Italian · Dinner
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.
$
10 minsPrep
45 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
24gFat
32gCarbs
2gSugar
4gFiber
680mgSodium
110mgChol
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Instructions
1
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 2 sprigs; keep remaining 4 sprigs whole with rosemary and bay leaves.
2
Roast 1
Preheat oven to 200°C. Toss potato wedges with 2 tbsp olive oil, 0.5 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.
3
Roast 2
Tuck remaining thyme sprigs, rosemary, and bay leaves around the pan. Roast at 200°C for 25 minutes until chicken skin begins to crisp and turn golden. Scatter olives around the pan.
4
Roast 3
Pour white wine and chicken stock around the chicken (not over it). Roast 20 minutes more at 200°C until chicken reaches 75°C internal temperature, potatoes are golden and tender, and wine has reduced into pan juices.
5
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.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) bone-in skin-on chicken thighs
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 500g (17.6 oz) waxy potatoes
- 120g (4.2 oz) Taggiasca olives
- 10 garlic cloves
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 small bay leaves
- 90ml (6 tbsp) olive oil
- 240ml (1 cup) dry white wine
- 120ml (1/2 cup) chicken stock
- 2 tbsp flat-leaf parsley
- 2 tsp lemon juice
- 1 lemon zest