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Italian Dill Chicken with Roasted Carrots and Potatoes

Updated on June 5, 2016

Why This Chicken is Considered Italian.

We call this chicken Italian Dill Chicken because it was created by a good friend of mine, who has since passed away. She was a very good Italian cook among our Italian community where I live. She was a member of my church and most of the women copied her recipe. She created this simply because she loved all of the herbs she put in it.

Dill is in a lot of Italian dishes. The most famous is our porquetta sandwiches. It's a pork roast literally stuffed with fresh (if you can get it) dill and lots of garlic. These sandwiches are usually served cold.

But our subject now is with chicken. Of course there has to be a side dish and one of my favorites is roasted carrots and potatoes. I also love to mix white and sweet potatoes together. Roasting vegetables brings out the natural sweetness in them. Mix these veggies together and your family, even children, will eat them.

Try it, you'll like it! Mangiare bene! (Means eat hearty)



Photos of Italian Dill Chicken

Dill chicken looking golden and crispy.
Dill chicken looking golden and crispy. | Source
Chicken ready to go in the oven.
Chicken ready to go in the oven. | Source

Please Vote

5 stars from 3 ratings of Italian Dill Chicken with Roasted Carrots and Potatoes

Roasted Carrots and Potatoes

Of course the carrots and potatoes do not take a back seat. Everyone knows you can serve the meat alone; you need a side dish. Preferable one that every one likes. Roasted like this the carrots are sweet as candy (almost) and the potatoes become crispy around the edges and the sweet potatoes just melt in your mouth.

Of course, if you simply don't like the sweet potatoes you can omit them, but mixing the white ones with them, gives something for everyone.

Simply peel and cut up the carrots in chunks and peel and cut the white and sweet potatoes in chunks and place them in your roasting pan. Drizzle them with olive oil and dot them with butter; sprinkle with salt and pepper. That's it. You can put them in the oven with the chicken if you like, they are both cooked at the same temperature. Cook them until they are soft and crispy and "oh so good".

Amounts depends on how many mouths you have to feed. Enjoy!

Photos of Roasted Carrots and Potatoes

Roasted Carrots and Sweet and White Potatoes
Roasted Carrots and Sweet and White Potatoes | Source
Carrots and Potatoes ready to go in the oven.
Carrots and Potatoes ready to go in the oven. | Source

A Good Rule of Thumb Regarding Amounts

If you are buying boned in chicken a pound per person is good.

If you are buying boneless chicken, a half a pound per person.

One potato per person and two carrots per person.

Of course this all depends on now big the potatoes and carrots are, and how hearty your family's appetites are. You can be the judge there.

Prep time: 2 hours 35 min
Cook time: 30 min
Ready in: 3 hours 5 min
Yields: This recipe served 6 people
  • FOR THE CHICKEN:
  • 14 chicken thighs, bone in
  • 1/4 cup extra virgin olive oil
  • To taste salt and pepper, I like freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon poultry seasoning
  • 3/4 cup dried dill
  • 2 tablespoons butter, cut in pieces
  • 1/3 cup red wine vinegar
  • FOR THE CARROTS AND, POTAOTES:
  • Several carrots, peeled and cut in chunks
  • Several white potatoes, peeled and cut in chunks
  • 1 large sweet potato, peeled and cut in chunks
  • To taste extra virgin olive oil
  • To taste salt and freshly ground black pepper
  • About 1/4 cup butter, cut in pieces

Directions

  1. Preheat the oven to 325 degrees. Place the chicken in a roasting pan.
  2. Cover it with all of the chicken ingredients. Cover it with aluminum foil.
  3. Put the carrots and potatoes in a separate roasting pan. Cover it with all of the vegetable ingredients.
  4. Put both pans in the oven. Check after 30 minutes. If the vegetables look like they are crisping up, then turn them with a spatula.
  5. Pick up the foil on the chicken and baste with a baster. Replace the foil. Check again in another 30 minutes.
  6. If the vegetables are soft when poked with a fork and they look golden and crispy, then take them out of the oven and place them on top of the stove and cover them with aluminum foil to keep them warm. The chicken takes longer to cook. Baste the chicken again.
  7. Keep checking the chicken and turn it every 30 minutes. When it starts separating from the bone, then take off the foil and baste again and keep baking with the skin side up until the chicken is all golden and the skin is all crispy. See the picture.
  8. You may have to reheat the vegetables again just until they get nice and warm. Serve everything together immediately. Mangiare bene!

Easy On The Wallet

Another good reason for these recipes is chicken, especially chicken thighs are really a good bargain. I can get a large pack, hence the reason for 14 thighs, for just a couple of dollars.

Also potatoes and carrots are among the less expensive vegetables you can buy. Any time I can find or have a recipe that isn't too hard on my grocery bill, I am for. With groceries going up higher every other month, it's good to find a bargain.

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