Italian Chicken and potato Bake

Chicken and potato are baked in marinara sauce until chicken is tender and potatoes have soaked up all the flavors. One pot/pan dish with barley any prep.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 45

Total Time 50

Servings serving

Calories 515kcal

Author Subhasmita

Ingredients

1 kg Chicken thighs and legs with bone and skin on ( 7-8 pieces)
4 medium Potatoes Cut into quarters
1 jar Marinara sauce
1 teaspoon Italian seasoning
¾ teaspoons salt
½ teaspoon pepper
2 Tablespoon oil
⅓ cup grated parmesan
fresh Italian basil

Instructions

Pra-heat oven to 200 C / 400 F.
Pat dry chicken with a kitchen towel. Mix Italian seasoning, salt, and pepper. Season chicken pieces with the seasoning mix on both sides.
Heat an oven-proof skillet with 2 tablespoons of oil. Place chicken pieces skin side down and sear for 3-4 minutes on medium-high heat, flip and sear for another 2-3 minutes.
Add quartered potatoes to the skillet. Pour marinara sauce carefully in the gaps between chicken and potatoes. ( don't pour over the chicken and cover with sauce, so that chicken skin will brown and crisp up nicely).
Bake for 40-45 minutes, until chicken is cooked and potatoes are tender. (Bast chicken pieces with the pan juices a couple of times in between)
After taking out of the oven, sprinkle grated parmesan on top. Garnish with fresh Italian basil.
Serve with grilled veggies, mashed potatoes or crusty bread to scoop the sauce.

Notes

I have used a mix of bone-in chicken thighs and legs. You can use only thighs or legs too.
For some extra flavor, add a splash of wine while adding marinara.
You can add red chilli flakes for some heat.

Nutrition