Italian Baked Chicken Thighs {With Potatoes, Classic Recipe!}

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.

Making Italian oven baked chicken is super easy and quick. Just chop some potatoes and onions, lay them in a baking dish, and season. Easy right?

Top with chicken thighs, drizzle with oil and bake until golden. No flipping is needed, just a simple turn of the potatoes halfway. In about an hour, you'll have a delicious, golden, and crispy meal ready to enjoy!

Once your Italian baked chicken and potatoes are out of the oven, you can serve it straight from the dish for a family-style meal or plate it for a more formal dinner.

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 crusty 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 muster.

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 baked Italian chicken

Prepare for baking: Preheat oven to 400F. 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 the chicken: Place the baking dish in the oven. Bake for 75 minutes total, or until chicken is golden brown and skin is nice and crispy. 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.

If the skin isn't as crispy as desired, place the dish under the broiler for a few minutes at the end of cooking. Watch it closely to prevent burning.

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

Cooking Tips

• Pat the chicken thighs dry with paper towels before seasoning to ensure the skin gets extra crispy in the oven.
• Cut the potatoes into uniform sizes for even cooking, preventing some pieces from being too soft or too hard.
• Arrange the chicken thighs skin-side up over the potatoes to allow the skin to crisp up nicely and the juices to flavor the potatoes as they cook.
• 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.
• Let the dish rest for a few minutes after taking it out of the oven to allow the juices to redistribute, to make sure of moist and flavorful chicken.

Flavor Variations and Substitutions

• Replace rosemary with thyme or oregano for a different herbal note that still complements the chicken and potatoes well.
• Incorporate sliced bell peppers for a pop of color and a sweet, slightly tangy taste.
• Add a sprinkle of paprika or cayenne pepper to the seasoning for a hint of smokiness and heat.
• Use chicken drumsticks instead of thighs (or both!) to add some variety if you prefer

Storing & Freezing

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

Freezing: To freeze, place the cooled chicken and potatoes in freezer-safe bags or containers. They can be stored in the freezer for up to 3 months. 

Reheating: For reheating, thaw frozen dishes in the refrigerator overnight, then warm them in a preheated 350°F oven. Cover with foil to prevent drying and heat for about 20-25 minutes or until thoroughly warm. If reheating from the fridge, reduce the time as needed.

Recipe