Chicken & potatoes baked with a tasty Italian sauce, topped with melted cheese. This Baked Italian Chicken with Potatoes and Cherry Tomatoes is a one pot dinner that’s fast to prepare. Comfort food central!
We completely bypassed Autumn here in Sydney. One week ago, I was still in short and thongs, splashing around in the surf with Dozer, just as I was back in December. But now, it’s freezing.
Let me rephrase – cold by Sydney standards. “Cold” being 55F/13C. It will get colder as we get into the height of winter, but really, the truth is that even in winter, most days it’s as warm as spring.
However, this today it does actually feel like winter. As I’m typing up this post, I’m sitting at my desk with a hot water bottle on my lap (nana alert!) with a steaming cup of herbal tea permanently beside me.
So it’s a perfect day to share this Baked Italian Chicken dish. This dish is something that evolved from an Italian marinade I use for chicken that I grill on the BBQ. It was one of those “throw together” dishes using ingredients I had on hand, and after the first time I made it I knew it was a keeper.
I like to use bone-in skin-on chicken thigh cutlets because I love how golden brown the skin gets and also bone-in chicken is always so much juicier. 🙂
Most of the time I make this without marinating the chicken in the Italian Dressing- it doesn’t need to be marinated because this recipe creates a great sauce to slop up with the chicken. But if you do marinate the chicken, it makes this dish even tastier because the Italian flavours will infuse into the chicken. You can marinate it for up to 24 hours.
The Italian Dressing I make for this dish is made with thyme or oregano leaves and rosemary, a combination of herbs that I find quintessentially Italian. I use white or red wine vinegar in the Dressing, but you can use any vinegar you have, even balsamic will work, or lemon juice.
I usually make this Baked Italian Chicken by par boiling the potatoes and searing the chicken enough so it’s partially cooked before plonking it in the oven to finish cooking. I like to do it this way because by par boiling the potatoes, it sucks up more of the Italian Dressing as it cooks.
However, I’ve also provided directions in the notes for how to make this without par boiling the potatoes. The steps are every so slightly different. 🙂
To all those in the southern hemisphere with me – hope you keep warm!!! – Nagi xx
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Baked Italian Chicken with Potatoes
Ingredients
- 4 - 5 chicken thigh fillets , skin on and bone in (about 6oz/200g each)
- 1/2 tbsp olive oil
- 1 tin (14oz/400g) crushed tomatoes
- 1 1/2 cups cherry tomatos
- 3 (around 1.5lb/ 750g in total) medium size potatoes , peeled and cut into bite size pieces
- 1/2 cup mozzarella cheese , grated (or any other good melting cheese)
- Salt and pepper
Italian Dressing
- 1/2 tbsp each dried rosemary and thyme (OR oregano) leaves (or 2 tbsp fresh)
- 2 garlic cloves , minced
- 3 tbsp red wine or white wine vinegar (Note 1)
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt
- Black pepper
Garnish
- Basil leaves (optional)
Instructions
- 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.
Recipe Notes:
Originally published July 2014, updated with fresh new photos.
IT’S MEMORIAL DAY TODAY
Just before I sign off, I just want to acknowledge that today is Memorial Day in America. It’s a public holiday, and it marks the start of summer. But actually, it’s a day of remembrance for all those American soldiers who served and lost their lives in service.
There is no doubt that much of the rest of the world benefits from America’s defence force. And that includes me in Australia, my family and friends. And you, wherever you are in this big wide world. 🙂
I know military and defence generally is a topic of political debate globally. But I hope that today, all that is set aside and we can all take a minute to acknowledge the American soldiers who served and never returned home, and the families that suffered such a tragic loss. – Nagi xx
LIFE OF DOZER
Just on his nose…
Hi, Nagi!
First off, I want to say that I made your recipes for chicken satay with peanut sauce, pad see ew, and gyoza last weekend, and it was delicious!! I’ll have to circle back to those recipes and leave a review!
With this recipe, do you have a preferred kind of potato? I’m assuming russet? Would a smaller, yellow potato (Yukon gold?) work? – I’m in the USA, so not sure what similarities in potato-naming-convention we share with Australia. 😛 Thanks!
Hi Natalie, so glad you enjoyed those recipes you’ve tried! Russet or Yukon Gold will both work great here. To be honest, for a recipe like this, any potato will do 🙂 N x
Hi Nagi.
Can you freeze this recipe? I’m making a double lot and there will be some left over. We love all your recipes. 😍😍
Hi, Nagi. Can I skip browning the chicken on a skillet, and just cook it straight in a fan oven? I have bone in, skin on thighs and drumsticks on hand. Thanks in advance! I’ve been cooking your recipes since lockdowns and they have all been delish, like having a home restaurant 🙂
I’ve cooked lots of your recipes and they have all been wonderful, thank you!
You’re so welcome Richard, thanks so much! N x
I cooked this delicious recipe tonight and the family loved it. Thank you so much. Looking forward to trying more of your recipes.
Yummy and easy to put together with pantry staples. Nagi, is browning required if I use skinless chicken?
Hi Joy – yes I’d still brown to seal in the juice here. N x
A lovely creation. Such eye appeal Dang Girl I could eat the PHOTO
😂 Thanks so much Joseph! N x
I added 3 Tbsp of red wine to the dressing, next time tried it with white wine yummy both ways. Would make this for company & easy!
That’s awesome Lori!
I made this last night for a dinner party. It was beautiful! I added some deli bought mixed marinated olives from woolies and it really was lovely!
Sounds perfect Kate!
New Favourite! Mixed in a big bag of baby spinach and lots of basil and parsley and was just yum. Some beautiful bread to sop up the sauce a must. Absolute winner!
Yes, always have bread handy! I’m so glad you loved it Rachel – N x
This chicken was amazing! I did not marinate it prior to it. Next time I will have to double the recipe, since it was that good!! Thank you
The recipe looks wonderful. If I were to marinade do I pour the leftover Italian Dressing Marinade as well into the baking dish with the chicken, potatoes & tomatoes before baking it in the oven? Or do I discard it? Thanks if u can reply asap.
Hi Lilian! I would tip it right in there, why waste it!
Does this recipe reheat well? I’d like to make it advance for twelve people. If so, what temperature and should it be covered?
Yes it reheats great! From the fridge it will take around 30 minutes to reheat properly, say 20 minutes covered then 10 minutes uncovered, I would use foil 🙂 N x
Hi! This looks delicious! I’m going to make it this weekend but my family only likes chicken breasts (ugh lol) .. do I need to cut down the cooking time in the oven since there not bone in? Sorry I’m a new cook! Lol
Hi Krista! Brown the breast per the recipe then put it on top so it’s only in the oven for 15 minutes 🙂 i.e. add them partway through baking!
Made this tonight and it was very tasty, the sauce was fabulous! Thank you!
That’s wonderful to hear Jay! Thank you for letting me know! N x
This recipe was absolutely delicious the homemade Italian dressing added so much wonderful flavor. We used a can of organic fire roasted crushed tomatoes and thought that contributed to the delicious flavor. We happened to have tricolored cherry tomatoes on hand and felt this added extra flavor and pizzazz .We added fresh basil and thought this was especially important. Bone in thighs were not available at our grocery store so we used boneless thighs. We are already planning a family dinner when we will use this recipe again. Thank you so much !
I’m so glad you enjoyed it Felicity, thanks so much for letting me know! N xx
I meant to give this five stars in my review!
Made this today and there wasn’t a crumb left on anyone’s plates!
Think I should’ve parboiled my potatoes a bit longer as I ended up having to take the chicken out (as it was cooked through) but the potatoes needed quite a bit longer.
I though rice was my nemesis but now I think it might be potatoes, lol. I either do them too little or too long!
Put it all back together for the cheese stage and it turned out perfect.
How much longer? I did mine in microwave added some white wine EVOO kosher salt sprinkle Pepper sprinkle steak seasoning and did 7mins.
Glad you were able to salvage it! 🙂 And that there wasn’t a CRUMB left!! N xx
Quick question….making this now.
Lid on or off while in the oven?
Sorry for the late response Sophie! Useless now….but lid OFF!
I just made this and I can see why this is part of your weekly repertoire…seriously yum and super easy 🙂 I will be adding this to my list also. Am a new subbie but love the range of recipes you have as well as the superb photography. Inspiring 🙂 xoxo
Thank you for trying my recipe Seema! I am so glad you enjoyed it, and thank you for letting me know! N x
I sometimes visit your blog just to see how creative you can get with your food styling, you leave me speechless every time 😉
You flatter me Muna, thank you! 🙂
Miserable day in Sydney here, so have this in the oven now. Fingers crossed it will work out, looks gorgeous!
Secret: The winds were so wild at my house which is up on a cliff by the ocean that I sought refuge at my mother’s house….I kid you not, I am seriously convinced that either the giant pine tree is going to fall on the house or the entire wall of windows is going to cave in!!!! I hope you are staying warm and dry Autumn!