Pollo e Patate – Chicken and potatoes roasted with garlic, sage, rosemary and a splash of white wine. This straightforward, flavourful dish is comforting, low-prep and ideal for an easy weeknight dinner.
Pollo e Patate is a classic, homely Italian roast of chicken and potatoes. The recipe uses bone-in, skin-on thighs and drumsticks tossed with fresh rosemary and sage, whole garlic cloves and a little white wine so the meat and potatoes roast up tender and aromatic.
The chicken turns out juicy with crisp, golden skin while the potatoes soften and soak up the cooking juices, giving each bite rich, savory flavour.
It’s a dish I rely on when I want something delicious without a lot of fuss. You can marinate the chicken ahead of time if you like, then simply cut the potatoes and roast everything together when you’re ready.
Ingredient notes
- Chicken – Choose bone-in, skin-on thighs and drumsticks for the best flavour and texture. A mix of both works well.
- Potatoes – Waxy potatoes hold their shape and absorb juices without falling apart; red potatoes are a great choice.
- Rosemary and sage – Fresh herbs give the best aroma. Use both for depth or substitute thyme if preferred.
- White wine – Adds acidity and flavour; it’s optional but recommended.
- Garlic – Roast the cloves whole with their skins on to prevent burning and to allow you to squeeze out soft, mellow garlic when serving.
Recipe tips and FAQs
Love garlic? – If you enjoy roasted garlic cloves, increase the amount to one clove per person (about 4–6 total) so there are plenty to eat straight from the tray.
Excess juices – It’s normal for the roasting tray to have extra juices at the end. Let the chicken and potatoes rest for 5–10 minutes so some of that liquid is reabsorbed, intensifying the flavour.
Yes. Combine the chicken with chopped herbs, salt, pepper, olive oil and white wine and marinate up to 24 hours ahead. When you’re ready to bake, peel and cut the potatoes, add the chicken to the tray with a little extra oil and seasoning, and roast.
Serve Pollo e Patate on its own for a full meal, or add a green vegetable such as broccolini, simply dressed green beans, or a fresh salad like arugula to balance the roast.
More delicious chicken dishes to try
Mains
Creamy Tuscan Chicken with Garlic & Pancetta
Mains
Chicken Puttanesca
Mains
Chicken Piccata with Capers and Lemon
Mains
Pollo in Potacchio (Italian Braised Chicken)
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Pollo e Patate al Forno (Baked Chicken and Potatoes)
By Emily
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Ingredients
- 8 bone-in skin-on chicken thighs and drumsticks, (about 1kg / 2.2 lbs total)
- 1 and ½ lbs (700g) waxy red potatoes, (about 4 medium potatoes)
- 2 sprigs of rosemary, finely chopped
- 5 sage leaves, finely chopped
- 2-4 garlic cloves, whole with skins on
- 2 tablespoons white wine
- 2-3 tablespoons olive oil
- Salt and pepper
Instructions
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Preheat the oven to 200°C / 400°F (static) or 180°C / 350°F (fan).
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Peel and cut the potatoes into wedges. Place them in a roasting tray with the finely chopped herbs and the whole garlic cloves.
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Add the chicken pieces to the tray, drizzle with olive oil, season generously with salt and pepper, and toss so everything is evenly coated in oil and herbs.
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Pour over the white wine, then roast for 45 minutes to 1 hour, until the chicken is cooked through, the skin is golden and crisp, and the potatoes are tender.
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Remove the tray from the oven and rest for 10 minutes to allow the juices to reabsorb, then serve.
Notes
- Potato texture – The potatoes should be soft and infused with the chicken juices and herbs rather than very crispy.
- Internal temperature – The chicken is done when it reaches 75°C / 165°F at the thickest part.
- Reheating – Reheat in a preheated 200°C / 400°F oven until piping hot, about 10–15 minutes.
- Leftovers – Keep leftovers in the fridge for 1–2 days. Potatoes will soften further, so it’s best enjoyed the same day if you want firmer texture.
Helpful Info for All Recipes
- I always use extra virgin olive oil unless stated otherwise.
- All vegetables are medium-sized unless stated otherwise.
- Recipes are tested using a fan (convection) oven unless noted.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is an estimate and should be used as a guide only.