillet, skin-side-down. Brown the chicken skin for 4-5 minutes, then flip and cook another 4-5 minutes. Move the chicken pieces to a holding plate.
Wipe the skillet out with a paper towel (if needed) and add the remaining 2 tablespoons olive oil. Place half the potatoes in the skillet, cut-side-down. Sauté until golden then move to the holding plate. Add the remaining potatoes, cut side down, and sauté until golden.
Now add all the potatoes back to the skillet. Add in the garlic cloves and crushed red pepper, mix well. Place the chicken pieces over the potatoes. Then pour in the wine and chicken stock.
Place the skillet in the oven for 30 until, until the chicken is crispy on top and cooked through, and the potatoes are soft.
Once the skillet comes out of the oven, sprinkle in the peas and parsley. (The peas will warm quickly.) Serve the baked chicken and potatoes with a good portion of wine sauce, and lemon wedges if desired.

Nutrition Facts : ServingSize 2 pcs, Calories 450 kcal, Carbohydrate 75 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 2734 mg, Fiber 11 g, Sugar 7 g

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

"OLE BLUE EYES ITALIAN CHICKEN AND POTATOES"

This is one of my favorite dishes. The roasted red peppers add a sweetness to it that makes the whole dish stand out.

Provided by Penny Hawkins

Categories Chicken

Time 1h50m

Number Of Ingredients 8

Ingredients

2 whole chickens, split in half about 2 pounds each
8 good sized potatoes, peeled and quartered
2 medium onions, thinly sliced
1 jar marinated roasted red peppers, save the juice, and thinly sliced
1 tsp cavender's greek seasoning, it's in the spice section
salt and black pepper to taste
2 Tbsp extra virgin olive oil
water

Steps:

1. Wash and dry chickens and place in a foil lined roasting pan 9x13. Spray it with Pam nonstick cooking spray. Sprinkle onions around the chicken.
2. Place potatoes in a medium sized sauce pan and cover with water. Bring to a boil and cook for at least 15 mins. Take off the heat, drain and place in the roasting pan around the chicken.
3. Open the jar of roasted red peppers and pour the juice over all the ingredients in the pan. Place roasted red peppers over everything in the pan. Sprinkle the Cavenders' Greek Seasoning and salt and pepper over everything to taste. Add the 2 tablespoons of extra virgin olive oil. Mix it up good with your hands. Rub it all in and under the skin, too.
4. Place in a preheated oven at 350 degrees, and bake for 1 hour or until juices run clear. Take out and let the entire dish rest for at least 15 mins. Serve and enjoy!

Tips:

To achieve the best flavor, use high-quality ingredients. Look for fresh, organic chicken and vegetables, and use a flavorful olive oil.
Don't overcrowd the pan when searing the chicken. This will prevent the chicken from cooking evenly.
Be patient when cooking the chicken. It's important to let it cook through without disturbing it too much. This will help the chicken develop a nice golden crust.
When adding the potatoes and vegetables to the pan, make sure they are evenly distributed. This will help them cook evenly.
Don't be afraid to adjust the seasonings to your taste. Add more garlic, oregano, or red pepper flakes if you like.

Conclusion:

Ole Blue Eyes Italian Chicken and Potatoes is a delicious and easy-to-make one-pan meal that is perfect for a weeknight dinner. The chicken is tender and juicy, the potatoes are crispy and flavorful, and the vegetables are perfectly cooked. This dish is sure to be a hit with your family and friends.