Easy Italian Chicken And Potatoes Recipes

CHICKEN VESUVIO (ITALIAN BAKED CHICKEN AND POTATOES)

Steps:

• Preheat the oven to 425 degreeas F. Set an XL cast iron sauté pan (or another deep 14 inch oven-safe pan) over medium heat. Set the frozen peas out at room temperature to soften.
• In a small bowl, mix the oregano, salt, garlic powder, and pepper. Sprinkle the seasoning blend over the chicken pieces and potatoes.
• Add 1 tablespoon of olive oil to the skillet. Once the oil is hot, place chicken pieces in the skillet, skin-side-down. Brown the chicken skin for 4-5 minutes, then flip and cook another 4-5 minutes. Move the chicken pieces to a holding plate.
• Wipe the skillet out with a paper towel (if needed) and add the remaining 2 tablespoons olive oil. Place half the potatoes in the skillet, cut-side-down. Sauté until golden then move to the holding plate. Add the remaining potatoes, cut side down, and sauté until golden.
• Now add all the potatoes back to the skillet. Add in the garlic cloves and crushed red pepper, mix well. Place the chicken pieces over the potatoes. Then pour in the wine and chicken stock.
• Place the skillet in the oven for 30 until, until the chicken is crispy on top and cooked through, and the potatoes are soft.
• Once the skillet comes out of the oven, sprinkle in the peas and parsley. (The peas will warm quickly.) Serve the baked chicken and potatoes with a good portion of wine sauce, and lemon wedges if desired.

BAKED ITALIAN CHICKEN WITH POTATOES

Steps:

• 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.

EASY ITALIAN CHICKEN AND POTATO BAKE

Steps:

• Heat oven to 450°F. Spray 13x9-inch (3-quart) baking dish or 3-quart casserole with cooking spray.
• Spread spinach in baking dish. In medium bowl, stir Potatoes, Sauce Mix, boiling water, milk and 1 tablespoon of the butter. Spread potato mixture over spinach. Place chicken breasts on potato mixture. Drizzle chicken with remaining tablespoon of butter; sprinkle with Italian seasoning and salt. Place tomatoes around chicken in dish.
• Bake uncovered 25 minutes. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted and juice of chicken is clear when center of thickest part is cut (at least 165°F). Let stand 5 minutes.

ITALIAN OVEN-ROASTED CHICKEN AND POTATOES

Steps:

• Preheat the oven to 425 degrees.
• Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
• Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
• In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
• Arrange the chicken over the top of the potatoes, skin side down.
• Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
• Return to oven for an additional 30 minutes.
• The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.

EASY ITALIAN CHICKEN AND POTATO SLOW COOKER RECIPE

Steps:

• Combine chicken broth, spaghetti sauce, potatoes, onion, red pepper, crushed tomatoes, basil, chicken and mushrooms into a slow cooker. Stir to mix all ingredients.
• Cook in the slow cooker on low for 8 hours or on high for 4 hours.
• Add the ½ of the mozzarella cheese (4 ounces) and gently stir.
• Top with the remaining mozzarella cheese and parmigiano-reggiano cheese and serve immediately.