Italian Baked Chicken Thighs With Potatoes and Rosemary

Italian Baked Chicken is a timeless classic straight from the heart of Italy. This hearty dish, also known as "pollo al forno," pairs perfectly golden, crispy chicken thighs with flavorful baked potatoes. The best part is that you put everything on a sheet pan and let the oven do the work!

In my Italian kitchen, I always tend to gravitate towards dishes that remind me of the aroma of my Nonna's kitchen, and this delicious chicken dish does just that!

"Pollo al forno," or "chicken in the oven" in English, is an Italian staple that always includes a twist: it's always baked with potatoes. Despite the simplicity of its name, the dish is incomplete without them - it just wouldn't be pollo al forno without patate (potatoes).

Key ingredients like rosemary, onions, and a splash of white wine add depth and aroma, while olive oil ensures everything cooks to crispy perfection. This traditional Italian dish is known for its simplicity (like many Italian dishes) and the comforting, home-cooked feel it brings to any meal, making it a go-to for a taste of authentic Italy at home.

It pairs wonderfully with a fresh salad (like this italian fennel salad) or some steamed vegetables (like these carciofi alla romana) for a well-rounded meal. For an extra touch of Italy, pair it with a slice of bread to soak up the delicious juices!

You'll love it

There's lots of reasons to love this dish! It's seriously one of my favorites.

It tastes like Italy (at least to me) with flavors of rosemary, olive oil, and white wine. It's convenient because it's a one-dish meal, which sometimes is all we can do.

There's also tons of side dishes to pair with it. And the last reason is self-explanatory - it's delicious.

Key ingredients

Chicken thighs

I use bone-in skin on chicken thighs in this dish because I love the depth they give this dish. Using bone-in meat is important because it takes longer to cook - this will ensure that the meat and potatoes are ready at the same time.

I prefer to also keep the skin on the meat because it keeps the thighs moist during the longer cook time (bone-in meat also helps keep the meat moist while baking).

You could also use bone-in skin on drumsticks as well; they're a great option, it just boils down to personal preference. And there's no reason why you can't use both thighs and drumsticks - in fact, this is common to do in Italy.

Potatoes

I use russet potatoes for this recipe. I like they way they crisp up on the outside but still remain fluffy on the inside. I cut the potatoes into larger pieces for this dish - not too small, or else they will cook too quickly.

You could also use yukon gold potatoes in this dish, or almost any type of white potato, really!

How to make it

Prepare for baking: Preheat oven. Get out a large baking dish and line it with parchment paper. 

Prepare the vegetables: Peel the potatoes and cut them into large, uniform pieces. Add them to the prepared baking dish along with the onion rings and rosemary. Toss with olive oil, white wine, salt, and pepper. 

Season the chicken thighs: Trim any excess fat off of the chicken thighs, then pat dry on both sides with a paper towel. Drizzle with olive oil and season both sides with salt and pepper. Place the chicken thighs on top of the potatoes and onion. 

Oven bake: Place the baking dish in the oven. The chicken is fully cooked when its internal temperature reaches 165°F. Use a meat thermometer inserted into the thickest part of the thigh, avoiding the bone, to check for doneness.

Turn the potatoes about halfway through cooking. There’s no need to turn the chicken thighs.

Remove and serve: After baking, let the dish set and cool for a few minutes before serving. Enjoy!

Tips

• Pat the chicken thighs dry with paper towels before seasoning to ensure the skin gets extra crispy in the oven.
• Don't overcrowd the baking dish; ensure there's enough space for heat to circulate, cooking everything evenly.
• Halfway through baking, gently turn the potatoes to ensure they cook evenly and absorb the flavors in the dish.

Storing & Reheating

Storing: Keep any leftovers in an airtight container in the refrigerator. They will stay fresh and tasty for up to 3-4 days.  

Reheating: For reheating, warm them in a preheated 350°F oven. Cover with foil to prevent drying and heat for about 15-20 minutes or until thoroughly warm.

Recipe