@melissajorealrecipes shares a flavorful one-pan recipe for Italian chicken and potatoes. Bone-in, skin-on chicken thighs and quartered baby potatoes are baked in a rich, savory sauce made with olive oil, white wine, tomato paste, and a zesty Italian seasoning mix for a simple and delicious meal.
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Season chicken thighs with salt and pepper.
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.
Wash and quarter the baby potatoes.
Place the quartered potatoes and sliced onions in the bottom of a large baking dish.
Pour about half of the sauce over the potatoes and onions and toss with your hands to coat everything evenly.
Arrange the seasoned chicken thighs on top of the potato and onion mixture.
Pour the remaining sauce over the chicken thighs.
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.
Serve the chicken and potatoes hot, spooning the pan juices over the top. This dish pairs well with steamed vegetables.
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