Baked Chicken with Potatoes and Cherry Tomatoes is an easy and tasty meat-based second course, paired perfectly with potatoes and cherry tomatoes. The result is a delicious dish everyone will love, including children.
You can use whole chicken or in parts as thighs or drumsticks, but if you prefer it’s ok also with chicken breast. Great one dish recipe, ready in an hour.
Now let’s see how to make Baked Chicken with Potatoes and Cherry Tomatoes recipe! So let’s get started.
Other tasty recipes: Chicken nuggets with White Wine, Stuffed Meatloaf with Eggs and Spinach, Meatballs with Tomato Sauce, Bell Peppers Chicken, Baked Chicken nuggets with Pumpkin and Potatoes
Ingredients
Tools
Steps
First, wash the cherry tomatoes and set them aside. Peel the potatoes, rinse under running water, dab with a kitchen towel and cut into small pieces.
Remove the feathers from the chicken legs with tweezers and pass them over the flame of the stove to burn the remaining ones, then wash them under running water and dry.
Then season with salt, pepper and oil: mix well with your hands.
Cooking
Pre-heat the oven at 340°F (170 ° C).
Put the potatoes in an ovenproof dish (1), season with salt and pepper to taste, add a few sprigs of rosemary, the poached garlic and four tablespoons of oil (2), then add the chicken legs and mix well (3).
Cook in a preheated oven for about 1 hour. Turn alfway through cooking with the help of a spatula. This is the chicken after 30 minutes cooking.
After about an hour, add the tomatoes and finish cooking (4). Baked Chicken with Potatoes and Cherry Tomatoes is ready when the meat will be tender and golden brown (5). Try it with a fork.
Serve hot.
Enjoy!
Buon appetito!
Storage
You can store Baked Chicken with Potatoes and Cherry Tomatoes for 2 days in the refrigerator, closed in an airtight container.
Varied doses for servings