This fabulous Italian chicken casserole assembles in minutes. Let your oven do the work while you enjoy the fragrance of roasted vegetables and chicken. The potatoes soak up all the flavors of the tomatoes and chicken, ending up on your plate tender and delicious. The chicken is delightful with the herbs and tomatoes. The preparation for this recipe is simple. The only real work is the basting that is needed during the last part of cooking, and even that is simple. Serve this recipe with a fresh green salad to get the full Italian experience. It is a welcome meal all year round, though it is especially appreciated in the winter.
Use whatever chicken pieces you have on hand. Both thighs and breasts work great in this dish. Chicken breast will need more basting than the thighs to remain juicy. It is worth the extra effort, though! The tomato juices permeate the meat, adding flavor as well as keeping the chicken moist. Canned tomatoes work well, but if it is tomato season, go ahead and add some chopped tomatoes from your garden. Italian food is all about fresh ingredients, after all!
This is a very healthy recipe. None of the ingredients are known to be full of fat and extra calories. Chicken is well known for its easy digestibility and lean qualities. The flavors are all provided by vegetables like tomatoes and onions. Combined with herbs and olive oil, these ingredients really come into their own while they roast in the oven. Basting with the sauce created from the tomatoes ensures that the flavors infuse every delectable bite.
- 8 chicken thighs or breasts
- 3 large potatoes, cut in thick slices
- 1 small onion, thinly sliced
- 1 cup canned tomatoes, drained and chopped
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 teaspoons olive oil
- Chopped parsley for garnish
- Preheat your oven to 350 degrees Fahrenheit.
- Remove the skin from the chicken. Wash and pat dry. Season the chicken with salt and pepper; dredge in flour.
- Lay the chicken in a single layer in a casserole dish that has been oiled with cooking spray. Arrange the potatoes in between the chicken so it can soak up the juices. Cover with slices of onion. Spoon the tomatoes over the top of the onions. Season with salt and pepper to taste. Sprinkle with dried basil. Drizzle the whole thing with olive oil.
- Cover the pan and bake for half an hour.
- Stir the ingredients, and then return the pan to the oven for another half hour or until the potatoes and chicken are done. Baste frequently during the last half hour of cooking to keep everything moist.
- Place the finished food on a serving dish and pour the juices over the top. Garnish with parsley and serve.