Italian Chicken Recipes - Baked Chicken with PotatoesThere are many Italian Chicken Recipes in the world, but I have to tell you, this baked chicken recipe is my all time favorite. I make it all the time. I love it for Sunday dinner. It is easy and delicious. And you can change the taste by changing the spices. I am on an oregano kick lately. Reminds me of my Grandmother. And yes, you can freeze whatever leftovers you have for another meal, and it will taste great! If you are going to freeze the potatoes, let them cool to room temperature before you put them in the freezer, then they won't change color. The chicken cook time is about 1 1/2 hours, and it is worth every second. Hope you enjoy one of my favorite meals. Don't forget to finish with a salad.
Ingredients1 Whole Chicken cut into 8-9 parts3-5 Medium Potatoes peeled and quartered 1-2 Medium Onions cut in half Olive Oil Salt and Pepper Pick only one: Herbs De Provence, Rosemary, Oregano, Parsley (This choice will determine what kind of dish you are making) 
MethodYou will notice that the first thing I do with all of my Italian Chicken Recipes is to soak the Chicken in a large bowl with very cold water (add ice) and a generous amount of salt for 20 minutes.I've heard some people say that soaking it in salt makes the chicken more tender. I believe the salt actually cleans the chicken. Anyway you look at it, it won't hurt. 
Remove Chicken from cold water, rinse, and pat dry with clean paper towels. Place all pieces in baking pan, skin side up. Add Onions and Potatoes around Chicken pieces. Drizzle Olive Oil over everything especially the vegetables. 
Sprinkle Herbs de Provence, Rosemary, Oregano, or Parsley. Do not combine herbs. Add Salt and Pepper to taste. • You can add sliced Garlic as an option. • Carrots also do well baked in this dish. • Paprika goes well with the Rosemary. • Lately, my preferred combination for my baked chicken recipe is Salt, Pepper, Garlic and Oregano. This reminds me of my grandmother. Bake at 425 degrees approximately 1 1/2 hours. Each half hour, turn everything over. Cook until crispy. The Potatoes should melt in your mouth. Note: This dish keeps well in the freezer. I recommend you make twice what you need, and keep the other half for a dinner during the week. The Oregano Chicken is delicious cold, right from the refrigerator. 
Broccoli goes well with my baked chicken recipe. Click here for my broccoli recipe. Finish your meal with a Salad. Click here for my Salad Dressing Recipe. Click here to go back to the Freezer Meals Recipes Page Click here to return to the Home Page
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