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Baked Italian Chicken and Potatoes with Herb Vinaigrette

Teresa Ambra
This lovely chicken entree is filled with Italian flavors from a garlic and fresh herb vinaigrette, tomatoes and mozzarella cheese. This one dish meal is gluten free.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Chicken Main Dish
Cuisine Italian
Servings 4
Calories 436 kcal

Ingredients
  

CHICKEN:

  • 4 boneless skinless chicken breasts or 4 chicken thigh fillets
  • olive oil
  • 15 oz. can crushed tomatoes
  • 10 oz. container grape or cherry tomatoes
  • 1 1/2 lbs. petite red potatoes, washed or 3 medium size potatoes , peeled and cut into bite size pieces (1 ½ lbs.)
  • 1/2 cup mozzarella cheese grated or six-cheese Italian blend
  • Salt and pepper to taste

HERB VINAIGRETTE:

  • 2 tbsp. fresh thyme leaves chopped
  • 2 tbsp. fresh oregano leaves chopped
  • 1-2 tbsp. fresh rosemary leaves chopped (only use 2 if you’re not used to the flavor)
  • 2 cloves garlic minced or 2/3 tsp. minced garlic from a jar
  • 3 tbsp. white wine vinegar (red wine vinegar will also work)
  • 3 tbsp. extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper to taste

Instructions
 

CHICKEN:

  • Preheat oven to 350°.
  • Boil the potatoes until slightly undercooked.
  • Drain.
  • Scrape the potatoes with a fork to score the potatoes.
  • This allows the potatoes to absorb the vinaigrette.
  • Sprinkle with salt and pepper.
  • Set aside.
  • While the potatoes are boiling, season the chicken with salt and pepper on both sides.
  • Heat a few tablespoonfuls of olive oil in a large skillet, Dutch oven or an ovenproof casserole dish over high heat.
  • Add chicken and brown well on both sides, about 10 minutes for each side for really large chicken breasts—about 3 minutes per side for thighs.
  • Remove pan from heat, and drain off fat. (See note below).
  • Place potatoes around the chicken.
  • Pour the can of crushed or diced tomatoes around the chicken and potatoes.
  • Sprinkle meat and veggies with salt and pepper, as desired.
  • Drizzle the Herb Vinaigrette over all the chicken and potatoes.
  • Place the cherry tomatoes on top.
  • Bake casserole for 45 minutes or until chicken is cooked through.
  • (This will take less time for chicken thighs – 20-30 minutes).
  • Remove casserole dish from oven and sprinkle mozzarella cheese over top.
  • Return casserole to oven and bake an additional 5 minutes until the cheese is melted and golden.
  • Allow casserole to stand 5 to 10 minutes before serving.
  • Garnish with fresh basil leaves.

HERB VINAIGRETTE:

  • Chop herbs and garlic.
  • Mix with oil, vinegar, salt and pepper.
  • Pour over chicken and potatoes in baking dish as directed above.

Notes

NOTE: If you do not have a large skillet, Dutch Oven or Casserole Dish that are both stove and ovenproof, transfer the chicken pieces to a large baking dish and follow directions for assembly as stated above.
NOTE: This recipe can also be used with a whole, cut-up chicken. Adjust frying and baking times accordingly.
NOTE: You can also substitute one can of diced tomatoes for the crushed tomatoes in the recipe.
Recipe source: adapted from Chelsea Winter--Simply Good Food.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 436kcalCarbohydrates: 43gProtein: 34gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 838mgPotassium: 963mgFiber: 8gSugar: 9gVitamin A: 1700IUVitamin C: 54.5mgCalcium: 240mgIron: 4.7mg
Keyword casserole, chicken, gluten free, main dish, potatoes, tomatoes
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