Italian Grilled Chicken with Cacio e Pepe Potatoes

Italian Grilled Chicken with Cacio e Pepe Potatoes

Ready in 40 minutes Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 19, 2020.


Chicken & Vegetables

  • 400g boned out chicken legs
  • 1 pack Italian rub
  • 250g portobello mushrooms
  • 1 courgette, thinly sliced
  • 2 cloves garlic, minced


  • 400g baby potatoes, halved
  • 50g pecorino cheese, finely grated
  • 1/2-1 pack crushed black peppercorns

To Serve

  • 25g pecorino cheese, finely grated
  • 50g salsa verde


  1. Preheat oven to 220°C. Bring a pot of salted water to the boil. Prep chicken & vegetables. Pat chicken dry, season and coat in Italian rub. Toss mushrooms and courgette on a lined oven tray with garlic, a drizzle of oil and a pinch of salt. Roast in oven for an initial 5 minutes.
  2. Cook chicken & vegetables. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 1-2 minutes each side, until golden but not cooked through. Transfer to tray with vegetables. Place tray in oven and roast for about 20 minutes, until chicken is cooked through. Remove chicken from tray to rest.
  3. Meanwhile, prep & cook potatoes. Add potatoes to pot of boiling water and cook for 15-20 minutes, until tender. Drain well and return to pot with a good drizzle of olive oil, first measure of pecorino cheese and crushed pepper. Season with salt and cover to keep warm.
  4. To finish. Thinly slice chicken. Prep second measure of pecorino.
  5. Serve potatoes topped with chicken, vegetables, pecorino and salsa verde.

Nutritional Information

Energy 2105 kj
503 kcal
Protein 40.8g
Carbohydrate 23.8g
Fat 26.4g