Slow roasted Italian chicken and potatoes.




This was just the perfect and easy rustic dish to cook on a exceptional “cold” winters night!! This dish takes a few hrs to cook but, the wait is so worth it. Can’t get any easier than adding just about 5 ingredient to a pot ( plus spices for your chicken) and letting it cook away to perfection. The moistness that this chicken has after cooking is just delectable. Practically comes right off the bone. Hope you guys enjoy this just as much as my family and I did?? 👍😃

4 bone in skin on chicken breasts
8 large potatoes chopped to about walnut size.
2 can San Marzano tomatoes
2 teas dry thyme
2 teas dry rosemary
3 cloves garlic chopped
1 large onion chopped
Salt and pepper
Olive oil

Preheat oven at 300

In a large pot or Dutch oven over med high heat, add a few drizzles of olive oil.
Next add thyme, rosemary and salt and pepper to the skin of your chicken. Make sure you’re rubbing all those great spices into every crevice of your chicken breasts. Now, once
Your oil is bubbling , add your chicken skin side down into pot. Cook just the skin of your chicken till skin is nicely browned and crispy. Usually takes about 8 to 10 mins.
Remove chicken and add you garlic and onion right into the pot adding another drizzle of olive oil. Cook onions and garlic till onions have softened a bit making sure to scrap up all those great FLAVORS at the bottom of your pot with a wooden spoon. Once onions have soften, add your chopped potatoes and the 2 cans of San Marzano tomatoes. Stir and cook for about 8 mins. Now, add your chicken back to your pot “skin side up”,. Put your Pot into your preheated oven ( do not cover) and cook for about 2 to 3 hrs.. The longer this dish sets the BETTAH it GETS!! Once the sauce has thickened and you can see that the chicken is super tender ( use a fork to test for tenderness. If the chicken pulls away easily than you know it’s good) remove pot from oven and I always serve this dish right from the pot as a “one” pot meal. Add some chopped fresh parsley for a beautiful garnish for this dish!!!

Cooking time: approx 3 to 3 1/2 hrs including prep.

Note: every oven is different so the cooking time could vary depending on your own ovens temp. 👍

Serves 4 to 6 peeps



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