Poulet à l’italienne et pommes de terre is a hearty, flavorful dish that brings together juicy chicken, savory Italian seasonings, and golden roasted potatoes in one satisfying meal. This rustic recipe is easy to prepare and perfect for both weeknight dinners and family gatherings. With its rich aromas, vibrant herbs, and simple ingredients, it’s a comforting, crowd-pleasing classic.
Why You’ll Love This Recipe
- One-pan meal that’s easy to prepare and clean up
- Full of Mediterranean flavor from herbs, garlic, and olive oil
- Crispy potatoes and tender, juicy chicken
- Perfect balance of textures and seasoning
- Versatile—add vegetables or swap in other proteins
- Great for batch cooking and meal prep
- Family-friendly and kid-approved
- Delicious leftover potential
- Can be made ahead and reheated
- Naturally gluten-free
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bone-in, skin-on chicken thighs or drumsticks
- Baby or Yukon gold potatoes, halved
- Olive oil
- Garlic cloves (minced)
- Italian seasoning or dried herbs (oregano, basil, thyme, rosemary)
- Paprika
- Salt and freshly ground black pepper
- Cherry tomatoes (optional)
- Fresh parsley or basil (for garnish)
- Grated Parmesan (optional)
directions
- Preheat the oven to 400°F (200°C). Line a large baking dish or sheet pan with parchment or lightly grease it.
- Prep the chicken and potatoes: Pat the chicken dry and place in a large bowl with the halved potatoes.
- Season: Drizzle with olive oil, then sprinkle with garlic, Italian herbs, paprika, salt, and pepper. Toss to coat evenly.
- Arrange on the baking sheet: Spread the chicken and potatoes in a single layer, skin-side up for the chicken. Add cherry tomatoes if using.
- Roast: Bake for 4045 minutes, or until the chicken reaches 165°F (74°C) internally and the potatoes are golden and tender. Broil for 23 minutes at the end if extra crispiness is desired.
- Garnish and serve: Sprinkle with fresh herbs and optional Parmesan before serving.
Servings and timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Variations
- Spicy version: Add red pepper flakes or a drizzle of spicy Calabrian chili oil
- Vegetable addition: Include bell peppers, onions, or zucchini for a complete sheet-pan meal
- Boneless chicken: Use boneless thighs or breasts; reduce cook time by 1015 minutes
- Lemon zest: Add lemon zest and juice before baking for a citrusy finish
- Cheesy top: Sprinkle with shredded mozzarella or fontina during the last 10 minutes of baking
- French twist: Add Dijon mustard and herbs de Provence for a Gallic variation
storage/reheating
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze cooked portions for up to 2 months. Reheat in oven or skillet
- Reheating: Reheat in a 350°F (175°C) oven for 1015 minutes or in a skillet over medium heat. Microwave with a splash of water to maintain moisture
FAQs
What’s the best cut of chicken to use?
Bone-in, skin-on thighs or drumsticks are best for flavor and moisture, but breasts work too.
Can I use sweet potatoes instead?
Yes, sweet potatoes are a delicious alternative—just cut them slightly larger to prevent overcooking.
Can I make this in advance?
Yes, you can prep and season everything ahead, then bake when ready to serve.
How do I get crispy skin on the chicken?
Pat the skin dry before seasoning and bake skin-side up. Finish under the broiler for extra crispiness.
Can I cook this on the stovetop?
Yes, sear the chicken and potatoes in a skillet, then simmer with a bit of broth until cooked through.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free—just double-check labels on any pre-made seasonings.
Can I add cheese?
Parmesan or mozzarella makes a great finishing touch—add during the last 10 minutes of baking.
How do I make it more Italian-style?
Use fresh basil, Italian cheeses, and a drizzle of balsamic glaze to boost Italian flair.
What herbs work best?
Italian seasoning blends are great, or use fresh rosemary, thyme, and basil for extra flavor.
What can I serve with this dish?
Pair with a green salad, garlic bread, or sautéed greens for a well-rounded meal.
Conclusion
Poulet à l’italienne et pommes de terre is a rustic, satisfying dish that brings bold flavor and hearty comfort to your table. With minimal prep and maximum flavor, this recipe is perfect for weeknight dinners or Sunday family meals. Crispy potatoes, juicy chicken, and Italian herbs come together in a one-pan wonder that you’ll want to make again and again.
Description
This Poulet à l’italienne et Pommes de Terre is a hearty, one-pan meal made with juicy chicken thighs, golden potatoes, tomatoes, and plenty of Italian herbs. Everything roasts together in the oven for an easy, flavorful dinner that fills your kitchen with amazing aromas.
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Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
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Prepare the ingredients:
In a large bowl, toss the potatoes, onion, tomatoes, and garlic with olive oil, balsamic vinegar, and herbs. Season with salt and pepper. -
Assemble in baking dish:
Spread the potato mixture evenly in the dish. Nestle the chicken pieces on top, skin-side up. Drizzle with a little extra olive oil and season the chicken with salt, pepper, and a pinch more herbs. -
Bake for 4550 minutes, or until the chicken is golden and fully cooked (internal temp should reach 165°F/75°C), and potatoes are tender.
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Optional: In the last 10 minutes of baking, sprinkle with grated cheese if desired and let it melt and brown slightly.
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Serve hot, garnished with fresh parsley.
