Pollo e Patate al Forno (Baked Chicken and Potatoes)

A close up cropped image of roasted chicken and potatoes in a baking tray.

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Pollo e Patate al Forno (Baked Chicken and Potatoes)

Pollo e Patate is a simple Italian dish of chicken and potatoes roasted with garlic, sage, rosemary and white wine. It’s hearty, full of flavour and perfect for an easy, comforting dinner.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Emily Wyper

Ingredients

8 bone-in skin-on chicken thighs and drumsticks (about 1kg / 2.2 lbs total)
1 and ½ lbs (700g) waxy red potatoes (about 4 medium size potatoes)
2 sprigs of rosemary finely chopped
5 sage leaves finely chopped
2-4 garlic cloves whole with skins on
2 tablespoons white wine
2-3 tablespoons olive oil
Salt and pepper

Instructions

Preheat the oven to 200C/400F static or 180C/350F fan.
Peel and slice the potatoes into wedges. Add them to a roasting tray with the finely chopped herbs and garlic cloves.
Add the chicken to the tray and drizzle everything with the olive oil. Season generously with salt and pepper, then toss well so the chicken and potatoes are evenly coated in the oil and herbs.
Sprinkle over the white wine, then roast for 45 minutes to 1 hour, until the chicken is cooked through with golden, crisp skin and the potatoes are tender.
Bring the tray from the oven and let it rest for 10 minutes so the juices absorb back into the chicken and potatoes then serve.

Notes

Potato texture - The potatoes are not meant to be very crispy. They should be soft, tender and infused with the juices from the chicken and herbs (so much flavour!)
Internal temp for chicken - The chicken should register 75°C / 165°F at the thickest part.
Reheating - preheat the oven to 200C/400F and roast in the oven until piping hot all the way through (about 10-15 minutes).
Leftovers - leftovers will keep in the fridge for 1-2 days, although the potatoes will go quite soft, so it’s best eaten the same day.

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