Oven-Roasted Chicken Cacciatore
Oven-Roasted Chicken Cacciatore

Oven-Roasted Chicken Cacciatore

Level: Easy | Prep Time: 20 Minutes | Cook Time: 25 Minutes | Serves: 6

Our Oven-Roasted Chicken Cacciatore combines chicken with olive oil, herbs, seasonings, and vegetables. This meal pairs perfectly with a glass of wine and other Pasolivo side dishes. This easy-to-make recipe is healthy, combines simple ingredients and is ready in less than an hour!

Ingredients

  • 3 pounds boneless, skin-on chicken breasts or chicken thighs
  • 1/2 cup pitted Kalamata olives, sliced in half
  • 6 thin slices of cacciatore, calabrese, or hard salami, sliced into strips
  • 1 large red bell pepper, cut into 1-inch pieces
  • 3 fresh roma tomatoes, coarsely chopped
  • 1 large red onion, coarsely chopped
  • Leaves from two 4-inch sprigs of fresh rosemary
  • 10 fresh sage leaves, torn
  • 1 teaspoon fennel seeds, lightly crushed
  • 1/3 cup dry red wine
  • 1/3 cup Pasolivo Garlic-Lemon Olive Oil
  • Pasolivo Kosher Flake Sea Salt and fresh ground pepper
  • Juice of 1 lemon
  • Pasta of choice

Preparations

  1. Preheat oven to 400ºF.
  2. Place the chicken in a rimmed roasting pan. Add all the ingredients except the lemon juice and chicken.
  3. Roast the chicken, basting occasionally with the pan juices.
  4. When the chicken reaches 165ºF on an instant-read thermometer, it is done. Approximately 40-50 minutes.
  5. Slice/chop the chicken into pieces and mix in a bowl with all the ingredients from the roasting pan. Squeeze the juice of the lemon onto the chicken. Adjust salt and pepper to taste. Serve in bowls over cooked pasta.
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