Italian Roasted Chicken and Potatoes One Dish Dinner

 

Looking for a delicious one dish dinner?  This simple chicken and potato dinner is full of Italian flavor.  It reminds me of marinated grilled chicken with roasted potatoes but with a lot less fuss.  Add a salad and you have a complete meal the whole family will love.

Italian Roasted Chicken and Potatoes

Serves 4

Ingredients:

  • 4 Chicken Breasts, cut into large bite size pieces
  • 6 Red Potatoes, chopped into large bite size pieces
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp Oregano
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Basil
  • 1/4 tsp Sea Salt
  • Pepper to taste

Directions:

  1. Preheat the oven to 400.
  2. Place chicken pieces in bottom of 9 X 13 pan.   Place chopped potatoes on top of chicken.
  3. Drizzle heavily with olive oil and stir until all potatoes are coated in oil.
  4. Sprinkle remaining ingredients on top.
  5. Gently stir to evenly coat chicken and potatoes with seasoning.
  6. Roast 45 minutes or until chicken is done and potatoes begin to brown.

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13 Responses to “Italian Roasted Chicken and Potatoes One Dish Dinner”

  1. Laura says:

    What a fantastic dinner recipe! I love the spices you used in this dish and chicken and potatoes always go together perfectly.

  2. amber says:

    Easy and delicious. How smart to throw them into the same dish and roast. Thanks for a great recipe. :-)

  3. Tyna Paquette says:

    This sounds soooo delicious, can’t wait to try it!!! Thanks ;o)

  4. Rogene says:

    So easy — will have to try. Bob would love this.

  5. Anjanette says:

    This was WONDERFUL!

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  7. Amanda says:

    Made this for a family get together, and they were amazed that I was able to cook something so delicious (especially since I am new to cooking). This meal was packed with flavor, and everyone ate it all!

  8. Kathy Enders says:

    Have you ever made this ahead and baked it later? I’d like to take this to someone who has heart problems and I need something healthy and not full of cheese and fat.

  9. Kathy Enders says:

    I think they would. I make oven roasted potatoes fairly often and always coat them in olive oil but I turn them a few times while they are in the oven. They are perfect and great with fresh parsley, some thyme, salt & pepper sprinkled on before baking — rosemary is also good but my plant didn’t survive the summer.

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