Roasted Chicken with Potatoes and Olives — Pollo al Forno con Patate e Olive Liguri
A Ligurian one-pan roast of chicken thighs baked with new potatoes, salty Taggiasca olives, garlic, white wine, and herbs — the briny olives and pan juices binding everything into a coastal weeknight dinner.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken thighs dry, season with 1 tsp salt and 0.5 tsp pepper. Cut potatoes into 2cm wedges. Pit olives. Smash garlic cloves unpeeled. Strip thyme leaves from two sprigs; keep remaining sprigs whole with rosemary and bay leaves.
Roast 1
Preheat oven to 200°C. Toss potato wedges with 2 tbsp olive oil, 0.25 tsp salt, smashed garlic, and stripped thyme leaves. Spread in single layer in medium ovenproof skillet. Lay chicken thighs skin-side up on potatoes. Drizzle remaining 4 tbsp oil over chicken skin.
Roast 2
Tuck remaining thyme sprigs, rosemary, and bay leaves around the pan. Roast at 200°C for 25–27 minutes until chicken skin begins to crisp and turn golden. Scatter olives around the pan.
Roast 3
Pour white wine and chicken stock around the chicken (not over it). Roast 20–22 minutes more at 200°C until chicken reaches 75°C internal temperature, potatoes are golden and tender, and wine has reduced into pan juices.
Rest and plate
Rest in pan 5 minutes. Discard rosemary and bay leaves. Plate chicken and potatoes, spoon pan sauce and olives over. Scatter parsley, lemon zest, squeeze lemon juice. Serve immediately.
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