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Italian cuisine is renowned for its comforting and robust flavors, captivating the taste buds of food lovers around the globe. Rich in tradition and regional variations, Italian cooking often emphasizes the use of fresh, high-quality ingredients prepared with care and passion. One such dish that embodies the heart and soul of Italian cooking is the Italian Chicken & Potato Delight. This delightful dish combines tender chicken, perfectly roasted baby potatoes, and a medley of aromatic herbs, creating a meal that is as satisfying as it is delicious.

Easy Italian Chicken and Potatoes

Discover the flavors of Italy with this Italian Chicken & Potato Delight! This one-pan meal is packed with juicy chicken thighs, tender baby potatoes, and roasted cherry tomatoes, all seasoned with fragrant garlic and herbs. Ready in under an hour, it's perfect for a weeknight dinner or special occasion. Just sauté, bake, and serve with fresh basil for a delightful finish. Your family will love this comforting dish that's both simple and satisfying!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 pound baby potatoes, halved

4 cloves garlic, minced

1 medium onion, sliced

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/2 cup chicken broth

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chicken: Pat the chicken thighs dry with paper towels. Rub them with olive oil, and season with salt, black pepper, oregano, and basil.

      Sauté the Vegetables: In a large oven-safe skillet, heat a tablespoon of olive oil over medium heat. Add the sliced onions and minced garlic, sautéing for about 2 minutes until fragrant.

        Add Potatoes and Chicken: Add the halved baby potatoes to the skillet, and mix them with the onions and garlic. Nestle the seasoned chicken thighs on top of the potatoes.

          Incorporate Cherry Tomatoes and Broth: Sprinkle the halved cherry tomatoes over the chicken and potatoes. Pour the chicken broth around the skillet to add moisture.

            Bake: Transfer the skillet to the preheated oven. Bake for 35-40 minutes, or until the chicken is cooked through and the skin is crispy (internal temperature should reach 165°F/75°C).

              Serve: Once done, remove from the oven and let it sit for a few minutes. Garnish with fresh basil leaves if desired. Scoop the chicken and potatoes onto plates, spooning some of the pan juices over the top.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4