Best 5 Ole Blue Eyes Italian Chicken And Potatoes Recipes
"Ole Blue Eyes Italian Chicken and Potatoes" is a tantalizing dish that combines the rustic charm of Italian cuisine with the sophistication of a Frank Sinatra song. This beloved recipe has captivated taste buds for generations, inviting diners on a culinary journey that is both comforting and vibrant. As you embark on this culinary adventure, you'll be guided through the steps of preparing this delectable dish, ensuring that every bite is filled with flavor and satisfaction. Get ready to savor the essence of Italy as we delve into the world of "Ole Blue Eyes Italian Chicken and Potatoes".
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN OVEN-ROASTED CHICKEN AND POTATOES
This recipe came from Flavors of Puglia by Nancy Harmon Jenkins. It is easy to make and delicious. I like to serve it with a tossed salad.
Provided by Margie in NJ
Categories Chicken
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees.
- Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
- Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
- In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
- Arrange the chicken over the top of the potatoes, skin side down.
- Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
- Return to oven for an additional 30 minutes.
- The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.
Nutrition Facts : Calories 1971.7, Fat 127.6, SaturatedFat 31.2, Cholesterol 453.6, Sodium 456.9, Carbohydrate 80, Fiber 10.3, Sugar 3.6, Protein 122
GRILLED ITALIAN CHICKEN
Grilled Italian Chicken is an easy marinade that delivers big flavorful results! Italian dressing is the base of this marinade with a few extra spices from the pantry. Mostly hands off since this is cooked over indirect heat! Be sure to make the vegetable packets for a complete meal!
Provided by Matt
Categories Main Course
Number Of Ingredients 13
Steps:
- Place chicken in plastic bag or storage container. Add the Italian herb seasoning, garlic and onion powder, pepper, and cayenne pepper. Pour Italian dressing over the chicken. Toss to coat.
- Marinade for a minimum of two hours or up to 24 hours.
- Divide prepared vegetables in half. Lay on foil, salt and pepper to taste, and then pour 1 tablespoon of olive oil over each.
- Close and fold the foil to create a packet.
- Preheat the grill to 400- to 450-degrees. Once preheated turn off all burners except two. Leave one on full and the other on at half.
- Place chicken on burners that are off since we are cooking on indirect heat.
- Cook until the chicken reaches an internal temperature of 165-degrees. Usually this takes 1 1/2 to 2 hours using this method.
- Once the chicken reaches temperature remove from heat, and tent with foil. Allow the meat to rest 5-10 minutes prior to serving.
- Place prepared packets on top rack of grill above burners that are on.
- Cook 30 minutes to one hour or until vegetables are cooked to desired doneness.
Nutrition Facts : ServingSize 1 serving, Calories 279 kcal, Carbohydrate 15 g, Protein 1 g, Fat 24 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 1 mg, Sodium 1128 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 18 g
ITALIAN GARLIC CHICKEN AND POTATOES
Olive oil, garlic and herbs. Three simple ingredients that taste great together on just about anything. Here they are combined with chicken and potatoes. I used thighs in this but feel free to used legs or breasts. It looks like a lot of steps, but it's really easy to put together. For a complete meal, add some veggies such as sliced carrots, zucchini, peppers, etc. Makes for easy cleanup too!
Provided by CulinaryQueen
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 190C/375°F.
- Line a roasting tin with foil.
- Cut off any excess skin from the chicken leaving just a covering on top. Rinse chicken and toss into a large bowl. Let chicken sit for a minute and then drain any excess water from the bowl. Do this once or twice.
- Drizzle 3 tablespoons olive oil over chicken.
- Add garlic, lemon juice, parsley, basil, thyme, rosemary, chili peppers, salt and pepper.
- Using clean hands, toss the chicken in the oil/garlic/herb mixture to thoroughly coat.
- Wash your hands.
- Lay the chicken pieces in the roasting tin, skin side down, leaving any excess oil/garlic/herb mixture in the bowl.
- Cut up potatoes (do NOT peel) into large chunks and toss into the bowl with the remaining oil/garlic/herb mixture.
- Add additional 2-3 tablespoons olive oil and toss (with hands) to coat.
- Place potato chunks around chicken in pan and drizzle any remaining oil mixture over chicken and potatoes.
- Bake for 25 minutes.
- Remove from oven and turn chicken over and toss around the potatoes.
- Return to oven and bake an additional 20-25 minutes until potatoes are tender.
- Serve and enjoy!
BAKED ITALIAN CHICKEN DINNER
This is one of the easiest and most requested recipes. It's simple to make, and the ingredients are easy to find!
Provided by AmyZ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 13x9-inch baking dish with cooking spray.
- Spread chicken pieces, broccoli, and potatoes into the prepared baking dish, respectively. Drizzle melted butter over ingredients in the dish and season with the Italian dressing mix.
- Bake in preheated oven until the chicken is cooked through and potatoes are tender, 45 to 60 minutes.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 43.1 g, Cholesterol 95.1 mg, Fat 14.7 g, Fiber 6.8 g, Protein 30 g, SaturatedFat 8.1 g, Sodium 963 mg, Sugar 5.1 g
ITALIAN CHICKEN WITH PESTO POTATOES
Filling the pockets of each chicken breast with mozzarella guarantees that the chicken itself is beautifully tender. The chicken can be prepared in advance and then baked at the last minute.
Provided by Paula Fitzgerald
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened.
- Cut a pocket in each chicken breast. Fill each pocket with an equal amount of mozzarella cheese, and season with salt and pepper. Wrap each chicken breast with a slice of ham. Arrange the wrapped chicken breasts in a baking dish. Place the tomatoes around the chicken, sprinkle all with olive oil, and season with salt and pepper.
- Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
- In a saucepan with enough lightly salted water to cover, boil the potatoes 15 minutes, or until tender. Drain, return to the pan, and coat with the pesto.
- Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.
Nutrition Facts : Calories 472.9 calories, Carbohydrate 31.6 g, Cholesterol 115.4 mg, Fat 18.8 g, Fiber 3.5 g, Protein 44.3 g, SaturatedFat 6.8 g, Sodium 1176.7 mg, Sugar 7.9 g
Tips:
- Use bone-in, skin-on chicken thighs: The bone and skin add flavor and help the chicken stay moist during cooking.
- Brown the chicken before baking: This will help to develop flavor and color.
- Use a variety of vegetables: This will add color, flavor, and nutrients to the dish.
- Season the dish well: Use a combination of salt, pepper, garlic powder, and Italian seasoning.
- Bake the dish covered at first, then uncovered: This will help the chicken cook through and the vegetables to soften.
- Serve the dish hot: This is a great dish to serve with a side of pasta or rice.
Conclusion:
Ole Blue Eyes Italian Chicken and Potatoes is an easy and flavorful one-pan meal that is perfect for a busy weeknight dinner. The chicken is juicy and flavorful, the potatoes are tender and crispy, and the vegetables are perfectly cooked. This dish is sure to be a hit with the whole family.
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