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…
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!
This looks so good, Nagi, I almost wish it was turning colder here in Napa. Almost. (We just had our first weekend in the pool–yay summer!)
In Napa? Warm already??? I remember being there in November when it was supposed to be WINTER for a wedding and it was stinking hot like summer! Someone then told me Napa’s weather is reverse and it’s usually hotter in November than in summer – no??
You might be thinking about San Francisco, which is only an hour away, but their summers are typically cool and it’s nicest in the early fall, like September and October. For it to be summer-hot in Napa in November was definitely a fluke, but it is California, so we can be warm in the winter by most people’s standards. 🙂 And yeah, hot already here–although it’s not officially summer for a couple of weeks, today it’ll be over 90!
It was seriously so weird, the whole wedding party came prepared for winter weather. Boots, jeans etc. I ended up having to buy a new dress for the wedding, shorts and singlet tops! (It was at a vineyard in the Napa!!)
Pretty funny. Here’s hoping that was the worst disaster of the wedding (there’s always at least one!).
Hmm…there were a few classic moments at this wedding….it was rather unique!!! 🙂
It’s so insane that it’s winter over by you and now I am FINALY walking around in flip flops (ahem…we call thongs something else here)!!!! This dish is so quitessentially Nagi. I just love the parboiling of the potatoes! I too agree that it absorbs all that lusciousness! Now I WANT comfort food 🙂
repeated comment on how following suggestions about how to make the recipe which was already a success taste even better, is true for this certain one.
Jay
So you’re running around in bikinis and I’m in ugg boots?? 😉
That crispy skin looks so yummy1
Thank you Meiko! 🙂
The rosemary is not listed in italian dressing list. i added it half way through so hope I get a bit of flavour out of it.
Love your recipe’s and use your Charlie Brown sauce every time I stir fry now. Thanks so much for all your great recipe’s
Thank you for picking that up Jeanette! That was a typo I made when I touched up the recipe from when I previously published it 🙂 I am pretty relaxed with the herbs I use for this – any combination of thyme, oregano and rosemary I find is great. But typically I use 50/50 rosemary and thyme or oregano. Thank you again for picking that up! 🙂
Joined up and did not get free recipe books.
Hi Elaine! Just sent you an email with the links to download the books 🙂
Love your one pot wonders Nagi! Winter has finally happened in Brisbane so this dish will go down nicely!
Glad to hear you guys are suffering the cold too!!! 🙂
Nagi, you are the queen of fast, delicious and fuss-free food! Genius, as always. Chicken is my go to quick-fix supper option.
Always mine too! 🙂
The minute I read Italian my tastebuds stood at attention!! The recipe sounds so yummy I don’t care if it is summer here — we DO have air-conditioning 🙂 And I really can’t understand why anyone would blame you that the chicken wasn’t done. Sauté heat and time could be off — gas stove vs. electric etc. Times are always approximate. Baking can even vary depending on ovens. Once we get home this is one of the first dishes I’ll make — my neat brassier (which was my Xmas present) will be the perfect pan for your dish. Great recipe!!
Aww Marisa, you are so sweet! Thank you! I know you understand how hard it is for us to troubleshoot problems in other people’s kitchens. As much as I wish I could!!! Oooh, brassier? From Santa? 🙂
Oh Nagi, we are so on the same page at the moment. I actually took my hot water bottle to work with me last week and sat with it on my lap (nope, couldn’t care less what anyone thinks). It was SO cold because they’ve turned the heating off, but the weather is still very up and down here, even though it’s supposed to be spring/almost summer! (brrrr…I’m definitely more Australian at heart).
Absolutely love this chicken dish – I often make things like this too, and always par-boil the potatoes so there’s no risk they’ll be a bit too hard. Pinning and posting on Facebook! 🙂
Hang on – what?? Hot water bottle? It’s SUMMER over there!!!
My first comment didn’t seem to go through, so if this is a duplicate, sorry.
Nagi, you are my very favorite recipe website!! No one can make the food look as yummy, as you do, with your photography. And then when the recipe is made, it’s as yummy as it looked in the photos. This one will be another one to try, when our weather here is cooler (we are in full summer HOT right now). Thanks for always being such a pleasure to find in my inbox.
Hi Gina – thank you for your lovely message! It’s tough balancing recipes to please those in the height of summer versus me in winter! 🙂 But I try – keeping a mix for both of us!!! Where are you?? 🙂
Hi Nagi! This is my kind of dish! I love when potatoes soak up the cooking juices, whether it’s with chicken or other meats. I’m making crispy baked chicken thighs, potato salad and baked beans today. PS Girl, please…55 degrees is not my idea of cold! 🙂
I know!!! “Winter” in Sydney is ridiculously milk – I BBQ all through it! PS Has the 2nd little package arrived yet? 🙂 It might be another week or so!
Hi Nagi! No, second package has not arrived yet. You are so kind, I am so fortunate to know you and Kevin and Marissa and David! You all make my heart happy! I’ve been in contact with Claire and offered what support I can…she is such a good and caring person! Love to Dozer! One of my dogs has to have surgery next week but we will all be well! 🙂
Total winner in my house! My two boys were drooling at the ‘dinner that smells like pizza’ and hubby raved about it. I didn’t have time to make a salad so after serving up the chicken and vegie I dropped spinach leaves into the pan juices, stirred a bit for them to just cook through then served on the side with crusty bread. Thanks for the easy and delish recipe!
I’m so glad you enjoyed this Sarah! Thank you for letting me know! Love the tip to stir through spinach leaves 🙂
Can’t wait to make this this weekend! Would this cook well in a glass plan? Or does it need to be a pan like the picture?
Hi Tabetha! Any pan will work just fine for this one! 🙂
I really like this dish – it is very similar to a recipe I learned from a friend’s Italian grandmother and aunts. I think this recipe is even better. The combo of crushed and cherry tomatoes, the marinade/dressing, the cheese on top – it’s terrific.
Gosh, that’s a compliment!! 😉 I didn’t realise that this might be “real” Italian, I love the thought that it might be! Thanks for your lovely message! 🙂
Forgot to rate,definitely 5 stars!
Thanks for the recipe,it was super delicious! Went together quickly,will add to my weeknight repertoire.
I am glad you enjoyed it Mary Beth! I am so honoured to make your rotation! And thank you for coming back to rate it too 🙂
Made this tonight and it was pretty good. I had to use boneless chicken breast because my husband doesn’t like the thigh. I would make it with thigh next time for better chicken flavor. Chicken cooked all the way and tomatoes were my favorite part , I loved the crushed along with some whole cherry tomatoe. Came out just like the picture. Might add some more salt and black pepper next time. I made this in separate souffle bowls with extra olive oil, I also broiled it the last 5-10 minutes so the tomatoes split and cheese melted. Thanks for the recipe!
Thank you for your comment Stacy! I find that seasoning is always hard to get right to please everyone. Some people like their food very salty, others like it really under seasoned! I try to find a happy medium 🙂
the thyme and rosemary, i that dried or fresh.
Thank for you for the question Nancy! It is fresh, so you can use 1/2 the amount if using dried. I have updated the recipe!