Roasted Italian Chicken

You can taste the Tuscan sunshine in this 1-pan dinner!

Camille C.
Camille C.
6 minutesPrep time
20 minutesCook time
819 cal.Per serving

Utensils

Oven, Parchment paper, Baking pan

recipe

Potato

Step 1

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

Yellow onion

Step 2

Peel & roughly chop the onion.

Potato
Yellow onion
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. (Lower heat to 375°F if the ingredients start to brown too quickly!)

Sun-dried tomato
Green olives

Step 5

Chop the sun-dried tomatoes. Drain the olives.

Sun-dried tomato
Green olives

Step 6

After 15 min, add the sun-dried tomatoes & olives to the pan. Stir it all together. Bake for 5 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

Energy819 cal.
Fat41g
Carbohydrates50g
Protein60g
Fiber8g

On average, one serving of the recipe "Roasted Italian Chicken" contains 819 Energy, 41 g of Fat, 50 g of Carbohydrates, 60 g of Protein, 8 g of Fiber.

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Roasted Italian Chicken
Very easy