Roasted chicken with potatoes — the kind every Italian grandmother makes on Sundays. One pan, simple ingredients, deeply flavored. The potatoes underneath catch every last drop of chicken juice.
Pollo con Patate al Forno
Roasted chicken with potatoes — the kind every Italian grandmother makes on Sundays. One pan, simple ingredients, deeply flavored. The potatoes underneath catch every last drop of chicken juice.
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- In a large roasting pan or Dutch oven, toss the potatoes with 2 tbsp olive oil, half the salt, pepper, and 4 of the garlic cloves. Spread in a single layer.
- Pat the chicken pieces dry. Rub all over with the remaining 2 tbsp olive oil, salt, pepper, and red pepper flakes. Place skin-side up on top of the potatoes.
- Tuck the rosemary sprigs and remaining garlic cloves around the chicken. Squeeze the lemon halves over everything; tuck the spent halves into the pan.
- Roast 45-55 minutes, turning the potatoes once at the 30-minute mark, until the chicken skin is deeply golden and a thigh registers 175°F (80°C).
- Let rest 10 minutes. Spoon the pan juices over each plate. Serve with the potatoes and a green salad.
Notes
Yukon Gold or fingerlings work best — they hold their shape. If the chicken is browning too fast, tent it loosely with foil for the last 15 minutes.