Baked Italian Chicken with Potatoes and Tomatoes

Juicy chicken thighs with crispy, golden skin are nestled in a rich tomato sauce, infused with a zesty Italian dressing made from fragrant herbs, garlic, and tangy vinegar. The potatoes, lightly par-boiled to soak up the bold flavors, pair perfectly with sweet cherry tomatoes and a blanket of melted mozzarella. This one-pan dish is simple yet impressive, ideal for a cozy family dinner or a special gathering.

Instructions

1. 1

   Preheat oven to 180°C / 350°F.

2. 2

   In a small bowl, whisk together the Italian dressing ingredients: dried rosemary, dried thyme, minced garlic, red wine vinegar, extra virgin olive oil, 1/2 tsp salt, and a pinch of black pepper. Set aside.

3. 3

   Boil or microwave the potatoes for 5 minutes until slightly undercooked. Drain, then gently rough up the edges with a fork to help them absorb the dressing. Sprinkle with a pinch of salt and pepper.

4. 4

   Season both sides of the chicken thighs with salt and pepper. Heat 1/2 tbsp olive oil in a large oven-proof skillet over high heat. Add chicken, skin-side down, and sear for 4-5 minutes until golden brown. Flip and sear the other side for 3-4 minutes. Remove skillet from heat and drain excess fat, leaving about 1 tsp.

5. 5

   Arrange the par-boiled potatoes around the chicken in the skillet. Pour the crushed tomatoes over the potatoes and chicken, then season with a pinch of salt and pepper. Drizzle the Italian dressing evenly over everything.

6. 6

   Scatter cherry tomatoes on top. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F / 74°C and the potatoes are tender.

7. 7

   Remove from the oven, sprinkle grated mozzarella cheese over the top, and return to the oven for 5 minutes until the cheese is melted and golden.

8. 8

   Let the dish rest for 5-10 minutes. Garnish with fresh basil leaves, if using, and serve directly from the skillet.

Recipe Notes

• Chicken: Bone-in, skin-on thighs deliver the best flavor and crispy texture, but skinless thighs or bone-in chicken breasts can be used. If using breasts, reduce baking time by 5-10 minutes to prevent drying out.

• Vinegar: Red or white wine vinegar adds a classic Italian tang, but you can substitute with balsamic vinegar, sherry vinegar, or fresh lemon juice for a different twist.

• Herbs: Fresh rosemary and thyme elevate the dish, but dried herbs work well too. Oregano is a great alternative for a slightly different flavor profile.

• Potatoes: Par-boiling the potatoes ensures they soak up the dressing’s flavors. To skip this step, place raw potato pieces in the skillet with the chicken, pour over the crushed tomatoes and dressing, and bake for 45-50 minutes until the potatoes and chicken are cooked through. Check potatoes for tenderness before adding cheese.

• Marinating Option: For deeper flavor, marinate the chicken in the Italian dressing in a zip-lock bag for up to 24 hours in the fridge. Use the marinade as the dressing during cooking.

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the oven at 160°C / 320°F with a splash of water to keep it moist.

• Cheese: Mozzarella melts beautifully, but provolone, cheddar, or a mix of Italian cheeses can add variety.

• Serving Tip: Pair with a simple green salad or crusty bread to soak up the flavorful sauce.

• Nutrition: Values are per serving, based on 4 servings, and may vary slightly depending on the cheese and potato size.