Italian Chicken and Potatoes

Name: Italian Chicken and Potatoes One-Pan Bake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 2 lbs bone-in, skin-on chicken thighs; 1 cup olive oil; 1/4 cup white wine; 1 tbsp tomato paste; 1 tbsp minced garlic; 1 packet zesty Italian seasoning mix; 1 tbsp grated parmesan cheese; 1 tbsp chicken base; freshly ground black pepper, to taste; 1.5 lbs baby potatoes; 1 large yellow onion, sliced; Steamed vegetables, for serving

This one-pan Italian chicken and potatoes features bone-in, skin-on thighs and baby potatoes braised in a savory white wine and tomato paste sauce. The dish requires minimal prep and comes together in a single baking vessel, making it ideal for weeknight dinners.

🌍Italian-American 🏷️Italian chicken 🏷️Baked chicken 🏷️Chicken and potatoes 🏷️One-pan meal Chicken thighs

🏷️

🏷️Comfort food

-0:00

melissajorealrecipesonTikTok

Total

1h 5m

Servings

6

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by melissajorealrecipes

-0:00

melissajorealrecipesonTikTok

Ingredients

2 lbs bone-in, skin-on chicken thighs
1 cup olive oil
1/4 cup white wine
1 tbsp tomato paste
1 tbsp minced garlic
1 packet zesty Italian seasoning mix
1 tbsp grated parmesan cheese
1 tbsp chicken base
freshly ground black pepper, to taste
1.5 lbs baby potatoes
1 large yellow onion, sliced
Steamed vegetables, for servingoptional

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Instructions

1
Season chicken thighs with salt and pepper.
2
In a measuring cup or bowl, combine olive oil, white wine, tomato paste, minced garlic, Italian seasoning mix, parmesan cheese, chicken base, and black pepper. Whisk until well combined.
3
Wash and quarter the baby potatoes.
4
Place the quartered potatoes and sliced onions in the bottom of a large baking dish.
5
Pour about half of the sauce over the potatoes and onions and toss with your hands to coat everything evenly.
6
Arrange the seasoned chicken thighs on top of the potato and onion mixture.
7
Pour the remaining sauce over the chicken thighs.
8
Bake in a preheated oven at 400°F (200°C) for 45-55 minutes, or until the chicken is cooked through and the potatoes are tender.
9
Serve the chicken and potatoes hot, spooning the pan juices over the top. This dish pairs well with steamed vegetables.

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Tips & Notes

Pro tips

Pat chicken thighs dry before adding to the pan to encourage crispy, golden skin.
Don't crowd the pan; arrange chicken and potatoes in a single layer so they roast rather than steam.
Baste chicken with pan juices halfway through baking to keep meat moist and boost flavor.
Let the pan rest 5 minutes after removing from the oven so the sauce settles and the chicken relaxes before serving.

Substitutions

White wine → dry white vermouth or chicken broth (reduces acidity slightly)
Tomato paste → tomato sauce at half the amount (adds more liquid, slightly thinner sauce)
Baby potatoes → diced russet or Yukon gold potatoes, cut to ¾-inch cubes (adjust cooking time slightly)
Zesty Italian seasoning mix → 1 tsp dried oregano + ½ tsp dried basil + ½ tsp garlic powder (approximates store-bought blend)

Storage & make-ahead

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 15–20 minutes or on the stovetop over low heat.

Equipment

large cast-iron or stainless steel skillet (12-inch or larger) · or large rimmed baking sheet

Common Questions

Can I use boneless chicken breasts instead of thighs?

Yes, but reduce baking time to 25–30 minutes and watch carefully to avoid drying out. Thighs stay moister and more flavorful due to higher fat content.

What size should baby potatoes be cut?

Quarter them into roughly equal pieces so they cook at the same rate as the chicken. Cut larger potatoes into smaller chunks.

Can I substitute the white wine?

Use chicken broth or water as a 1:1 swap. You'll lose some acidity and depth, but the dish will still be flavorful.

How do I know when the chicken is done?

Chicken thighs are safe at 165°F internal temperature (checked at the thickest part without touching bone). Skin should be golden and crispy.

Can I make this ahead?

Assemble the pan up to 4 hours ahead and refrigerate. Add 5–10 minutes to baking time if starting cold. Store leftovers covered for up to 3 days and reheat gently at 350°F.