Side Dishes
Lidia Bastianich's chicken and potatoes recipe brings authentic Italian flavors to your table with a celery salt crust and herbed butter melt that’ll make your taste buds sing. I’ve adapted her classic technique to create a dish that’s rich in tradition but simple enough for weeknight dinners.
The secret lies in balancing crispy, golden potatoes with tender, juicy chicken—both elevated by a crust that crackles with every bite.
This recipe starts with chicken thighs seasoned with celery salt, garlic, and olive oil, then roasted until the skin is crisp and the meat falls apart easily. Meanwhile, baby potatoes are boiled until tender, then tossed in the same herbed butter used to baste the chicken.
The result? A dish where every component—crispy skin, fluffy potatoes, and aromatic herbs—works in perfect harmony. It’s the kind of meal that feels special without requiring hours in the kitchen.
What makes this recipe truly special is how the flavors meld together. The celery salt crust on the chicken adds a subtle tang, while the herbed butter—infused with rosemary, thyme, and garlic—melts into both the chicken and potatoes, creating a cohesive, restaurant-quality dish.
The technique is straightforward, but the result is undeniably impressive. Whether you’re cooking for a family dinner or a cozy night in, this recipe delivers bold, comforting flavors with minimal effort.
The best part? Leftovers reheat beautifully, making this an ideal meal for prepping ahead. Serve with a simple green salad or crusty bread to soak up every last bit of that herbed butter. Let’s get cooking—your kitchen will smell like an Italian trattoria in no time.
Ingredients for lidia bastianich chicken and potatoes
Celery salt crust and herbed butter melt create an Italian-inspired dish that balances crispy chicken with fluffy potatoes.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 1 ½ lb | Bone-in, skin-on preferred |
| Baby Potatoes 🥔 | 2 lb | Yukon Gold or red potatoes |
| Celery Salt 🧂 | 2 tbsp | For crispy crust, not table salt |
| Extra-Virgin Olive Oil 🫒 | ⅓ cup | Light Italian variety preferred |
| Garlic Cloves 🧄 | 6 cloves | Fresh, minced for butter |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, finely chopped |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for herbed butter |
| Sea Salt 🧂 | 1 tsp | Fine grain for seasoning |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Lemon Zest 🍋 | 1 tsp | From 1 lemon, optional |
The chicken thighs are the foundation—bone-in, skin-on delivers the best texture and flavor. Look for thighs with good marbling at Whole Foods or your local butcher; the skin should be golden, not pale. If using frozen potatoes, boil them from frozen to avoid uneven cooking. For the celery salt, Lawry's is a reliable brand, but check the label—some blends contain onion powder, which can overpower the delicate celery flavor. Fresh herbs make all the difference here: Trader Joe's sells pre-chopped rosemary and thyme, but I always buy whole sprigs and chop them myself for maximum freshness.
No celery salt? Mix 2 tbsp kosher salt with 1 tbsp finely ground celery seeds—it’s not identical, but it works in a pinch. Substituting chicken breasts? They’ll dry out faster; brining them for 30 minutes first helps. For the potatoes, red potatoes hold their shape better than Yukon Golds when boiled, but Yukons absorb more of the herbed butter flavor. The herbed butter can be made ahead—just store it cold and let it soften slightly before tossing with the potatoes. If you’re short on fresh herbs, use dried rosemary and thyme at one-third the amount, but fresh is truly better here.
This dish reheats beautifully—450°F for 10-12 minutes restores the crispiness to the chicken skin. Store leftovers in the fridge for up to 4 days or freeze for 3 months (the butter stays firm, so no need to thaw before reheating). For a make-ahead meal, prep the herbed butter and chop all herbs the night before. The potatoes can be boiled and refrigerated in their cooking water for up to 24 hours before roasting. Garnish with fresh parsley right before serving—it adds a pop of color and freshness that brightens the dish.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub a million dishes—just toss everything on a sheet pan, roast, and walk away. The chicken thighs stay juicy while the potatoes crisp up, all thanks to that olive oil and celery salt magic.
- Garlic-Kissed Crunch: That celery salt isn’t just seasoning—it’s the secret weapon. The potatoes get this addictive, slightly salty crunch, while the garlic cloves caramelize into sweet, buttery bites. Honestly, I’ll take this over takeout any day.
- Weeknight & Meal Prep: Between us, this is my go-to for busy nights and lazy Sundays. Double the batch—leftovers reheat like a dream, and the flavors only get better the next day. (Yes, even on a Tuesday night.)
- Budget-Friendly Protein: Chicken thighs are cheaper than breasts, and baby potatoes are a steal. You’re getting a hearty, satisfying meal without breaking the bank. I’ll be real: my grocery bill thanks me every time I make this.
Step-by-step instructions for Lidia Bastianich's chicken and potatoes
This method delivers perfectly crispy chicken thighs and tender potatoes with a golden celery salt crust.
Prepare the Chicken with Celery Salt Crust
Pat the 1.5 lb chicken thighs completely dry with paper towels—this is crucial for crispy skin. Season both sides generously with 2 tbsp celery salt, pressing it into the meat so it adheres well. The celery salt will create that signature crust while adding subtle savory depth. Place the thighs on a wire rack set over a baking sheet to allow air circulation on all sides.
Let the seasoned chicken sit at room temperature for 30 minutes while you prepare the potatoes. This ensures even cooking and maximizes the crust's crispiness. If you're short on time, you can skip this step, but I recommend it for best results.
Parboil and Season the Potatoes
Place the 2 lb baby potatoes in a pot and cover with cold water by about 1 inch. Add 1 tsp sea salt and bring to a boil over medium-high heat. Once boiling, reduce to a gentle simmer and cook for 8-10 minutes until the potatoes are slightly tender when pierced with a fork. Drain well and return them to the pot.
While still warm, toss the potatoes with 0.33 cup extra-virgin olive oil, 0.25 cup fresh rosemary, 0.25 cup fresh thyme, 0.5 tsp black pepper, and 1 tsp lemon zest. The herbs will infuse into the potatoes as they roast, creating layers of flavor. Let them cool slightly while you prepare the herbed butter.
Make the Herbed Butter and Roast Together
In a small bowl, combine the 0.5 cup unsalted butter with the 6 cloves minced garlic cloves, 0.25 cup fresh parsley, 0.5 tsp black pepper, and 1 tsp sea salt. Mix well to create a fragrant herbed butter that will melt over the chicken and potatoes. Roll the butter into a log and chill until ready to use.
Preheat your oven to 425°F. Arrange the celery-salted chicken thighs on a baking sheet lined with parchment paper. Scatter the seasoned potatoes around the chicken, leaving space for them to roast without crowding. Place the chilled herbed butter log on top of the chicken thighs.
Roast Until Golden and Crispy
Roast the chicken and potatoes for 40-45 minutes, until the chicken skin is deep golden brown and crispy, and the potatoes are tender when pierced with a fork. The butter will melt and baste the chicken, creating a rich, herbed sauce that coats everything.
Check the chicken's internal temperature with a meat thermometer—it should reach 165°F in the thickest part of the thigh. If the skin isn't crispy enough after 40 minutes, return it to the oven for an additional 5-10 minutes. The potatoes should be tender with slightly crisp edges.
Rest and Serve
Transfer the chicken and potatoes to a serving platter, discarding the parchment paper. Let everything rest for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring the chicken stays moist and flavorful.
Garnish with additional fresh parsley and serve immediately. The celery salt crust on the chicken will be perfectly crisp, while the potatoes will be tender with a golden, herby exterior. The melted herbed butter will create a luscious sauce that ties everything together.
Pro Tips For Making Lidia Bastianich Chicken And Potatoes
- Par-Cook Potatoes First: Lidia’s recipe relies on those baby potatoes being just tender—not mushy—when they hit the pan. Boil them for 8-10 minutes until they’re fork-tender but still hold shape. Drain well, then shock them in ice water for 2 minutes to stop cooking. This guarantees they crisp up perfectly later instead of turning gluey.
- Salt the Chicken Twice: Don’t just season the thighs once. Start with a dry rub of celery salt and pepper before searing, then hit them with another layer after browning. The first coat locks in flavor early, while the second ensures it doesn’t get washed away when you add the garlic and oil later.
- Sear Skin-Side Down: Lidia’s method works best when you press the chicken thighs skin-side down in the pan until the skin is deep golden and crisp. If you’re impatient and flip too soon, you’ll end up with rubbery skin. Let it sit for 5-6 minutes undisturbed—yes, even if it smells amazing.
- Use Garlic Confit: Instead of raw garlic, which burns easily, make a quick confit: Smash 3-4 peeled cloves with a pinch of salt, then fry them in olive oil for 1-2 minutes until just fragrant (not brown). This adds depth without bitter overtones. (Pro move: Save the garlic oil for drizzling over the finished dish.)
Regional styles of lidia bastianich chicken and potatoes
Venetian Roots
Lidia Bastianich’s Italian heritage shines through in this dish, particularly its Venetian origins. In Venice, chicken thighs were traditionally roasted with simple seasonings like celery salt—a nod to the region’s love of crispy textures and minimalist flavors.
The celery salt crust isn’t just for flavor; it’s a Venetian technique to create a satisfying crunch that contrasts the tender meat. I’ve found that using bone-in, skin-on thighs is key—it’s a classic Venetian approach that keeps the meat juicy while delivering that signature crisp. 🌿
Northern Italian Adaptation
While Venetian, this dish also reflects Northern Italian cooking principles, where potatoes became a staple after their introduction from the Americas. In Lidia’s version, the potatoes are parboiled first—a technique borrowed from Alpine regions—to ensure they’re tender without falling apart.
The herbed butter melt is pure Northern Italian comfort: rich, aromatic, and designed to elevate simple ingredients. I often reach for Yukon Gold potatoes for this recipe because their buttery texture absorbs the herbed butter beautifully, just like in traditional Northern Italian gnocchi dishes.
Modern American Twist
What makes this recipe work so well in American kitchens is how it balances tradition with practicality.
The celery salt crust is easier to find in the U.S. than in Italy (where you’d typically use celery seed and salt separately), and the herbed butter can be prepped ahead—a huge time-saver for weeknight cooking.
I’ve adapted the method to use a wire rack for the chicken, which ensures crispiness without needing a specialized Venetian tegame (cast-iron pan). The result is a dish that feels authentically Italian but is completely doable in a home kitchen. 🍽️
Regional Herb Variations
While rosemary and thyme are classic in this recipe, regional Italian variations exist. In Tuscany, you might see fresh sage added to the herbed butter, while in Liguria, finely chopped parsley and a touch of lemon zest dominate.
I love experimenting with these—just swap the herbs while keeping the same ratio. For example, replace half the rosemary with 1 tbsp fresh sage for a Tuscan twist.
The key is to keep the butter cold when mixing to prevent it from melting prematurely, ensuring those herbs stay vibrant and aromatic. 💛
Southern Italian Comfort
If you want to lean into Southern Italian flavors, serve this dish with a side of simple caponata (a Sicilian eggplant stew) or a sprinkle of red pepper flakes on the herbed butter.
The contrast of the slightly spicy caponata with the rich, herby chicken and potatoes is pure Southern Italian comfort. I also recommend pairing it with a crusty ciabatta to soak up every bit of that melted butter—just like in a traditional trattoria setting.
The Southern Italian approach is all about bold contrasts and hearty textures, which this dish delivers perfectly. 🌶️
Nutrition facts
Frequently asked questions
Why does the recipe call for bone-in, skin-on chicken thighs?
The bone-in, skin-on thighs stay juicier and more flavorful than boneless breasts. The skin creates that signature crispy crust when seasoned with celery salt, while the bone adds depth of flavor. For best results, don't skip this cut—it's what makes the dish authentically Venetian!
Can I make this recipe with chicken breasts instead?
You can try, but breasts will dry out faster. If you must use them, brine for 30 minutes first and reduce oven temp to 375°F. The celery salt crust will still form, but the meat may not stay as juicy. Thighs are truly the star here for texture and flavor.
How do I get the celery salt crust extra crispy?
Pat the chicken completely dry first—moisture prevents crispiness. Let it sit at room temp for 30 minutes before roasting, and place on a wire rack (not directly on the pan) for even air circulation. If needed, broil for 2-3 minutes at the end for extra crunch.
Can I make the herbed butter ahead of time?
Mix it up to 24 hours ahead and store in the fridge. Let it soften slightly before rolling into a log. The flavors meld beautifully overnight, making this a perfect make-ahead component. Just keep it cold until ready to use.
What if I don't have celery salt?
Mix 2 tbsp kosher salt with 1 tbsp celery seeds (finely ground). The flavor won't be identical, but it'll still give that subtle aromatic depth. For best results, toast the celery seeds in a dry pan for 30 seconds first to enhance their flavor.