One Pan Roasted Chicken with Potatoes Wine and Olives

Everyone loves roasted chicken. But when you can make it in one pan, along with potatoes, wine, and olives, you’ve got a truly delicious meal!

One Pan Roasted Chicken with Potatoes Wine and Olives! This recipe is restaurant-worthy and full of rich, hearty flavor. But the best news? It's wholesome and healthy!

Laura Vitale is why I love watching YouTube. In fact, she kinda got me into it. And it started innocently enough, like all YouTube gateway videos hook you, with me searching for “bruschetta,” and finding her in the kitchen, making it like your Italian grandmother wouldonly she’s this young, vibrant, beauty. I watched another of her cooking videos right after. When I’d flown through 5, an episode of The Vitales, her vlog channel with her husband, Joe, auto-played. I sat there, mesmerized, through 20 minutes of them chatting to each other in the car, going to the grocery store, serving Sunday dinner and eating with their best friends. A lot of it was as ordinary as a day in my life, and yet I couldn’t stop watching.

laura vitale laura in the kitchenphoto by Lucy Schaffer

I soon realized Laura had yet one more channel: Vitale Style, with fashion and beauty tutorials. Now she’d covered cooking, life, and style…I was really in the trenches with this woman. I told friends about Laura in the Kitchen, The Vitales, and Vitale Style, and they’d always ask why I liked the channels. And wait a minutewhy did I?

One Pan Roasted Chicken with Potatoes Wine and Olives! This recipe is restaurant-worthy and full of rich, hearty flavor. But the best news? It's wholesome and healthy!

The simple answer was: Laura. Every video made me feel like I was watching a friend. She was warm, passionate, humble, but also silly and willing to laugh at herself. In a sense, she reminded me of my momsincere and kind in this distinctly old-world, give you the shirt off her back kind of way.

At the beginning of October, Laura released her first cookbook, Laura in the Kitchen: Favorite Italian-American Recipes Made Easy, and it’s everything I love about her. The recipes are down-to-earth, comforting, and so downright lovable. The ingredient lists are as approachable as she is. There’s zero pretense herenot when you’re gathering your groceries or putting the meals together–and I love that. The whole cookbook makes me want to cook more. And with Laura’s signature fuss-free style, I already know I’ll give copies to friends and family who feel intimidated in the kitchen.

laura in the kitchen cookbook

This one-pan chicken with potatoes, wine, and olives strikes that signature Laura balance and reinforces the notion that deliciousness doesn’t require extravagance. The flavors are simple and straightforward and yet, combined, they surprise us. Green olives, white wine, and lemon infuse the potatoes and chicken with this briney brightness, and rosemary and thyme play well with chicken. I love using real, wholesome ingredients like this. From prep to plate—the meal comes together in under an hour.

 

One Pan Roasted Chicken with Potatoes Wine and Olives! This recipe is restaurant-worthy and full of rich, hearty flavor. But the best news? It's wholesome and healthy!

Laura calls for the dish to be made in a roasting pan, but I made it in my new favorite Staub Cast Iron 4-quart Cocotte because I’m just plain obsessed with it, and its heaviness ensures even cooking and the cast iron always helps me with better browning. I didn’t use the lid that comes with the cocotte while roasting this meal, but I can’t help but mention that the special feature of Staub cocotte lids is that less humidity can escape during cooking because each lid is covered (on the inside) with self-basting spikes that create a continuous “rainfall effect,” returning the juices to the food over and over during cooking. How great is that? I love anything that allows me to be a little more hands-off, while still ensuring that the meal cooks perfectly.

Giveaway! **CLOSED**

I’m giving away 4 copies of Laura in the Kitchen: Favorite Italian-American Recipes Made Easy because I want you all to get your hands on this book!

To Enter:

Leave a comment below telling me 1 recipe you’ve been dying to make but are intimidated to tackle. I’ll randomly select 4 winners by Friday, November 6th!

One Pan Roasted Chicken with Potatoes, Wine and Olives

One Pan Roasted Chicken with Potatoes, Wine and Olives

Ingredients

  • 1 ¼ pounds Yukon Gold potatoes
  • 8 skinless, boneless chicken thighs (about 1 ½ pounds(
  • ½ cup green olives, such as Nocellara (also known as Castelvetrano)
  • 6 garlic cloves
  • 2 tablespoons fresh rosemary needles
  • 2 teaspoons fresh thyme leaves
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • Freshly ground black pepper
  • ½ cup dry white wine, such as pinot grigio
  • ½ lemon, sliced thin (peels, seeds, and all)

Instructions

  1. Position a rack in the lower third of the oven and preheat it to 400 degrees F.
  2. Peel the potatoes, cut lengthwise in half, and then cut each half lengthwise into quarters to make 8 wedges per potato
  3. In a roasting pan large enough to hold everything, put the chicken, potatoes, olives, garlic, rosemary, and thyme. Drizzle with the olive oil and sprinkle with the salt and several grinds of pepper. Toss everything together with your hands, then arrange the chicken and everything else, as much as possible, in a single layer. Pour the wine around the edges of the pan and arrange the lemon slices around the chicken.
  4. Roast until the chicken is cooked through (internal temperature of 170 degrees F), about 45 minutes. Transfer the chicken to a plate and cover to keep warm.
  5. Raise the oven temperature to 425 degrees F and carefully adjust the rack to the center of the oven. Return the potatoes to the oven and continue roasting until they are golden, about 15 minutes longer.
  6. Transfer the potatoes with all their seasonings to a large serving platter, top with the chicken, and serve family style. Or return the chicken to the roasting pan and serve right from the pan, as I do.
http://www.andiemitchell.com/one-pan-chicken-with-potatoes-wine-olives/

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133 thoughts on “One Pan Roasted Chicken with Potatoes Wine and Olives

  1. Erica

    Paella, because there are so many components to it and because saffron is expensive, I am not sure when I will make it but I would like to someday.

    Reply
  2. Janette

    Roast beef! I have only made it in a crock pot because I’m afraid of messing it up and drying it out too much.

    Reply
  3. Amanda

    My Nonno’s canneloni recipe. He always taught me visually (because an 87 year old Italian doesn’t work in measurements!) and normally I would be able to practice under his eye. But he passed away earlier this year so now I only have a rough outline sketched in my recipe book.

    Reply
  4. millie

    for some reason, tiramisu! :) but, ugh, just typing the word is making me crave some! i just need to get over it and dedicate a sunday afternoon to it!

    i love watching laura vitale as well – she’s just so likable! her cookbook looks awesome!! :)

    Reply
  5. Laila

    Hi Andie!
    I’m dying to make Bobby Flay’s herb roasted thanksgiving turkey but cooking a turkey scares me! I’m going to attempt it for a Friendsgiving but I’m scared I’ll undercook it (never cooked anything bigger than a chicken) and make everyone sick!
    :-/

    Reply
  6. Patty

    A real true paella intimidates me. I have made simple version but not a true Spanish one. This one-pan chicken looks great. Will have to try it.

    Reply
  7. Efrat

    I would love to make fresh pasta! Even though I know it’s easy in theory, it still feels like an overwhelming challenge. Your book was fabulous by the way!

    Reply
  8. Jenna

    I love, love seafood, but it can be intimidating to cook. I’d love to learn how to make mussels, like the White Wine Mussels with Garlicky Bruschetta that’s in the book!

    Reply
  9. Linnette Siemienczuk

    I’d like to make your one pot Chicken dish. Since winter is here I’m looking forward to comfort foods with a healthier twist that taste as good.

    Reply
  10. Carol Hansen

    Ahhh! so glad to see this! I made a chicken dish tonight that I found from a reputable source but lacked flavor:( I was sad..this dish looks good and Andie I have always loved your recipe’s and found them trustworthy…very important for a dieter:)

    I love holiday meals (well who does’t) and have always wanted to do a standing rib roast but have always been intimidated to make it….I feel I need to practice before I actually do it for the holiday lol…oh well maybe one day!

    Carol xoxoxo

    Reply
  11. Shirin

    Bread. I know that I can make it better than the bread I can get at the supermarket but I’m
    Just so intimidated. But it’s just a basic thing that frightens me.

    Reply
  12. Hootie

    Homemade spaghetti sauce! I always want to try a sauce like your PJs but so far I just haven’t went past the jar or can. And I am going to try my mother in laws corned beef and cabbage tomorrow at lunch for the first time.
    Since you mentioned Laura’s channel the first time I have binge watched her stuff several times! It is definitely her and the fact that I am so nosy about the everyday lives of people….simple things…like her showing pantry staples and definitely hair and makeup tutorials. I have not gotten around to any of her recipes or cooking yet!

    Reply
  13. Brea Roy

    It might be silly…but a good steak. I don’t eat steak but my husband and son do. I have no clue how to go about making one so I avoid it like the plague. I would love to know though.

    Reply
  14. Samantha

    I would love to learn how to make a simple fresh pasta like they do in Italy… I once had a simple pasta in lemon sauce on the amalfi coast… how on earth can i make that here in NY… is it even possible ,,, or that squid ink pasta from Babbo … yes those please !!!

    Reply
  15. Rebecca Black

    I am terrified to cook a whole chicken. They are large and a little intimidating. Don’t know where to start.

    Reply
  16. MaryB

    At Tra Vigne restaurant in CA I had a braised rabbit dish that was absolutely delicious. I would live to try that some day.

    Reply
  17. Bernadette

    Coq au vin. Seems so fancy and scary. Actually anything with wine scares me a bit. I like wine but am really finicky so I’m always afraid I won’t like it.

    Reply
  18. Bina

    I’ve been starting to watch her videos, too! I’m intimidated by whole roast chicken, but determined to try it soon!

    Reply
  19. Jahyd

    Butter chicken! Love it so much but really just afraid it won’t come anywhere close to the restaurant version and intimidated by the ingredients that I would never normally buy.

    Reply
  20. Kate Camp

    RECIPE challenge: Coq au vin. Made it years ago, in a crock pot, with much success. Did it again months back, in oven, and it was BLAH. Did something very wrong. And I’m a good cook! Oh my. STAUB??? One of the few things my kitchen so envys not having.

    Reply
  21. Jennifer H.

    Any type of fish, I am so afraid of overcooking it that I save all types of fish for when we go out. I’ve heard that it’s easy but still afraid, lol!

    Reply
  22. Donna

    Thanks for the inspiration for dinner tomorrow night, Andie. Chicken, olives, wine and rosemary … what’s not to love? I’ve always been intimidated by artichokes. I’m not intimidated by much in the kitchen, but geesh, those prickly things sure do it. :-)

    Reply
  23. Lynn

    This chicken dish will be made this weekend!
    I’d love to try to bake a Yule Log cake. Baking was something I loved as a child, but have not had success with as an adult. Maybe it’s time to get a little messy in the kitchen again!
    Can’t wait to check out Laura on YouTube, thanks Andie!

    Reply
  24. Linda

    I’ve always wanted to try making risotto but I only recently learned how to not undercook rice and haven’t moved onto bigger and better rice dishes. I always replace the rice with orzo to make it simpler for me, but I’d love to actually master the risotto cooking skill.

    Reply
  25. Anne F.

    Beef tenderloin is the scariest piece of meat that I won’t tackle. Within seconds, you can have $75 worth of roast beef! Blahhhhh! I would love a sure fire way to cook one. I have seen many recipes but am afraid to move forward with it. We are in a supper club and I would love to make it sometime. Help!!!

    Reply
  26. Megan

    I always wanted to try cheesecake, just because it seems like an interesting method to cooking it, but I have yet to gain the courage to try, and most likely fail. However I am pretty fearless in the kitchen, I have tried and failed with many recipes (mostly to my lack of paying attention to the recipe itself.

    Reply
  27. Swillmama Schneids

    My family’s German pancake or potato pancake recipes, I know they will never turn out as good as mom’s or Oma’s!

    Reply
  28. Emily H

    Scallops! I only ever eat them at restaurants/special events and love them, but I’m completely intimidated to try to cook them at home. At least once a month I look at the scallop recipe in Jessica of howsweeteats’ cookbook. Perhaps this holiday season I’ll give it a go!

    Reply
  29. sarah

    Steak! I eat it so rarely that it feels like a special occasion food, leading to so much intimidation to put it together.

    Reply
  30. Nadya

    I have been hooked on Laura Vitale and all her chanels since this past summer when you mentioned her in a post. She and Joe are awesome! I would love to learn to cook fish better… it always seems to break apart on me, or be too mushy.

    Reply
  31. Elizabeth

    To be honest, I’m not a creative thinker when it comes to making food, so I can’t even come up with a meal I would like to make. That’s why I use/need cookbooks. I do tend to cook with chicken a lot. New flavors would be welcomed.

    Reply
  32. Susan

    I “discovered” Laura when I was housesitting for friends with cable. I caught her show on the Cooking Channel & was skeptical for about three minutes. I’ve spent a lot of time in Italy for many, many years. Well, of course, she is the REAL deal. I love her. I subscribed to her Youtube channel for food but not the hair & makeup tutorials. That will be done today.

    I am a good cook, I will say that, but I mess up biscotti…so much so that I stopped making them. I even make bread & pies. I just saw the cost of good biscotti the other day in the market so I’m wanting to try again. I have used so many recipes. It’s me, it must be me.

    Thanks for the chance to win the cookbook!

    Reply
  33. Elizabeth

    A traditional Thanksgiving dinner (which I realize, is many, many recipes, but still!). Between trying to keep the turkey from drying out to timing all the side dishes to finish at the same time–talk about pressure!

    Reply
  34. Lauren Field

    Risotto! It just seems like such a time-intensive process that needs utmost care while cooking. I love prepping, mixing and leaving type recipes.

    Reply
  35. Jaime

    I am terrified to try any dough with yeast (ie Pizza dough, rolls, etc). I have failed miserably in the past, but I need to try again!

    Reply
  36. Susan P

    I would like to perfect standing rib roast. I’ve tried it 3 times for several Christmas dinners and it has always been a disappointment. Since it’s so expensive, I’ve quit trying. This chicken dish looks yummy. Can’t wait to try it.

    Reply
  37. Rose

    Working with yeast. It takes a certain touch, knowledge and experience that I dont’ have (my sister does!) but I am and have always been curious about all kids of food and love working with a recipe…gathering ingredients, measuring, timing. The recipe you posted, chicken with potatoes, wine + olives sounds great and I look forward to giving it a try, maybe this weekend!

    Reply
  38. Monica Sandoval

    A homemade cake. I love cake but have always made one from a box mix. Baking is not my strong suit. I’ve always wanted to try but never have. I guess I should give it try. It can’t be that hard. Right??

    Reply
  39. Phoebe

    Beef bourguignon. It’s not really the technique, more that I have a memory of one that nearly brings me to tears (blissful tears) and I’d want it to be as good.

    Reply
  40. Gwen

    I’m not intimidated by most recipes (more like just lazy a lot of the time!), but I cannot for the love of everything delicious get myself to try to make poached eggs. Every time I read about them, there’s just so much conflicting information that I don’t know where to start! I would hate to have a delicious hash ready for breakfast and then ruin the eggs!

    Reply
  41. Lisa

    This looks delish! I’d like to try Beouf Bourguignon…in my head I know it’s just beef stew, but it’s fancy beef stew!

    Reply
  42. Chelsea

    I’m not intimidated by much, but Gordon Ramsay’s beef Wellington. Every time I see it on MasterChef I want to make it but fear I won’t do it justice.

    Reply
  43. Stephanie D

    I want to try Spaghetti Carbonara… it seems simple but getting the egg right scares me! I don’t want it to turn into a scrambled egg mess!

    Reply
  44. Judi

    An awesome seafood casserole. Or a tortellini salad with seafood in it and a cream sauce that I had many years ago and cannot remember how it was made.

    Reply
  45. Niki B.

    I’ll try any type of recipe, except for one – anything that involves a pork loin. I’m always afraid that I’m going to undercook it & I just don’t have a grasp of when a loin is done. I’ll make shoulder or butt in the crockpot. But loin? Nope- maybe someday. ;)

    Reply
  46. Samantha

    Pepper jelly. I have read several recipes and talked to family members who make it, but so far I have been too intimidated to start.

    Reply
  47. Jennifer

    Successfully making a Chocolate Souffle would make me feel like queen of the kitchen, okay, this could be queen of the world territory. Thanks for a fun giveaway opportunity!

    Reply
  48. Kristine

    My grandmother’s special Christmas cookies. They are the same each year and perfect, and I know I need to learn to make them for that year that is coming when she won’t be around to make them anymore.

    Reply
  49. Sherry Waldman

    Brioche was my first terrible cooking effort–when I was 15. I’m 62 now and I can still see bits of batter dripping from my mom’s kitchen ceiling. It’s been my nemesis ever since–I won’t even eat brioche because I love it too much to risk the failure of decades ago. Help me build a new memory….

    Reply
  50. Stephanie Rose

    There is nothing that says winter more than a good ragu – but I am intimidated by the ingredients. I have been DYING to find/try a lightened but just as tasty version of this comforting homey winter dish! Something that will not pull me off the healthy eating path but will still make me want to curl up under some blankets and enjoy every warming bite!

    Reply
  51. Shellie

    French macarons. That being said, I’ve tried, but they never turn out right and it’s to the point where I think it is less of a hassle to buy them.

    Reply
  52. Tal

    Thank you for the recipe, it looks delicious!

    I love Moussaka, but dread making it at home. I know a little place that makes the perfect one with a creamy bechamel sauce and artichokes at the bottom… to die for!

    Reply
  53. Alexandra

    Fresh Pasta! I’ve been meaning to make it for quite some time, but I’m a little intimidated to try. Plus, I have a feeling I’ll never be able to go back to store bought pasta once I make it ;)

    Reply
  54. Laura

    I know it’s silly, but I’m still intimidated by handmade pie crust. I love making pies and quiches, but have only done the crust from scratch once, and it wasn’t the golden, flaky crust that I was hoping for. You’ve inspired me, though. I will attempt my favorite ham and asparagus (and lots of cheese) quiche this weekend. I’ve made the filling many times, but have always outsourced the crust to a more pie crust-experienced family member.

    Reply
  55. Breata

    Tamales! Like I could totally just go down the street here in SoCal and buy some…….but it’d be awesome to try a batch myself!

    Reply
  56. Grace

    Hi Andie! I’ve loved your blog for years – I’ve become known for your meatballs and marinara recipe with my family and friends :) can’t wait for the cookbook!

    One recipe I’ve been intimidated to try is Beef Bourguignon. I know it’s not that difficult to prepare, but feel everything needs to be perfect so it doesn’t dry out which scares me out of making it!

    Reply
  57. Nancy Ellis

    Beef Wellington…a little pastry with every bite, what could be better. It’s probably very simple, but to me it looks like the potential for an expensive mistake.

    Reply
  58. Amanda B.

    The cookbook looks delightful! I’ve wanted to do a traditional French Buche de Noel (my first French teacher, a native of the French Alps, made a heavenly one with our 4th grade class) but I can’t seem to find the right recipe. Do you have any suggestions? Thank you for your blog. You are a ray of hope!

    Reply
  59. Kristina N.

    I would say macarons. Although, I think part of my hesitation is just the work that goes into them. They don’t seem terribly difficult, but they’re so much easier to just buy compared to the time and work it takes to make them.

    Reply
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  61. Geralyn

    I’m scared to death to bottle beans in the canner. I can make them every other way and I do on a regular basis. But jarring them seems so intimidating.

    Reply
  62. Rebecca

    I can bake super complicated things, but I’ve still avoided trying to poach an egg out of intimidation. Go figure!

    Reply
  63. Andrea Gritters

    What a beautiful looking meal. If only my husband liked olives as much as I do :(. I am definitely intimidated to make a cheesecake.

    Reply
  64. Lianne

    OMG I love Laura Vitale’s You Tube Channel-she inspires me to be able to cook every day. I hate to say this but I didn’t love her TV show–it was too fancy-I prefer the regular normal person stuff she has on her website.

    Reply
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  68. Abigail

    I always get nervous about anything involving decorating (cakes, cupcakes, you name it). I don’t have a very steady hand, and I didn’t grow up baking so I always feel so underprepared and not ready. This winter break I plan to bust out the Wilton decorating kit and teach myself a thing or two.

    Reply

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