Roasted Italian Chicken

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You can just feel the warm Tuscan sun in this one-pan dinner!

Camille C.
Camille C.

6 minutes

Prep time

40 minutes

Cook time

813 cal.

Per serving


Oven, Parchment paper, Sheet Tray



Step 1

Preheat the oven to 400°F. Wash & cut the potatoes into large chunks.

Onion (yellow)

Step 2

Peel & roughly chop the onion.

Onion (yellow)
Rosemary (dried)

Step 3

Add the onion & potatoes to a parchment-lined baking dish. Add a drizzle of olive oil & a sprinkle of dried rosemary. Season with salt & pepper. Mix to combine.

Chicken (drumstick)

Step 4

Lay the chicken drumsticks over the veggies. Season the chicken with olive oil, salt & pepper. Bake for 15 min at 400°F.

Sun-dried tomatoes

Step 5

Chop the sun-dried tomatoes. Drain the olives.

Sun-dried tomatoes
Green olives (pitted)

Step 6

After 15 min, add the sun-dried tomatoes & olives to the pan. Stir it all together. Bake for another 20 min, or until the chicken is cooked through & potatoes are fork-tender. Remove the pan from the oven. Serve & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy813 cal.
Fat41 g
Carbohydrates48 g
Protein60 g
Fiber8 g

On average, one serving of the recipe "Roasted Italian Chicken" contains 813 Energy, 41 g of Fat, 48 g of Carbohydrates, 60 g of Protein, 8 g of Fiber.

Roasted Italian Chicken
Very easy