Pollo e Patate | Simple Italian Chicken and Potatoes Recipe

Italians generally look down on chicken as a protein, preferring fattier meat such as pork or beef. The upside of this pickiness is that while Italy might not produce a lot of chicken recipes, the handful of traditional preparations that do exist must maintain a high level of deliciousness in order to stick around.

Pollo e Patate | Simple Italian Chicken and Potatoes Recipe

We love a good Pollo alla Cacciatora, but the truth is that it’s a very regional dish that most Italians outside of Tuscany don’t make. Pollo e Patate, on the other hand, is the go-to chicken dish throughout Italy. It’s simple, very easy to make with almost no prep, and absolutely delicious!

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POLLO E PATATE RECIPE

Makes: 4 servings

Cook Time: 1 ½ hours

For this recipe, you will need:

• 3 large russet potatoes, peeled and cubed

• 4 chicken drumsticks, skin on

• 4 chicken thighs, skin on

• 4 to 5 sprigs fresh rosemary

• 2 cloves garlic, peeled

• Extra-virgin olive oil

• Salt

• Fresh black pepper

Preheat the oven to 395°F (200°C).

Place the potatoes in a baking pan and nestle the chicken drumsticks and thighs amongst them, along with a few sprigs of rosemary and the garlic cloves. Add a generous drizzle of olive oil, and sprinkle with salt and pepper. Use your hands to massage the oil and seasoning into the chicken and potatoes so that everything is evenly coated.

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and cook for an additional 30 minutes, or until the potatoes are browned and tender. As the dish cooks uncovered, occasionally stir the potatoes and baste everything in the pan drippings.

Serve hot, with the chicken and potatoes drizzled in plenty of pan drippings.

Buon appetito!