BAKED ITALIAN CHICKEN WITH POTATOES
Turn every day ingredients into something special! The chicken does not need to be marinated because this recipe makes a wonderful sauce, but if you do then it will be even more tasty. I like to par boil the potatoes because I really love how it sucks up the flavour of the Italian Dressing. But you can skip this step if you prefer to cook it all in the oven - refer to Note 4 for steps.
Provided by Nagi | RecipeTin Eats
Categories Baked
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 350F/180C.
- Mix together Italian Dressing ingredients.
- Boil or microwave the potatoes until slightly undercooked - about 5 minutes boiling / 5 minutes on high in a steamer in the microwave. Use a fork to rough the potatoes up a bit - this allows the potatoes to absorb more of the dressing flavour - and sprinkle with a pinch of salt and pepper.
- Meanwhile, season the chicken on both sides with salt and pepper. Heat 1/2 tbsp olive oil in large oven proof skillet over high heat.
- Add chicken and brown well on both sides - around 5 minutes each side.
- Remove skillet from heat, and pour off the excess fat.
- Place potatoes around the chicken and pour over the crushed tomatoes. Season with a pinch of salt and pepper and drizzle the Italian Dressing all over.
- Place cherry tomatoes on top and bake for 25 - 30 minutes or until chicken is cooked through.
- Remove from oven and sprinkle on cheese, then bake for a further 5 minutes until the cheese is melted and golden.
- Let stand for 5 to 10 minutes before serving. Garnish with basil leaves if you wish.
CHICKEN VESUVIO (ITALIAN BAKED CHICKEN AND POTATOES)
Chicken Vesuvio is a classic one skillet Italian-American recipe for baked chicken with potatoes, peas, white wine sauce, and seasonings.
Provided by Sommer Collier
Categories Main Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degreeas F. Set an XL cast iron sauté pan (or another deep 14 inch oven-safe pan) over medium heat. Set the frozen peas out at room temperature to soften.
- In a small bowl, mix the oregano, salt, garlic powder, and pepper. Sprinkle the seasoning blend over the chicken pieces and potatoes.
- Add 1 tablespoon of olive oil to the skillet. Once the oil is hot, place chicken pieces in the skillet, skin-side-down. Brown the chicken skin for 4-5 minutes, then flip and cook another 4-5 minutes. Move the chicken pieces to a holding plate.
- Wipe the skillet out with a paper towel (if needed) and add the remaining 2 tablespoons olive oil. Place half the potatoes in the skillet, cut-side-down. Sauté until golden then move to the holding plate. Add the remaining potatoes, cut side down, and sauté until golden.
- Now add all the potatoes back to the skillet. Add in the garlic cloves and crushed red pepper, mix well. Place the chicken pieces over the potatoes. Then pour in the wine and chicken stock.
- Place the skillet in the oven for 30 until, until the chicken is crispy on top and cooked through, and the potatoes are soft.
- Once the skillet comes out of the oven, sprinkle in the peas and parsley. (The peas will warm quickly.) Serve the baked chicken and potatoes with a good portion of wine sauce, and lemon wedges if desired.
Nutrition Facts : ServingSize 2 pcs, Calories 450 kcal, Carbohydrate 75 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 2734 mg, Fiber 11 g, Sugar 7 g
CHICKEN AND POTATO BAKE
"On evenings I'm busy helping our two kids with homework and don't have time to spend in the kitchen, I rely on this easy recipe," relates Debbi Mullins of Canoga Park, California. Italian dressing gives fast flavor to the juicy chicken and tender potatoes in this satisfying supper.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese. , Cover and bake at 400° for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.
Nutrition Facts : Calories 607 calories, Fat 35g fat (9g saturated fat), Cholesterol 139mg cholesterol, Sodium 811mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 48g protein.
CHICKEN AND POTATO CASSEROLE
This is a chicken and potato casserole recipe I made up and may still need tweaking. It only takes a few ingredients and is super easy to make.
Provided by kimw37
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
- Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.6 g, Cholesterol 57 mg, Fat 17.7 g, Fiber 3.4 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 741.3 mg, Sugar 3.5 g
EASY ITALIAN CHICKEN AND POTATO BAKE
Skip the cutting board and get dinner on the table in less than an hour with this fresh, delicious one-dish wonder!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Spray 13x9-inch (3-quart) baking dish or 3-quart casserole with cooking spray.
- Spread spinach in baking dish. In medium bowl, stir Potatoes, Sauce Mix, boiling water, milk and 1 tablespoon of the butter. Spread potato mixture over spinach. Place chicken breasts on potato mixture. Drizzle chicken with remaining tablespoon of butter; sprinkle with Italian seasoning and salt. Place tomatoes around chicken in dish.
- Bake uncovered 25 minutes. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes.
Nutrition Facts : Calories 460, Carbohydrate 34 g, Cholesterol 130 mg, Fat 1 1/2, Fiber 3 g, Protein 46 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 6 g, TransFat 0 g
CHICKEN & POTATO CASSEROLE
I made up this recipe using what I had in the kitchen. It is a new family favorite! Super simple...and delicious!!
Provided by Kyleen_03
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 degrees. Grease 9 x 13 dish with cooking spray.
- 2. Place cubed chicken, potatoes, garlic, celery, & onion in dish and toss together.
- 3. Mix water & chicken boullion until dissolved (or you can use 1/2 cup chicken broth).
- 4. Melt butter and add to chicken broth, also add cream of chicken soup, lemon juice, oregano, and italian seasoning, mix well, then pour over top of chicken and potatoes.
- 5. Season with salt & pepper to taste.
- 6. Cover with foil and bake for approximately 45 minutes, then uncover and bake for another 20-25 minutes.
PARMESAN CHICKEN AND POTATO BAKE
I got this out of the new Kraft What's Cooking magazine. The picture looked wonderful, but the recipe seemed too simple - I didn't really think that it would be all that good. Well, the picture was right - an amazingly good, simple dish. I suggest adding extra potatoes as we fought over them!
Provided by Jaime in Winnipeg
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pre heat oven to 400 degrees.
- Cut potatoes into wedges.
- Place potatoes and chicken into 9 by 13 pan.
- Pour dressing over chicken and potatoes.
- Sprinkle parmesan cheese over chicken and potatoes.
- Bake for 1 hour, or until chicken is cooked through.
Nutrition Facts : Calories 689.2, Fat 28.5, SaturatedFat 8.1, Cholesterol 145.9, Sodium 480.5, Carbohydrate 66.8, Fiber 8.1, Sugar 4.6, Protein 41
BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS
For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.
Provided by Julia Moskin
Categories dinner, lunch, roasts, main course
Time 4h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
- Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
- Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
- Discard basil sprigs. Garnish with shredded basil and serve immediately.
Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams
ITALIAN OVEN-ROASTED CHICKEN AND POTATOES
This recipe came from Flavors of Puglia by Nancy Harmon Jenkins. It is easy to make and delicious. I like to serve it with a tossed salad.
Provided by Margie in NJ
Categories Chicken
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees.
- Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
- Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
- In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
- Arrange the chicken over the top of the potatoes, skin side down.
- Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
- Return to oven for an additional 30 minutes.
- The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.
Nutrition Facts : Calories 1971.7, Fat 127.6, SaturatedFat 31.2, Cholesterol 453.6, Sodium 456.9, Carbohydrate 80, Fiber 10.3, Sugar 3.6, Protein 122
ONE-PAN CHICKEN AND POTATO BAKE
Watch our video for a One-Pan Chicken and Potato Bake to find out exactly how easy it is! This chicken and potato bake is tasty and offers easy clean-up.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Place chicken and potatoes in 13x9-inch baking dish.
- Top with dressing; sprinkle with cheese and seasoning. Cover.
- Bake 1 hour or until chicken is done (165ºF), uncovering after 30 min.
Nutrition Facts : Calories 370, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 110 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
ITALIAN CHICKEN AND POTATO CASSEROLE
I am the queen of making up casseroles. This one is easy to throw together, and then just throw in the oven.
Provided by landlocked 2
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Spray 11 X 9 casserole dish with cooking spray.
- Cut chicken into bite size pieces, and place in casserole dish.
- Cut potatoes in large bite size pieces and place in casserole dish.
- Place carrots in casserole dish.
- In a separate bowl mix soup, seasoning and water. Pour over Chicken, potatoes and carrots and toss until everything is covered in sauce.
- Bake uncovered for about 45 minutes, until chicken and potatoes are cooked thoroughly.
Nutrition Facts : Calories 306.7, Fat 4.2, SaturatedFat 0.9, Cholesterol 96.8, Sodium 215.2, Carbohydrate 30.6, Fiber 4.5, Sugar 3.2, Protein 35.7
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