Oven-baked Chicken with Potatoes and Onions

Here’s a classic recipe for oven-baked chicken with potatoes and onions. It is a hearty and comforting dish that always wins everyone over.

Ingredients

• 1 whole chicken, about 1.2-1.5 kg
• 800 g of potatoes
• 2 large onions
• 4 tablespoons of extra virgin olive oil
• 2 sprigs of fresh rosemary
• 4 cloves of garlic
• Salt and pepper to taste
• 1/2 glass of dry white wine (optional)
• Juice of 1 lemon (optional)

Preparation

1. Preheat the oven to 200° C fan-assisted or 220° C conventional.
2. Clean the chicken by removing any feather remnants and innards, rinse with cold water, and pat dry with paper towels.
3. Rub the chicken inside and out with salt, pepper, and lemon juice if you are using it.
4. In a baking dish large enough to contain the chicken and vegetables, pour two tablespoons of extra virgin olive oil.
5. Peel the potatoes and cut them into not too small pieces. Peel the onions and cut them into wedges.
6. Add the potatoes and onions to the dish, dress them with the remaining oil, salt, pepper, and rosemary. Mix well to ensure they are all lightly coated.
7. Make a bed with the potatoes and onions and place the chicken on top. Insert the garlic cloves and rosemary sprigs under the chicken’s skin to flavor it.
8. Pour the white wine into the dish if you decide to use it.
9. Bake and cook for about 1 hour and 30 minutes, or until the chicken is golden and crisp, and the potatoes are tender. Throughout the cooking, occasionally baste the chicken with its cooking juices to keep it moist.
10. Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving.

Curiosity

Oven-baked chicken with potatoes is a Sunday classic in many Italian families. It is a dish that lends itself to many variations: you can add herbs like thyme or marjoram, or spices like paprika or turmeric to give it a different touch every time you prepare it.