Italian Herb Roasted Chicken and Potatoes

This Herb Roasted Chicken Pieces with roasted vegetables is a simple yet flavorful easy dinner recipe, Chicken roasted with Italian spices is moist and delicious, perfect for family or company.

 

I think it is that great combination of herbs and the basting that makes this Herb Roasted Chicken so delicious. And 5 or 10 minutes under the broiler get this chicken nice and crispy on the outside and still moist on the inside.

Recipe Ingredients

• Chicken – for this recipe you can use skin or no skin chicken, thighs, drumsticks or breast, bone-in or boneless
• Olive oil – extra virgin olive oil
• Rosemary – fresh rosemary sprigs chopped
• Thyme – thyme sprigs chopped
• Sage – sage leaves
• Oregano – ground oregano or fresh if you wish you can substitute with marjoram, it is not as strong and has a sweeter flavor
• Salt
• Pepper – a dash or two of white or black pepper.
• Potatoes – medium or large potatoes, the amount depends on the size of your roasting pan and how many you wish
• Carrots – 2-3 medium carrots chopped
• Garlic – 1 -2 cloves of garlic

What are the best potatoes for baking?

To have the best baked potatoes you are going to want a medium or high starch potato, which includes the Russet, Yukon Gold and Red Potatoes.

Should you rinse the chicken before cooking?

Salmonella, Campylobacter and other harmful bacteria live on raw chicken. Washing or rinsing the chicken will not remove any harmful live bacteria such as salmonella or campylobacter from it.

In fact it can worsen it by helping the bacteria to spread throughout your kitchen. Whereas cooking the chicken thoroughly will eliminate any bacteria.

How to make Herb Roasted Chicken

In a small bowl mix together the olive oil, chopped rosemary and thyme, sage, oregano, salt and minced garlic, remove 2-3 teaspoons for the potatoes and carrots.

Toss the potatoes and carrots with the 2-3 teaspoons of herb mixture.

Place them in a parchment paper lined baking pan or shallow roasting pan (I drizzled with a little extra olive oil, oregano and salt). Bake in the pre-heated oven until tender.

To make the chicken – cover the chicken pieces really well with the small bowl of herb mixture, top and bottom, place in a second non stick baking dish, single layer.

Bake until the meat is no longer pink and internal temperature reaches 165F (74C) . Baste meat with the drippings 3-4 times during baking.

Turn on the broiler and broil for approximately 2-3 minutes until browned. Serve immediately with the roasted vegetables.

How do you keep chicken moist in the oven?

Cooking chicken at a lower temperature for a longer period of time can keep it from drying out. It is also important to use a baster and continue to baste 3-4 times throughout cooking to ensure the moisture is maintained.

What are other good veggies to roast?

Besides potatoes and carrots, other veggies that are great for roasting include: brussels sprouts, mushrooms, peppers, squash, onions, broccoli, cauliflower, and tomatoes. Some vegetables take longer to cook than others, so adjust your cooking times accordingly.

If you want to roast more veggies, you can use a large sheet pan and spread them out. For crisper veggies, you can raise the temperature to 400 to 425 degrees and cook to your desired crispness.

Tip

Try to keep vegetables around the same size to ensure that they cook evenly and at the same time.

FAQs

How to store leftovers

The leftover Roasted Chicken should be placed in an airtight container and refrigerated. It will keep for up to three to four days in the fridge.

I hope you enjoy this easy Italian Herb Roasted Chicken with Vegetables as much as we do. Let me know if you try it. Buon Appetito!

More Delicious Chicken Recipes

• Italian Chicken Boscaiola
• Italian Pan Fried Chicken
• Easy Skillet Chicken Cacciatore
• Easy Flavorful Italian Chicken

Italian Herb Roasted Chicken and Potatoes

Rosemary Molloy

This Herb Roasted Chicken Pieces with roasted vegetables is a simple yet flavorful easy dinner recipe.

Cook ModePrevent your screen from going dark

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Main Dish

Cuisine Italian

Servings 4 servings

Calories 227 kcal

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Ingredients

  

1x2x3x

• 4-5 pieces chicken (I used thickish boneless breast pieces)
• 3-4 tablespoons olive oil (divided)
• 2-3 sprigs fresh rosemary (remove leaves and chop)
• 2 sprigs fresh thyme (remove leaves and chop)
• ½ teaspoon sage
• 1 teaspoon oregano
• ½ teaspoon salt + extra
• 1-2 dashes black pepper
• 1-2 cloves garlic minced
• 4 medium potatoes cubed
• 3-4 small-medium carrots

EXTRA

• 2-3 teaspoons olive oil

Instructions

 

• Pre-heat oven to 350F (180C)
• In a small bowl mix together the olive oil, chopped rosemary and thyme, sage, oregano, salt, pepper and minced garlic, remove 2-3 teaspoons for the potatoes and carrots.
• Toss the potatoes and carrots with the 2-3 teaspoons of herb mixture , place in parchment paper lined baking dish (first I drizzled it with a little extra olive oil, oregano and salt). Bake in oven 45-60 minutes.
• Cover the chicken pieces really well with the small bowl of herb mixture, top and bottom, place in second non stick lightly oiled baking dish, single layer. Bake for approximately 40 minutes or until the meat is no longer pink, internal temperature should be 165F (74C) when cooked through. Baste meat with drippings 3-4 times during baking.
• Turn on broiler and broil for approximately 2-3 minutes until browned. Serve immediately. Enjoy!

Notes

To have the best baked potatoes you are going to want a medium or high starch potato, which includes the Russet, Yukon Gold and Red Potatoes.

Besides potatoes and carrots, other veggies that are great for roasting include: brussels sprouts, mushrooms, peppers, squash, onions, broccoli, cauliflower, and tomatoes. Some vegetables take longer to cook than others, so adjust your cooking times accordingly.

 

If you want to roast more veggies, you can use a large sheet pan and spread them out. For crisper veggies, you can raise the temperature to 400 to 425 degrees and cook to your desired crispness. Try to keep vegetables around the same size to ensure that they cook evenly and at the same time.

 

The leftover Roasted Chicken should be placed in an airtight container and refrigerated. It will keep for up to three to four days in the fridge. Re-heat in the oven or microwave.

 

 

Nutrition

Calories: 227kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 323mg | Potassium: 928mg | Fiber: 6g | Vitamin A: 2570IU | Vitamin C: 26.2mg | Calcium: 77mg | Iron: 7.3mg

Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from October 7, 2015.