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Oven Baked Roman Style Chicken

Serves: 6
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

This chicken with a stew of tomatoes, red peppers and olive oil, delights the senses. Bone-in, skin on breasts, legs and thighs, browned to perfection, paired with the acidly-sweet combination of tomatoes and peppers make this dish an Italian comfort meal your family will love.

Ingredients

  • 2 T Olive oil
  • 2 Bell & Evans bone-in split chicken breasts, skin on
  • 2 Bell & Evans legs and thighs, skin on
  • Salt & pepper, to taste
  • 1 Sweet onion, peeled & cut into medium sized strips
  • 1 Red pepper, seeded & cut into medium sized strips
  • 1 Yellow pepper, seeded & cut into medium sized strips
  • 1 Orange pepper, seeded & cut into medium sized strips
  • 10-12 Cloves of garlic, peeled, leave whole
  • Crushed red pepper, to taste
  • ½ Cup Dry white wine, such as chardonnay
  • ½ Cup Chicken broth
  • 4 T Tomato paste
  • 1 28oz Can of petite diced tomatoes, drained well
  • ½ Cup Kalamata olives, pitted

Preparation

  1. Preheat oven to 375°F.
  2. Season chicken with salt and pepper.
  3. Warm olive oil over medium-high heat in a large skillet. Place chicken skin side down and sauté until golden brown, Approximately 5 minutes. Repeat with other side then remove chicken from pan.
  4. Add onion, peppers, and garlic to skillet. Season with salt, pepper and crushed red pepper. Sauté until golden brown. Remove from pan.
  5. Add wine and chicken broth. Simmer and reduce liquid by half.
  6. Add tomato paste, diced tomatoes and simmer for 5 minutes until slightly thickened.
  7. Add back to the skillet the sautéed onions, peppers, garlic and black olives.
  8. Add back to the skillet the sautéed chicken. Arrange slightly submerged into sauce, skin side up.
  9. Bake uncovered for 45-60 minutes or until thoroughly cooked to an internal temperature of 170°F as measured by a meat thermometer.

Serving

  1. Serve with hot crusty bread for dipping.

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