Entree: Italy – Pollo al forno con patate (oven-baked chicken with potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Pollo al forno con patate (oven-baked chicken with potatoes) recipe
Serving Size: 4
Approximate Time
Prep 5 min
Cook 50 min
Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1.5 lb (680 g) red potatoes, halved or quartered depending on size

Instructions

1. Preheat oven to 425°F (220°C). Arrange chicken thighs skin-side up in a single layer in a roasting pan and nestle the red potatoes around the chicken so they touch the pan surface.
2. Roast until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender, about 35–50 minutes depending on oven and piece size; rest briefly and serve.
Nutritional Information*

Per serving | Servings: 4

Calories: 382 kcal
Carbohydrates: 27.3 g
Protein: 22.9 g
Fat: 20 g
Saturated fat: 5.4 g
Trans fat: 0.1 g
Cholesterol: 117 mg
Fiber: 2.9 g
Sugar: 2.2 g
Sodium: 127 mg
Potassium: 1016 mg
Calcium: 25 mg
Iron: 2.05 mg
Vitamin A: 27 µg RAE
Vitamin C: 14.6 mg
Vitamin D: 0.1 µg

Generated: 2026-11-05T20:04:26+00:00

*Nutrition is estimated using recipe ingredients, serving size, and USDA data. Actual values may vary.

Recipe Metadata
Recipe ID
14449
Country
Italy
Region
Not set
URL
https://kitchen2mytable.com/view_recipe_data.php?id=14449

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!