Pollo Arrosto con Patate
Herb-roasted chicken with crispy potatoes — a rustic Italian one-pan dinner. Chicken and potatoes cook together, turning golden and fragrant in 35 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 485
- Protein
- 48g
Ingredients
- 1 whole (about 4 lbs) whole chicken, cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings)
- 1.5 lbs potatoes, unpeeled
- ¼ cup olive oil
- 2 tablespoons fresh rosemary, leaves only
- 6 cloves garlic cloves, peeled and smashed
- 1 pinch salt and pepper to taste
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pat the chicken pieces dry with paper towels — remove any moisture on the skin so it will turn crispy.
- 3
Cut each potato into 2-inch chunks, leaving the skin on, so they cook evenly alongside the chicken.
- 4
Pour 0.25 cup olive oil into a large roasting pan and add the 2 tablespoons fresh rosemary leaves and 6 smashed garlic cloves to the oil.
- 5
Place the chicken pieces and potato chunks into the pan with the oil and herbs, then scatter the potatoes around and under the chicken pieces.
- 6
Sprinkle salt and pepper generously over the chicken and potatoes so every piece is seasoned.
- 7
Transfer the pan to the preheated 425°F oven and roast for 35 minutes until the chicken skin is deep golden-brown and the potatoes are fork-tender.
- 8
Remove the pan from the oven and place it on the stovetop or a heat-safe surface; check that the thickest part of a thigh reaches 165°F on an instant-read thermometer.
- 9
Divide the chicken pieces and roasted potatoes among four plates, pouring the pan juices and herbs over the top.
Tools you’ll need
- oven
- large roasting pan (at least 13 x 9 inches)
- paper towels
- cutting board
- knife
- instant-read thermometer
- spoon for plating
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