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Italian chicken bake with herb vinaigrette

September 24, 2013
by Chelsea Winter
chicken recipe, chicken recipe nz, chicken thigh recipe, chicken with potatoes, italian chicken recipe
36 Comments

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Italian chicken bake with herb vinaigrette

This is an extremely popular recipe from my third book, Homemade Happiness. You can either dress it up for a special occasion (using the fresh mozzarella, basil, Parmesan, balsamic and a fancy garlic bread) or just keep it basic for a cosy night in with the family. Either way it’s absolutely delicious. The slightly smushed potatoes do a nice job of soaking up the tomato juice and vinaigrette – it’s a dish loaded with flavour! I always try and use skin-on chicken as it tastes much better, but you can choose. When tomatoes are in season, cheap and very ripe, you can use them instead of or as well as the tinned. Serves 4.

Ingredients

8-10 chicken thighs, legs or drumsticks (preferably free-range)
600g floury potatoes, unpeeled and scrubbed
1 x 400g can whole (or cherry/baby) tomatoes, drained and halved
Handful cherry tomatoes
Handful chopped fresh or regular mozzarella (optional)

Vinaigrette
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh oregano or thyme
1 clove garlic, crushed
3 tbsp olive oil
1 tbsp red or white wine vinegar

To serve (optional for a fancy treat)
Freshly grated Parmesan
Fresh basil leaves
Balsamic vinegar

Method

Preheat oven to 210c fan bake.

Cut the potatoes into halves or quarters and place in a pot of cold salted water. Bring to a gentle simmer and cook until just underdone. Drain, then replace the pot back over a low heat for a few minutes to evaporate any excess moisture. Drizzle with a little olive oil to coat and season with salt and pepper. Lightly crush each piece with a fork to crumble it up just a little bit. Season with salt and pepper.

Coat chicken with a little olive oil and season with salt and pepper.

Heat a little oil in the frying pan over a high heat (if you have an ovenproof frying pan, use this. If not just use a standard frying pan and transfer everything to a casserole dish later.) When the pan is nice and hot, add the chicken pieces skin-side down and cook for about 5 minutes or until it’s crispy and golden. Turn over and cook for another few minutes. It doesn’t need to be cooked through – this will happen in the oven. The brown crust will add great flavour.

To make the herb vinaigrette, you can either combine all the ingredients using a mortar and pestle, mini-food processor, or just chop everything finely as possible and whisk to combine.  Season with salt and pepper.

In either your ovenproof pan or a baking dish, arrange the tomatoes and potatoes around the chicken pieces. Drizzle with the vinaigrette all over. Bake uncovered in the oven for about 25 minutes or until the chicken is cooked through and potatoes golden on top.

With around 10 minutes to go, scatter the mozzarella on top.

To serve, sprinkle with freshly grated Parmesan, basil and a splash of balsamic vinegar if you like. Serve with garlic bread and a fresh green salad.

36 Comments
  1. Carol Tew October 8, 2013 at 6:16 am Reply
    I made this recipe this evening, delicious, great flavours and I will be making it again :-)
  2. Christine Williams October 26, 2013 at 4:25 am Reply
    This was the first attempt at a Chelsea Winter recipe. I echo what others say...simple and delicious and turn lousy cooks like me into masterchefs :) I'm sold
  3. Jenny MacLean March 10, 2014 at 6:16 am Reply
    I made this dish for dinner tonight for the second time, needless to say it was as good as the first time we tried it! We used drum sticks instead of thighs, thanks again Chelsea!
  4. Maree June 1, 2014 at 4:20 am Reply
    Could this be done in a slow cooker?
    • Chelsea Winter June 2, 2014 at 5:33 am Reply
      Yes it could.
  5. Danielle June 1, 2014 at 4:31 am Reply
    you're my food hero Chelsea!
  6. Mary Rogerson June 1, 2014 at 5:39 am Reply
    I'm vegetarian and whenever I see a recipe with chicken I make it with chickpeas instead, I'm going to try this tomorrow with my homemade mozarella, can't wait
  7. Julie June 1, 2014 at 6:24 am Reply
    Do you think you could do this with something other than potatoes? Ie Quinoa, Couscous, some other kind of starch besides potato? Polenta? I'm not a huge potato fan but it sounds delicious!
    • Chelsea Winter June 2, 2014 at 5:33 am Reply
      You could just leave the potatoes out altogether and yes, perhaps serve with a little pasta or polenta!
  8. Crystal June 3, 2014 at 6:29 am Reply
    This is in the oven as I type smells devine! Can not wait to taste it.
  9. Jacqui June 13, 2014 at 4:53 pm Reply
    mine is also in the oven here in the UK, smells lush!
  10. liz o'connor June 16, 2014 at 12:13 am Reply
    Hi there, is this dish better done in a frypan size dish in the oven or a deep cast iron casserole pot? Does it make any difference? I have a WMF Pan that can go in the oven or the cast iron pot, not sure which to use? Thanks Liz
    • Chelsea Winter June 16, 2014 at 5:09 am Reply
      Hi Liz, either is fine!
  11. linda June 29, 2014 at 12:45 am Reply
    Great dish just loved it and so quick and eaxy tl make. Thanks
  12. Cathy July 2, 2014 at 3:53 am Reply
    Hi Chelsea, I'm really don't like tomatoes! Strange I know, just wondering if you have a suggestion of an alternative ingredient? Thanks heaps.
    • Chelsea Winter July 3, 2014 at 6:03 am Reply
      You can just leave them out!
  13. Amy July 17, 2014 at 7:17 am Reply
    I came home from work today to find my husband preparing this dish. He likes to cook new things on his days off and this is the one he'd chosen. We cooked together and have to say, it was so simple we didn't argue once :) It smelled delicious in the oven and was divine to eat. A great family meal!
  14. Bede September 10, 2014 at 8:15 am Reply
    Used a bit of lemon juice and cayenne pepper. Gave it a nice tang and heat. Beautiful with or without it however
  15. Renee Telfer December 18, 2014 at 3:24 am Reply
    Hi Chelsea I have both of your books, but I cannot see this recipe in either?
    • Chelsea Winter February 24, 2016 at 5:10 am Reply
      It's in Homemade Happiness :)
  16. Ave December 23, 2014 at 10:41 pm Reply
    This was simply delicious! will definitely make it again! Super easy too!
  17. Megan February 1, 2015 at 5:17 am Reply
    Wow this recipe was awesome! My 1 year old & fussy 2 year old both ate it all. Will definitely be done many times
  18. Raewyn February 26, 2015 at 12:24 am Reply
    Made this for my partner and his brother and everyone really enjoyed it. Was easy to prepare and more than delicious to eat. I too served it with salad and garlic bread. Will definately be making this again and have passed the recipe on so others can enjoy it as well. Thanks Chelsea
  19. Glen O'Brien March 6, 2015 at 7:59 pm Reply
    Made this again, second time in a few weeks. Absolutely delicious! Thinking about adding olives next time, what are your thoughts about olives with this dish?
    • Chelsea Winter February 24, 2016 at 5:09 am Reply
      That would be nice!
  20. LIsa March 9, 2015 at 2:23 am Reply
    Hi Chelsea, can I use boneless chicken breasts for this?
    • Chelsea Winter February 24, 2016 at 5:10 am Reply
      Yes but they may dry out a little.
  21. Mel March 21, 2015 at 7:58 pm Reply
    Made this last night and it was delicious! I used balsamic vinegar instead of red wine vinegar (I was working with what I had) and added a splash of red wine to the vinaigrette to give it that flavour. I ran out of regular olive oil part-way through so used chilli-infused olive oil from then on. I also added a handful of green olives to the dish before baking. Such a customisable recipe! I think next time I will add a little chilli and maybe thick chunks of courgette.
  22. Jonelle October 19, 2015 at 9:49 pm Reply
    Another favourite to add to my Chelsea Winter list! I made this last night after seeing it in the new cook book and it was delicious. I have fussy eaters but they all loved it with my youngest even saying this is her favourite dinner I've made. So easy to do.
  23. Natasha March 2, 2016 at 4:28 am Reply
    In oven now smells delish. Can't wait to try yummo
  24. Vicky Manawatu July 18, 2016 at 10:45 am Reply
    Hi Chelsea! I love your recipes :) I'm just wondering - could I use haloumi cheese in place of the mozzarella or would it not work the same? Thanks!
    • Chelsea Winter August 3, 2016 at 2:54 am Reply
      Yes you could!
  25. Emma October 11, 2016 at 5:12 am Reply
    I made this and it was delicious but quite watery. What could I have done wrong?! Potatoes were drained when they went in?
    • Chelsea Winter December 1, 2016 at 1:28 am Reply
      Next time have the oven up a little higher in temp, and use a bigger dish - that should do it!
  26. Anna February 11, 2017 at 2:30 am Reply
    This recipe is my new addiction. I mop up the pan juices and crunchy bits with garlic bread. I'm going to make garlic bread with the herb vinegarette
  27. Michelle February 25, 2017 at 9:14 am Reply
    This is one of the yummiest dishes I have ever tasted! It has all my favourite things in it! Thank you Chelsea- another winner!

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