Italian-Style Chicken and Roasted Potatoes Recipe

This baked chicken and potatoes recipe is a one-pan wonder: bone-in chicken pieces, quartered potatoes and a jar of marinara sauce. The technique is almost dump-and-bake—the only prep is quartering the potatoes—yet searing the chicken briefly first gives the dish an extra depth of flavor. After searing the chicken thighs and legs, everything is baked together in the marinara until the chicken is tender and the potatoes have soaked up the sauce.

The recipe was born out of using up a half jar of marinara and was inspired by a salsa-chicken method. The result is a stew-like, comforting dish: juicy chicken, soft potatoes and a rich tomato sauce. Over time I’ve tested a few variations and this version consistently delivers great flavor with minimal effort.

What you’ll need

This recipe calls for three primary ingredients (not counting salt, pepper and oil). A few optional additions boost the flavor.

• Chicken – Bone-in chicken thighs and legs work best. I used a mix of both and leave the skin on so it crisps nicely; you can also use a whole chicken cut into pieces.
• Potatoes – Medium potatoes cut into quarters. Baby potatoes work too; just adjust cooking time if needed.
• Marinara sauce – Because the recipe has few components, a good-quality marinara matters. Roasted garlic or spicy marinara add extra depth.

Optional flavor boosters: a teaspoon of Italian seasoning for the chicken, grated Parmesan to sprinkle on at the end, and fresh basil for garnish.

Substitutions & variations

Chicken breast is not ideal here—its low fat content makes it prone to drying out during longer cooking. For a cheesy finish, add shredded mozzarella about 10 minutes before the end of baking. You can also add other vegetables: root vegetables like carrots should be cut into large chunks and added with the potatoes, while green beans should be added partway through baking so they don’t overcook.

Italian chicken with potatoes – step-by-step

You can assemble and bake everything at once, but searing the chicken first builds extra flavor and helps the skin crisp up.

Step 1 – Season the chicken

Pat the chicken dry with paper towels—dry skin helps it brown. Mix Italian seasoning with salt and pepper and season the pieces on both sides.

Step 2 – Sear the chicken

Heat an oven-safe skillet with a couple of tablespoons of oil. Place the chicken skin-side down and sear 3–4 minutes over medium-high heat until golden, then flip and sear another 2–3 minutes.

Step 3 – Add potatoes & marinara

Tuck the quartered potatoes around the chicken. Spoon the marinara into the gaps between chicken and potatoes—avoid pouring sauce directly over the chicken to keep the skin crisp. Shake the skillet gently to distribute the sauce, then transfer to a preheated oven to finish cooking.

Recipe tips

1. Dry the chicken thoroughly before searing; wet skin will steam rather than crisp.
2. If using frozen chicken, thaw completely for best results. If pieces are only partially thawed, start baking covered for 10–15 minutes, then uncover to finish.
3. For added depth, add a splash of white wine along with the marinara before baking.

Storing leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The skin may soften but the dish will remain flavorful.

Freezing: This recipe freezes well.

Reheating: Thaw overnight if frozen, then reheat in the microwave or in a 180°C/350°F oven until warmed through.

What to serve with Italian chicken and potatoes

This is a complete meal on its own, but crusty bread or focaccia is lovely for sopping up the tomato sauce. A simple arugula salad dressed with olive oil, salt and pepper adds a fresh contrast. Other good sides include roasted broccoli, green beans or a lemony kale salad.