Pollo con le patate (Chicken with potatoes)

    1 hour 15 min

    A rustic, flavourful Italian dish that's easy to make and doesn't cost a fortune. Chicken thighs and potatoes are roasted with olive oil, garlic, basil and parsley.

    London, England, UK
    4 people made this

    Serves: 4 

    • 8 chicken thighs, skin on, bone in
    • 2 teaspoons salt, divided
    • 1 teaspoon pepper, divided
    • 2 tablespoons dried parsley
    • 2 tablespoons dried basil
    • 3 cloves galic, minced
    • 2 tablespoons extra virgin olive oil, divided
    • 600g waxy potatoes, cut into cubes

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. Place the chicken thighs in a rectangular roasting dish. Mix 1 teaspoon of salt, 1/2 teaspoon pepper, 1 tablespoon dried parsley, 1 tablespoon dried basil, 1/2 the minced garlic and 1 tablespoon olive oil in a bowl. Drizzle over chicken thighs, turn to coat and arrange skin side down; bake for 30 minutes.
    3. Steam the potato cubes for 20 minutes. Drain and transfer to a bowl; add 1 tablespoon olive oil, 1 tablespoon dried parsley, 1 tablespoon dried basil, 1 teaspoon salt, 1/2 teaspoon pepper and the remaining minced garlic. Toss to coat.
    4. Turn the chicken thighs skin side up; add the potatoes to the roasting dish. Bake for another 25-30 minutes.

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    Reviews in English (1)


    This was very good. Thanks for posting  -  12 Sep 2012