Baked Italian Chicken Dinner: Simple & Delicious Recipe for a Weeknight Feast

Looking for a comforting, flavorful, and relatively hands-off dinner that everyone will love? Look no further than this baked Italian chicken dinner! This recipe combines juicy, perfectly seasoned chicken with tender vegetables, all roasted together in one pan for easy cleanup. It’s perfect for a busy weeknight meal or a relaxed weekend gathering. This dish is bursting with Italian flavors, thanks to a vibrant blend of herbs, garlic, and a touch of Parmesan cheese. Plus, it’s incredibly versatile – you can easily adapt the vegetables to your liking based on what you have on hand or what’s in season.

Why You’ll Love This Recipe

• Easy to Make: This recipe requires minimal prep work and mostly hands-off cooking time. Simply toss everything together and let the oven do its magic.
• Flavorful and Delicious: The combination of Italian herbs, garlic, and Parmesan cheese creates a wonderfully savory and aromatic dish.
• Versatile: You can easily customize the vegetables to your liking. Feel free to use your favorite veggies or whatever you have on hand.
• One-Pan Wonder: Less cleanup is always a win! This recipe is made entirely in one pan, making it perfect for busy weeknights.
• Healthy and Nutritious: Packed with protein and vitamins from the chicken and vegetables, this is a complete and balanced meal.
• Budget-Friendly: This recipe uses common ingredients that are often readily available and affordable.

Ingredients You’ll Need

• Chicken: About 2.5 pounds of bone-in, skin-on chicken pieces (thighs and drumsticks work best). You can also use boneless, skinless chicken breasts, but be sure to adjust the cooking time accordingly.
• Potatoes: 1.5 pounds of Yukon Gold or red potatoes, cut into 1-inch pieces.
• Onions: 1 large yellow onion, cut into wedges.
• Bell Peppers: 1 red bell pepper and 1 yellow bell pepper, cut into 1-inch pieces. You can substitute with other colors as well.
• Zucchini: 1 medium zucchini, cut into 1-inch pieces.
• Cherry Tomatoes: 1 pint of cherry tomatoes, halved.
• Garlic: 4 cloves of garlic, minced.
• Olive Oil: 4 tablespoons of extra virgin olive oil.
• Italian Seasoning: 2 tablespoons of Italian seasoning.
• Dried Oregano: 1 teaspoon of dried oregano.
• Salt and Pepper: To taste.
• Parmesan Cheese: 1/4 cup of grated Parmesan cheese.
• Fresh Parsley: 2 tablespoons of chopped fresh parsley, for garnish (optional).
• Lemon Wedges: For serving (optional).

Equipment You’ll Need

• Large Baking Sheet (at least 13×18 inches)
• Large Bowl
• Knife
• Cutting Board
• Measuring Spoons and Cups

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables: Wash and chop all the vegetables according to the instructions in the ingredient list.
3. Season the Chicken: Pat the chicken pieces dry with paper towels. This will help the skin crisp up nicely. In a large bowl, drizzle the chicken with 2 tablespoons of olive oil and season generously with salt, pepper, Italian seasoning, and dried oregano. Make sure the chicken is evenly coated with the seasoning.
4. Combine Vegetables and Season: In the same large bowl (or another large bowl), combine the potatoes, onions, bell peppers, zucchini, and cherry tomatoes. Drizzle with the remaining 2 tablespoons of olive oil and season with salt, pepper, minced garlic, and another teaspoon of Italian seasoning. Toss well to ensure the vegetables are evenly coated.
5. Arrange on Baking Sheet: Spread the vegetables evenly on the prepared baking sheet. Place the seasoned chicken pieces on top of the vegetables, spacing them evenly. Make sure the chicken pieces are not overcrowded.
6. Bake: Bake for 45-55 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The vegetables should be tender and slightly browned. If the chicken skin starts to brown too quickly, you can loosely tent the baking sheet with aluminum foil for the last 15-20 minutes of baking.
7. Add Parmesan Cheese: During the last 5 minutes of baking, sprinkle the grated Parmesan cheese over the chicken and vegetables. This will add a delicious cheesy flavor and a nice golden crust.
8. Rest: Once the chicken is cooked through and the cheese is melted and golden, remove the baking sheet from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
9. Garnish and Serve: Garnish with chopped fresh parsley (if desired) and serve immediately. Serve with lemon wedges for an extra burst of flavor (optional).

Tips for Success

• Don’t Overcrowd the Pan: Make sure to spread the vegetables in a single layer on the baking sheet. Overcrowding the pan will steam the vegetables instead of roasting them, resulting in soggy vegetables. If necessary, use two baking sheets.
• Pat the Chicken Dry: Patting the chicken dry with paper towels before seasoning will help the skin crisp up nicely in the oven.
• Use a Meat Thermometer: The best way to ensure that the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken thigh, making sure not to touch the bone. The internal temperature should reach 165°F (74°C).
• Adjust Cooking Time: The cooking time may vary depending on the size and thickness of the chicken pieces and the efficiency of your oven. Check the chicken for doneness at the 45-minute mark and adjust the cooking time accordingly.
• Season Generously: Don’t be afraid to season the chicken and vegetables generously with salt, pepper, and Italian seasoning. This is what gives the dish its delicious flavor.
• Add Extra Flavor: For an extra boost of flavor, you can add a splash of white wine or chicken broth to the baking sheet before baking. This will create a flavorful sauce that you can drizzle over the chicken and vegetables when serving.
• Let it Rest: Letting the chicken rest for 5-10 minutes before serving allows the juices to redistribute, resulting in more tender and flavorful chicken.

Variations and Substitutions

• Chicken: You can use bone-in, skin-on chicken thighs, drumsticks, or a combination of both. You can also use boneless, skinless chicken breasts, but be sure to adjust the cooking time accordingly. If using chicken breasts, consider pounding them to an even thickness for more even cooking.
• Vegetables: Feel free to substitute the vegetables with your favorites or what you have on hand. Some other great options include broccoli florets, Brussels sprouts, carrots, mushrooms, asparagus, and green beans. Root vegetables like carrots and parsnips may need slightly longer cooking times.
• Cheese: You can substitute the Parmesan cheese with other hard Italian cheeses, such as Pecorino Romano or Asiago.
• Herbs and Spices: Experiment with different herbs and spices to create your own unique flavor profile. Some other great options include garlic powder, onion powder, paprika, and red pepper flakes. You can also add fresh herbs like rosemary, thyme, or oregano.
• Lemon: Add lemon slices to the baking sheet along with the chicken and vegetables for a bright and citrusy flavor.
• Spicy: Add a pinch of red pepper flakes to the vegetables for a little kick.
• Wine: Deglaze the pan with a splash of dry white wine after the chicken and vegetables are cooked. This will add a depth of flavor to the dish.

Serving Suggestions

This baked Italian chicken dinner is a complete meal on its own, but you can also serve it with:

• Crusty Bread: For soaking up the delicious pan juices.
• Side Salad: A simple green salad with a vinaigrette dressing.
• Pasta: Cooked pasta tossed with a little olive oil, garlic, and Parmesan cheese.
• Rice: Steamed rice or risotto.

Make-Ahead Instructions

You can prepare the chicken and vegetables ahead of time and store them in the refrigerator until you’re ready to bake. Simply toss the chicken and vegetables with the seasonings as instructed, then store them in a covered container in the refrigerator for up to 24 hours. When you’re ready to bake, simply transfer the mixture to a baking sheet and bake as directed.

Storage Instructions

Store leftover baked Italian chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.

Detailed Recipe

Yields: 6 servings
Prep time: 20 minutes
Cook time: 50 minutes

Ingredients:

• 2.5 pounds bone-in, skin-on chicken pieces (thighs and drumsticks)
• 1.5 pounds Yukon Gold or red potatoes, cut into 1-inch pieces
• 1 large yellow onion, cut into wedges
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 medium zucchini, cut into 1-inch pieces
• 1 pint cherry tomatoes, halved
• 4 cloves garlic, minced
• 4 tablespoons extra virgin olive oil
• 2 tablespoons Italian seasoning
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• Lemon wedges (optional, for serving)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Prepare vegetables by washing and chopping.
3. Pat chicken dry. In a large bowl, drizzle chicken with 2 tablespoons olive oil and season with salt, pepper, 1 tablespoon Italian seasoning, and oregano.
4. In the same bowl (or another), combine potatoes, onions, bell peppers, zucchini, and cherry tomatoes. Drizzle with remaining 2 tablespoons olive oil and season with salt, pepper, minced garlic, and 1 tablespoon Italian seasoning. Toss well.
5. Spread vegetables evenly on a large baking sheet. Place chicken pieces on top, spacing evenly.
6. Bake for 45-55 minutes, or until chicken reaches 165°F (74°C) and vegetables are tender. Tent with foil if chicken browns too quickly.
7. Sprinkle Parmesan cheese over chicken and vegetables during the last 5 minutes of baking.
8. Remove from oven and let rest for 5-10 minutes.
9. Garnish with parsley (if desired) and serve with lemon wedges (optional).

Nutritional Information (Approximate, per serving)

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

• Calories: 450-550
• Protein: 40-50g
• Fat: 25-35g
• Carbohydrates: 20-30g
• Fiber: 4-6g

Enjoy!

This baked Italian chicken dinner is a delicious and easy way to enjoy a flavorful and satisfying meal. With its simple ingredients and hands-off cooking method, it’s perfect for busy weeknights or relaxed weekend gatherings. So gather your ingredients, preheat your oven, and get ready to enjoy a taste of Italy in your own kitchen!

More Chicken Recipes to Try

• Lemon Herb Roasted Chicken
• Garlic Parmesan Chicken Wings
• Creamy Tuscan Chicken