An easy, highly rated recipe that uses red potatoes is Melissa d'Arabian's Italian Marinated Chicken with Red Potatoes. This recipe marinates chicken thighs and legs, as well as the red potatoes, carrots and onions, in lemon juice, extra-virgin olive oil, red wine vinegar, chili flakes, dried oregano and garlic. The potatoes and other vegetables are then transferred to the base of a glass baking dish, topped with the chicken and coated with the marinade for roasting.
Italian Marinated Chicken with Red Potatoes
This recipe yields four servings.
Prep Time: 20 min.
Cook Time: 40 min.
Ready In: 2 hr., 5 min.
- 3 tbsp. lemon juice
- 3 tbsp. extra-virgin olive oil
- 2 tbsp. red wine vinegar
- 1/2 tsp. chili flakes
- 1/8 tsp. dried oregano
- 3 cloves garlic, minced
- Salt and freshly ground black pepper
- 3 1/2 lbs. chicken thighs and legs
- 6 small red potatoes, quartered
- 3 carrots, peeled and chopped into 2-inch chunks
- 1 onion, chopped into 1-inch chunks
- Marinate the chicken
Combine the lemon juice, oil, vinegar, chili flakes, oregano and garlic with a little salt and pepper. Place the chicken into a plastic bag (or other airtight container) with the potatoes, carrots and onions, followed by the lemon juice mixture. Shake to coat, then place into the refrigerator for up to 10 hours but no less than 1 hour.
Heat the oven to 400 F. Remove the vegetables from the marinade and spread in one layer at the base of a glass baking dish. Place the chicken on top of the vegetables and top with the marinade from the bag. Cook for 40 minutes, or until the chicken is cooked through. Allow to stand for 5 minutes before serving.