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Chicken Roasted with Potatoes and Tomatoes

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Convection Roast Mode or Convection Bake Mode

Chicken pieces roasted on a bed of potatoes and tomatoes mixed with oregano, garlic, and capers are an easy way to create a flavorful one-dish meal.

In this recipe, the potatoes and tomatoes tossed together with the aromatics create a wonderful creamy base for the perfectly roasted, crispy-skinned chicken pieces. First, the vegetables and seasoning are combined and placed in a large oven casserole dish. The seasoned chicken pieces are added and gently combined to ensure the oil and seasoning are evenly distributed.

Roasted Chicken with potatoes and tomatoes cooked in the convection mode
Roasted Chicken with Potatoes and Tomatoes

The dish is baked in the Convection Bake or Convection Roast Mode at 425 F to ensure the chicken skin crisps and the potatoes cook through. The chicken pieces can be turned partway through the cooking to ensure even browning. Prior to serving, the dish is finished with a handful of chopped fresh basil and oregano and a sprinkle of sea salt. 

Chichen thighs, legs, tomatoes, shallots, garlic, capers, potatoes, chili flakes and olive oil.
Recipe Ingredients


8  chicken pieces (legs and thighs work best for this dish)

2 lbs golden potatoes cut into approx 2” chunks

1 medium yellow onion, cut into large chunks

4 cloves garlic, smashed

4 ripe plum tomatoes, core removed, cut into 1” chunks

1 tbsp capers, rinsed

2 tbsp fresh chopped parsley and oregano leaves

Pinch dried chili flakes

Approx ½ cups olive oil

¼ cup fresh chopped basil added before serving


Position an oven rack in the middle of the oven and heat the oven in the Convection Bake or Convection Roast Mode to 425 F. 

Season the chicken pieces with kosher salt and pepper and set aside.

Combine the potatoes, onion, garlic, tomatoes, capers, parsley, and oregano in a 9 x 13” oven-safe casserole dish—season with kosher salt, freshly ground pepper, and a pinch of dried chili flakes. Add the oil and stir the mixture gently to coat the vegetables evenly.

Fold the chicken pieces into the dish so they are also coated with the oil and seasoning, and slide the dish into the oven uncovered. Cook for 25 minutes, then turn the chicken pieces over to ensure even browning. Cook for another 20 - 25 minutes until the chicken has crisped and the potatoes are soft. Prior to serving, stir in the freshly chopped basil and add a sprinkling of flavorful sea salt, such as Maldon flakes.

Serves 4

Chicken Roasted with Potatoes and Tomatoes
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